烤烟密集烘烤过程中色素及主要致香成分含量的变化

Variationof Major Pigmentsand Aroma Componentsin Flue-Cured Tobacco Duringthe Bulk Curing Process

为探讨烤烟密集烘烤过程中主要香气物质及香气重要前体物质体色素的变化规律,以改善和提高烤后烟叶香气质量,分别采用分光光度法、气相色谱法对鲜烟叶和烘烤过程中烟叶质体色素、主要致香成分进行检测与分析。结果表明:密集烘烤过程中,叶绿素较类胡萝卜素降解快且彻底,色素中类胡萝卜素占的比例逐渐上升,烘烤后期达到80%以上。致香物质中叶绿素降解产物总量变化是"先升后降",最大值出现在45℃,其中新植二烯含量明显最高且所占比例变化不大;类胡萝卜素降解产物总量、类西柏烷类致香物质和美拉德反应产物总量的变化整体上都呈上升趋势;苯丙氨酸类致香物质含量变化呈倒"V"字型,其变化趋势与致香成分总量和叶绿素降解产物总量相似。

In order to explore the variation of the major aroma substance during bulk curing and improve the aroma of bulk cured tobacco, the contents of the major aroma components and the pigments as important aroma precursors of fresh and curing leaves were determined by spectrophotograpgy and gas chromatography, respectively. Results showed that chlorophyll degraded more quickly and thoroughly than carotenoid, the ratio of carotenoid in the pigemnts increased with the curing process and reached over 80%at late stage. Total products of chlorophyll degradation first increased and then decreased with the peak at 45 ℃, while neophytadiene （one of chlorophyll degradation products） maintained the dominate content and proportion. Total products of carotenoid degradation and Maillard reaction and the content of the cembranenoids were generally increased, respectively. The content of phenylalanines expressed an inverted＆quot;V＆quot;pattern change, which was similar to the variation of total amount of aroma substance and total product of chlorophyll degradation.