糖与铜互作对烤烟烟叶中性致香物质的影响

Effect of Interaction of Sugar and Copper on Neutral Aroma Components in Flue-cured Tobacco

在烤烟打顶后叶面喷施不同浓度的壳聚糖与硫酸铜,采用多重比较的方法分析了壳聚糖与硫酸铜互作对烤烟中性致香物质的影响,结果表明:法尼基丙酮、β-大马酮、二氢猕猴桃内酯、3-羟基-β-二氢大马酮、芳樟醇、苯乙醛、新植二烯等致香物质含量增加。糖与铜互作有利于类胡萝卜素类和苯丙氨酸类产物的降解,且效果显著;对棕色化反应产物和类西柏烷类致香物质作用效果不显著;中性致香物质总量在各处理间均增加,T5>T3>T2>T4>T1;各处理与T1(CK)均达到极显著差异水平,但T2与T3差异不显著。总体来看,在壳聚糖与硫酸铜互作中,低浓度(0.1%)壳聚糖和高浓度(0.2%)硫酸铜最有利于烤后烟叶中性致香物质含量的增加,作用效果最佳,尤其对提升类胡萝卜素类致香物质作用显著;有助于致香成分的形成,提升烟叶品质。

Different concentrations of chitosan and copper sulfate were sprayed on the leaf surface of flue-cured tobacco after topping, and the effect of chitosan and copper sulfate interaction on the neutral aroma components in flue-cured tobacco leaves was analyzed by adopting the method of multiple comparison. The results showed that the contents of aromatic substances such as farnesyl acetone, β-damascenone, dihydroactinidiolide, 3-hydroxy-β-damascone, linalool, phenylacetaldehyde and neophytadiene in to- bacco leaves increased after spraying. The interaction of sugar and copper was helpful to the degradation of carotenoids and phenylal- anine products, and the effect was significant. The interaction of sugar and copper had no significant effects on browning reaction products and cembranoids aroma components. The total content of neutral aroma components in tobacco leaves in various treatments revealed the following sequence： T5 〉T3 〉Tz 〉T4 〉T1 ; there were very significant differences in total content of neutral aroma compo- nents between T1（CK） and other treatments; but there was no significant difference between T2 and T3. On the whole, the interac- tion of 0.1% chitosan and 0.2% copper sulfate was most advantageous to the increase in the content of neutral aroma components （especially carotenoid aroma components） in baked tobacco leaves, and it was conducive to the formation of aroma components and the improvement of tobacco leaf quality.