延吉烟区不同烤烟品种中性致香物质差异分析

Analysis on Variation of Neutral Aroma Components among Flue-Cured Tobacco in Yanji Tobacco-Growing Area

对延吉烟区9个烤烟品种烤后烟的中性致香物质进行分析。结果表明:中性挥发致香物质在不同基因型间存在广泛的变异,其总量为(883.88±164.44)μg/g,基因型间差异达到5%显著水平。中性致香物质总量云烟87>吉烟9号>NC89>K326>吉烟1号>吉烟7号>中烟98>中烟100>9407;云烟87新植二烯和苯丙氨酸类降解转化产物的含量较高;吉烟9号的茄酮和类胡萝卜素类降解转化产物最高,中烟98最低;K326棕色化反应产物最高,9407最低。

The neutral aroma components among nine flue-cured tobacco varieties in Yanji tobacco-growing areas were studied. The results show that： there existed wide variation for main volatile aroma components among different genotypes. The total content of volatile aroma components was （883.88 ＋ 164.44） μg/g, and showed significant difference at 5 % level among varieties. The total content of aroma constituents of varieties from high to low was Yunyan87, Jiyan9, NC89, K326, Jiyanl, Jiyan7, Zhongyan98,Zhongyan100, 9407; Neophytadiene and products degraded by phenylalanine in Yunyan87 were higher. Jiyan9 had the highest content of products degraded by carotenoid and solanone, Zhongyan98 had the lowest ; K326 had the highest content of browning reaction.