【作者】 李雪梅； 徐若飞； 杨黎华； 施红林； 缪恩铭； 黄海涛； 弓新国；

【机构】 云南烟草科学研究院； 红云集团技术中心；

【摘要】 从香荚兰气生根中分离到一株产香内生芽胞杆菌Van-1a,200r/min、37℃摇床培养3天,Van-1a可转化阿魏酸生成含有香兰素及愈创木酚衍生香味物的天然复合香味料。采用GC/MS从中分离鉴定出10种挥发性香味化学成分:香兰素、香草酸、丁香酚、对乙烯基愈创木酚,对乙基愈创木酚、对丙基愈创木酚、4,4’-二联愈创木酚、1-丁醇、3-羟基-2-丁酮和2-乙基-1-己醇。卷烟加香实验表明:天然复合香味料能与烟支较好谐调,具有明显提调烟香、细腻醇和烟气、改善卷烟吸味的良好效果。更多还原

【Abstract】 An Endophytic Bacillus sp.Van-1a,having the activity of converting ferulic acid to vanillin and 4-vinylguiacol,was obstained from Vanilla root by repeated screening.The natural fermented-flavor was produced and extracted by the shake-incubation of Van-1a on the ferulic acid at 200r/min,37℃ for 3 days.Ten volatile chemical components of this natural fermented-flavor were identified by GC/MS,including vanillin,vanillic acid,eugenol,p-vinylguiacol,p-ethylguiacol,p-propylguiacol,4,4’-diguiacol,1-butanol,3-hydroxy-2-butanone and 2-ethyl-1-hexanol.The tobacco casing experiment showed that the natural fermented-flavor could mellow smoke and improve smoking taste effectively.更多还原