不同部位、成熟度及颜色的云南烤烟中某些中性香味成分的分析研究

Study on the Neutral Flanour Costituents of Different Stalk Position, Maturity and Colour of Yunnan Flue-cured Tobacco

对我国不同部位、不同成熟度及不同颜色的云南烤烟中的某些中性香味成分进行了分析,烟叶经溶剂抽提和酸、碱、中和分离后,对中性抽提物用顶空技术分离出香味成分。用毛细管气相色谱测定了苯甲醛、6-甲基-5-庚烯-2-酮、苯甲醇、2-苯乙醇、异佛尔酮、氧化异佛尔酮、β-紫罗兰酮、二氢猕猴桃内酯、巨豆三烯酮(四个异构体)茄酮及新植二烯等十四种香味成分的含量。就所定量的香味成分而言,上部烟叶中香味成分的含量最丰富,中部烟叶次之,下部烟叶最少;成熟度好的烟叶中香味成分的含量比成熟度较差的烟叶丰富;桔黄色的烟叶中香味成分的总含量高于红棕色及柠檬黄色的烟叶。

Some Chinese Yunnan flue-cured tobacco of different stalk position, maturity and colour were extracted by ether and fractionated into acidic, basic and neutral fractions. Volatile constituents were separated from the neutral portion by means of headspace tech- nique and analyzed by capillary gas chromatography. Fourteen flavor constituents, ie. benzaldehyde, 6-methyl-5-hepten-2-one, benzyl, alcohol, 2-phenyl ethanol, isophorone, oxo-isophorone, β-damascone, β-damascenone, geranylacetone, β-ionone, dihydroactinidiolide, megastigmatrienones (4 isomers), solanone and neophytadiene, were identified and quantitively determined. The total amount of flavor constituents tested were in the decreasing order: leaf, cutter and lug stalk position; orange, red and lemon colour. Mature leaf contained more flavor compounds than immature leaf.