Effect of Different Enzymes on the Quality Improvement Effect of Discarded Tobacco Extract

LUO Haitao; WANG Shuoying; QI Yating; LI Ruili; CHEN Dong; RAO Chaoqi; ZHANG Junsong; ZOU Enkai

doi:10.15933/j.cnki.1004-3268.2025.03.018

Abstract：In order to improve the use value of discarded tobacco leaf,deionized water treatment was used as a control,pectinase,papain,cellulase,α-amylase,and laccase were selected to pretreat discarded tobacco leaf,extracts were prepared from discarded tobacco leaf by using ethanol extraction,and the aroma components of each extract were analyzed and cigarette flavoring sensory quality evaluation was carried out.Results showed that a total of 61 volatile components were detected in the extracts of six groups by GC-MS analysis,among them,the total volatile components of CK(tobacco extract obtained by deionized water treatment)were 12 335.78 μg/g,and the total volatile components of the extracts prepared by different enzyme treatments were 12 968.96-14 993.75 μg/g,which were increased to varying degrees compared with CK,and the total volatile components of tobacco leaf extract prepared by laccase treatment was the highest.Principal component analysis(PCA)was used to comprehensively evaluate the volatile components of each extract,the results showed that the tobacco extract treated with laccase had the highest comprehensive score,followed by the tobacco extract treated with cellulase and α-amylase,and the tobacco extracts treated with papain,pectinase and deionized water had lower comprehensive scores;Compared with CK,the cigarettes flavored by tobacco leaf extract prepared after enzymatic treatment had less impurity and irritation,more comfortable aftertaste,the comprehensive score of cigarettes flavored by tobacco leaf extract prepared by laccase treatment was the highest,which was 87.4 points,7.5 pionts higher than CK.In summary,laccase is the optimal biological enzyme for the preparation of discarded tobacco leaf extracts suitable for cigarette flavoring.