为了提高烟草浸膏中的还原糖和氨基酸含量，以红大碎片为原料，以还原糖得率和氨基酸得率为指标，在单因素试验的基础上采用L9(34)正交试验法对酶法提取制备烟草浸膏工艺进行优化。结果表明，酶法提取制备烟草浸膏较优工艺为：同时各添加原料质量0.2%的Viscozyme L复合水解酶、淀粉酶和风味蛋白酶，在40℃下水浴酶解4.0 h后，微沸提取0.5 h。采用该工艺制备得到的红大烟叶浸膏得率较常规提取增加了11.84个百分点，还原糖含量增加了36.46%，氨基酸含量增加了8.08%，致香成分总量增加了8.08%，其中含量增加较明显的美拉德反应产物是2-糠醛缩二乙醇、糠醛、5-甲基糠醛和吡咯，分别增加了204.07%、108.21%、92.28%和42.67%。%In order to increase the contents of reducing sugar and amino acids which are beneficial to the smoking quality of the tobacco extractum,the enzymatic extraction was studied and optimized. With Hong-da fragments as raw material,the yields of reducing sugar and amino acids as indexes,the L9 (34 ) orthogo-nal experiment was applied to optimize the process. After optimization,the Hongda fragments were hydro-lyzed by 0. 2% of Viscozyme L enzyme,0. 2% of amylase and 0. 2% of flavor protease for 4. 0 h at 40 ℃. Compared with the conventional extraction,the yield of the tobacco extractum prepared by enzy-matic extraction increased by 11. 84 percentage points,the reducing sugar content increased by 36. 46%, the amino acid content increased by 8. 08%,the total content of aroma components increased by 8. 08%, in which Maillard reaction products increased obviously,including 2-furfural diethanolamine,furfural,5-methyl furfural and pyrrole,increased by 204. 07%,108. 21%,92. 28% and 42. 67%,respectively.
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