不同香型烤烟挥发碱含量与品质指标的关系分析

Relationship between volatile alkaloids contents and quality indices in different flavor type flue-cured tobacco leave

以我国主产烟区286份烤烟样品为材料，研究了不同香型烤烟叶片挥发碱含量的变化及与多酚、有机酸及感官评吸质量的关系，结果表明：（1）我国烤烟挥发碱含量变幅为0．12％～0．49％，平均含量（O．27±0．08）％，浓香型、中间香型、清香型烟叶挥发碱含量均值分别为（0．31±0．08）％、（0．28±0．08）％、（O．26±0．08）％，其中浓香型烟叶挥发碱含量显著高于中间香型和清香型烟叶。同一香型不同产地烤烟挥发碱含量差异也存在极显著差异。（2）多酚总量在香型间的变化为清香型〉中间香型〉浓香型，各个香型烟叶挥发碱含量与绿原酸、多酚总量呈负相关，与莨菪亭呈正相关。（3）多元有机酸和非挥发性有机酸总量在香型间表现为浓香型〉中间香型〉清香型，高级脂肪酸总量则表现为清香型〉中间香型〉浓香型；不同香型烟叶挥发碱含量与多元有机酸总量、高级脂肪酸总量和非挥发性有机酸总量呈负相关。（4）浓香型、中间香型、清香型烟叶挥发碱含量与烟气特性均存在极显著的回归关系。

Relationship between volatile alkaloids contents and polyphenols, organic acids and sensory quality was studied using data from 286 flue-cured tobacco leaf samples from main tobacco growing regions of China. Results indicated that： （1） volatile alkaloid contents ranged from 0.12% to 0.49%, with mean of 0.27%± 0.08%. The average content in strong flavor, neutral flavor and light flavor type tobacco leaves was 0.31% ± 0.08%, 0.28% ± 0.08% and 0.26%± 0.08%, respectively. Volatile alkaloid contents in strong flavor leaves were significantly higher than that in neutral flavor leaves. Significantly difference at 0.01 level was found between tobacco leaves from different provinces even for same flavor type. （2） Total polyphenols and total nonvolatile organic acids contents didn＇t show significant differences between flavor types. But scopoletin in strong flavor, rutin and total higher fatty acids in light flavor reached their highest level, respectively with significant differences. Four higher fatty acids, i.e. lauric acid, palmitic acid, oleic acid and stearic acid showed significant correlation with volatile alkaloid in all three flavor types. （3） There existed a highly linear regression relationship between volatile alkaloid and smoke characteristics in three flavor types flue-cured tobacco leaves.