中上部不同成熟度烤烟烟叶与主要化学成分和香味物质组成关系的研究

Analysis of some important neutral flavor constituents and routine constituents of Henan flue-cured tobacco leaves in different mature stage from the middle and upper stalk position

对中部和上部不同成熟度河南烤烟烟叶中的多种重要中性香味成分和常规成分进行了分析研究。采用同时蒸馏萃取装置结合毛细管GC及GC/MS对香味成分进行分离、定性和定量,分析测定了异佛尔酮、氧化异佛尔酮、β-大马酮、β-二氢大马酮等22种重要香味成分。根据行业标准测定了不同成熟度烟叶中总糖、总氮、总植物碱等常规成分含量。试验结果表明,大多数香味物质的含量及所测物质中醛类、酮类、醇类的总量都随着成熟度的增加而呈增加的趋势。上部烟叶随着其成熟度的增加,总植物碱的含量随之增加,还原糖、总糖的含量及糖碱比随之减小,总氮、蛋白质的含量则以尚熟时最高;对中部烟叶而言,还原糖、总糖、总挥发碱、蛋白质、总氮的含量以尚熟烟叶最高,总植物碱以成熟烟叶最高,糖碱比随着成熟度的增加而减小。

Some important neutral flavor constituents and routine constituents of Henan flue-cured tobacco leaves from different mature and different stalk position were analyzed. Flavor constituents were separated with simultaneous steam distillation and organic solvent extraction method, and then identified and quantitatively determined by GC and GC-MS. A total of 22 important flavor substances were studied. The content of routine constituents was determined according to industry standards. Results indicated that the content of most flavor constituents and total amount of aldehydes, ketones, and alcohols had an increasing tendency as leaf maturity progressed while the content of reducing sugar, As leaves from the upper stalk position matured, the content of total alkaloids increased, total sugar, and the ratio of sugar to alkaloids decreased. The content of total nitrogen and protein of physiological mature leaves was the highest in leaves of different mature stages. As far as leaves from the middle stalk position were concerned, the content of reducing sugar, total sugar, total volatile base, protein, and total nitrogen of physiological mature leaves was higher than that of the leaves of other mature stages. The content of alkaloids was the highest in the ripe leaves, but the ratio of sugar to alkaloids decreased as leaf maturity progressed.