不同颜色及成熟度烤烟香气前体物及降解产物含量的差异分析

Analysis of flavor precursors and degradation products content in flue-cured tobacco of different color and maturity

为研究不同颜色及成熟度烤烟香气前体物及降解产物含量的差异,选用河南和福建的初烤烟叶,按照部位、颜色、成熟度等外观质量指标制备不同外观特征的样品,采用HPLC及GC/MS法测定了不同外观烤烟质体色素及其降解产物、多酚和类西柏烷的含量差异。结果表明,类胡萝卜素含量随颜色的加深而升高,随成熟度的提高而降低,郏县和宁化类胡萝卜素降解产物总量分别以浅桔黄和浅红棕烤烟最高,成熟时含量最高;多酚总量随颜色的加深而降低,随成熟度的提高先增加后减少,以成熟时最高;西柏烷类含量随颜色加深有逐渐升高的趋势,随成熟度变化没有规律。

Content of flavor precursors and degradation products in flue-cured tobacco of different color and maturity from Henan and Fujian provinces were analyzed by HPLC and GC/MS. Results showed that carotenoids content increased as leaf color deepened and deceased as maturity increased. The color of mature tobacco leaf was light orange and light reddish brown in two provinces respectively, and degradation products content were the highest. Polyphenols content decreased as color deepened and when maturity increased, its Content of duvatrienediols increased as larity existed between flavor precursors content first climbed up and then declined Mature tobacco leaf has the highest content color deepened, while there was no regularity as to the maturity. Differences and regu- and degradation products content in flue-cured tobacco of different color and maturity