不同成熟度烟叶中香味成分分析

Studies on Analysis of Flavor Constituents of Different Maturity Tobacco Leaves

为探索烟叶成熟度对香味成分的影响,研究了烟叶成熟度与香气质量关系。利用同时蒸馏萃取装置提取不同成熟度烟叶样品的挥发性香味成分,经毛细管气相色谱法对烟叶中主要香味成分变化进行了定性定量分析。结果表明:(1)烟叶中主要香气成分的总量、醇类和酮类香味成分随烟叶成熟度的提高而增加(2)糠醇、5-甲基糠醛、6-甲基-5-庚烯-2-酮、苯甲醇、芳樟醇、β-苯乙醇、异佛尔酮、茄酮、大马酮、二氢猕猴桃内酯、金合欢基丙酮等香味成分等香气成分含量则随着成熟度的提高而持续增加,最大值出现在完熟阶段;(3)糠醛、苯乙酮、二氢大马酮、巨豆三烯酮、香叶基丙酮等香味成分在烟叶成熟时含量最高,之后其含量缓慢下降。

In order to investigate the effects of different maturity on aroma components in tobacco leaf, the relationship between maturity and aroma components quality was studied. The main flavor compounds in different maturity tobacco were isolated by simultaneous distillation and extraction （SDE）, and then were quantitatively analyzed by capillary gas chromatography. The experimental results showed that： （1） the total content of major flavor compounds, ketones and alcohols in tobacco increased with tobacco maturity. （2） the content of 2-furanmethanol, 5-methylfurfural, 6-methyl-5-hepten-2-one, benzyl alcohol, linalool, β- phenylethyl alcohol, isophorone, solanone, damascone, dihydroactinidiolide, fames ylacetone increased with the leaf maturity and reached to highest levels at over-matured stage. （3） the content of furfural, acetophenone, damascenone, megastigmatrienone, geranylacetone reached to maximum at full mature stage, and then decreased slowly.