晒黄烟调制过程中化学成分的变化研究

Studies on the Change of Chemical Compositions of Yellow Sun-Cured Tobacco in Curing Process

研究了晒黄烟云晒1号在调制过程中有机酸和常规成分含量变化情况及相关性。结果表明,18种有机酸的含量随调制过程均有一定的变化,3-甲基戊酸的含量占挥发性有机酸含量的70%以上,其中非挥发性有机酸丁二酸、亚油酸、油酸、亚麻酸的含量与调制天数之间存在显著的负相关,挥发性有机酸苯甲酸、辛酸的含量与调制天数之间存在显著的正相关;7种常规成分的含量随调制过程有一定的变化,总糖的含量与调制天数之间存在显著的正相关,蛋白质的含量与调制天数之间存在显著的负相关。晒黄烟有机酸含量与常规成分含量进行相关分析表明,总糖、钾离子、还原糖、总氮、总植物碱与部分有机酸存在显著的负相关;氯离子、蛋白质与部分有机酸呈正相关,其中蛋白质与7种非挥发性有机酸表现出了显著的正相关性。

The relationship between the contents of conventional ingredients and organic acids with curing period was studied. The contents of organic acids were changed during curing and the content of 3-methyl valeric acid accounted for a larger proposition. There was significant negatively correlation between the 7 non-volatile organic acid （succinic acid, linoleic acid, oleic acid and linolenic acid） content and the number of curing days. There was significant positively correlation between the volatile organic acid （benzoic acid, octanoic acid） content and the number of curing days. Them were significant differences of them on the contents of conventional ingredients changed during curing. SPSS software was used on the study of the relationship between contents of conventional indexes and organic acids. The results showed that there was significant negatively correlation between the contents of protein and 7 non-volatile organic acid.