不同香型烤烟化学成分含量的差异

Content Variance of Some Chemical Components in Flue-cured Tobacco of Different Flavor Styles

为了解不同香型烤烟化学成分的含量差异,对2008和2009年88个来自我国18个省区不同品种初烤C3F烟叶样品的25种化学成分进行了检测和感官评吸,并对检测数据进行了描述统计、方差分析和主成分分析。结果表明:①浓香型烤烟总植物碱、氯、淀粉、石油醚提取物总量和绿原酸含量显著较高,Mn,Cu,Zn和芸香苷显著较低;中间香型烤烟Fe,新绿原酸和4-O-咖啡奎尼酸的含量显著较低;中间香型和清香型烤烟的总糖和还原糖显著高于浓香型;清香型烤烟叶黄素、β-胡萝卜素和类胡萝卜素含量显著较高;②3种香型烤烟前3个主成分的化学组分主要是含氮化合物、碳水化合物、多酚及质体色素,浓香型烤烟样品的主成分依次为多酚及质体色素、含氮化合物、碳水化合物,中间香型烤烟样品为质体色素及含氮化合物、多酚、碳水化合物,清香型烤烟样品主成分的化学组分类别存在较多的交叉。

To investigate the content variance of chemical components in flue-cured tobacco of different flavor styles,the contents of 25 chemical components of 88 C3F grade flue-cured tobacco samples of different cultivars from 18 provinces of China in 2008 and 2009 were determined,and the samples＇ smoking quality was evaluated.The determined data were descriptive statistics,variance analysis and principal component analysis.The results showed that： 1） The contents of total alkaloids,chlorine,starch,petroleum ether extract and chlorogenic acid in full flavor style tobacco leaves and lutein,β-carotene and carotenoids in fresh flavor style tobacco leaves were significantly higher,while manganese,copper,zinc and rutin in full flavor style samples and iron,neochlorogenic acid and 4-hydroxyl-caffeoylquinicacid in medium flavor style samples were dramatically lower.The contents of total sugar and reducing sugar in medium and fresh flavor type samples were significantly higher than those in full flavor style samples.2） The first three principal components for the 3 flavor style tobaccos were composed mainly of nitrogen compounds,carbohydrates,polyphenols and plastid pigments.The principal components of full flavor style tobacco were in the order of polyphenols and plastid pigments,nitrogen compounds,carbohydrates,of medium flavor style tobacco were plastid pigments and nitrogen compounds,polyphenols,carbohydrates,and of fresh flavor style tobacco were composed of carbohydrates,nitrogen compounds,petroleum ether extract,manganese and chlorine,etc.