EFFECTS OF ENZYME ON INTERNAL QUALITY OF TOBACCO LEAVES

In order to shorten the time of alcoholization and improve the internal quality of tobacco leaf,the mixture of cellulase and proteinase was used to tobacco fermentation at ambient air temperature 48 ℃ and relative humidity 65% for 12 hours. The results showed the content of total sugar was increased by l4.9%,but the content of proteins was decreased by 15.6% on the contrary. The sensory test results of the cased cigarettes showed that the cigarette smoke was smoother and mellower ,the offensive taste was masked effectively and the smoking quality was improved.