CO_2膨胀前后不同部位烤烟香味成分的变化

Changes of Aroma Components in Tobacco from Different Stalk Positions before and after Dry Ice Expansion

采用同时蒸馏萃取、GC/MS和内标法,对CO_2膨胀前后福建上部、中部和下部烤烟的酸性、中性和碱性香味成分进行了定性定量对比分析。测定出丙酸、2-甲基戊酸、苯甲酸和月桂酸等15种酸性成分;糠醛、芳樟醇、β-紫罗兰酮等17种中性香味成分;吡嗪、噻唑、吡咯等16种碱性香味成分。结果表明,烟丝经膨胀后,酸性香味成分中的异戊酸、戊酸、β-甲基戊酸、己酸、辛酸、壬酸、月桂酸、油酸和肉豆寇酸含量均下降,而丁酸、苯甲酸的含量明显增加;中性香味成分中,异佛尔酮和香茅醇的变化不明显,中部和下部烟丝中的大马酮含量显著增加,其余14种成分有不同程度的损失;碱性成分中,噻唑、吡咯、吡嗪、2-乙基-3-甲基吡嗪的含量变化与烟叶部位相关,其余成分的含量均减少。

The acidic, neutral and basic aroma components in upper, middle and lower leaves of fluecured tobacco before and after dry ice expansion were extracted with simultaneous distillation and extraction （SDE）, and then analyzed by GC/MS with internal standards. Sixteen basic components, such as pyrazine, thiazole, pyrrole, and etc., seventeen netrual components, furaldehyde, linalool, β-ionone, and etc., and fifteen acids, propionic acid, 2- methyl valeric acid, benzoic acid, lauric acid, and etc., were quantitated. The results showed that： 1 ） the contents of isovalerate, valeric acid, betamethyl valeric acid, hexanoic acid, octanoic acid, nonanoic acid, lauric acid in the expanded tobacco reduced, while the contents of butyric acid an creased; 2） of the neutral components, isophorone and citronellol changed 1 expanded different acid, oleic acid and myristic d benzoic acid remarkably inittle, and the middle and lower leaves increased dramatically, the other fourteen components decreased with different degrees; the changes of thiazole, pyrrole, pyrazine and 2 - ethyl - 3 - methyl - pyrazine correlated with the stalk position of tobacco leaves, and the other basic components reduced.