Abstract:The complex enzymes (pectinase, cellulase, α-amylase and neutral protease) were used for preparation of tobacco extract. The optimum amounts of the four enzymes were: pectinase 0.05%, cellulose 0.15%, ?-amylase0.05% and protease 0.15%. And the optimum treatment temperature, time and pH were 50 ℃, 1 h and natural, respecctively. The evaluation of smoking showed that, compared with the control, the concentration and strength of the smoke significantly increased, which was delicately aromatic with a sweet taste. It was soft, sweet and delicate, without stimulation to the throat and nose, and the coarse odor declines obviously. Its reduce sugar content were improved of 123%, free amino acid content was stepped up 74%, while the protein content showed little changes. GC / MS analysis showed that the important aroma substances of the treatment, such as solanone, megastigmatrienone, 3 - hydroxy-β- damascone, ionol and ionone were increased. And Maillard reaction product of 5,6-dihydro-2H-pyran-2-one, 3,5-dihydroxy-2-methyl-4 (H) pyran-4-one, 2,3-dihydro-3,5-dihydroxy-6-methyl-4 (H) pyran-4-one and 2,6-dimethyl-4-thiopyrone also has improved so visibly.
