自然醇化对烟叶化学组分及致香物质的影响

Impact of natural alcoholization on main chemical compositions and aroma constituents in tobacco

【目的】为了解自然醇化过程中烟叶化学组分的变化及其对复烤烟品质的影响,为初烤烟叶和复烤烟相结合的协同仓储醇化研究提供理论基础。【方法】凯氏定氮法、酸水解法、甲酯化-气相色谱、石油醚浸提法等。【内容】研究分析了自然醇化1-5个月后烟叶中的基本化学组分、有机酸、香味组分的含量及组成。【结果】自然醇化有利于初烤烟中淀粉、蛋白质、有机酸和香味物质等成分的转化,初烤烟中的淀粉、蛋白质、有机酸、香味物质均随醇化进行有先增加后减少的趋势自然醇化2、3个月后初烤烟的中性致香物质总量及其重要组分(β-大马酮、β-紫罗兰酮、二氢猕猴桃内酯、茄酮、苯甲醇)较高。自然醇化也有利于提高打叶复烤后烟叶的有机酸、总香味物质、中性香气组分的水平,且在醇化3-4个后复烤烟的中性致香物质及其重要组分水平较高:【结论】自然醇化有利于打叶复烤烟的吃味品质的形成。

[ Objective ]To understand the change of chemical components in tobacco leaf during the process of natural alcoholization and its effect on compound quality of redried flue-cured tobacco, provide theoretical basis for synergy warehousing alcoholization study of the combination of flue cured and redried flue-cured tobacco. [ Method ]Apply the methods of Kjeldahl determination, acid hydrolysis, methyl - gas chromatogra- phy and petroleum ether extraction, etc. [ Content ]Basical chemical components, organic acids and aroma components in tobacco and their changes after natural alcoholization 1 to 5 month were investigated to ex- plore the changes in main chemical components in flue-curedtobacco in process of natural alcoholization and its effect on quality of threshing and redrying tobaccos. [ Result ]The results showed that natural alcoholiza- tion facilitated the changes of starches, proteins, organic acids and aroma constituents, contents of starts, pro- teins, organic acids and aroma constituents in flue-cured tobaccos were increased at first and decreased sub- sequently. The contents of netralaroma components and important constituents such as 13 - damascone, 13 - ionone, dihydroactinidiolide, solanone, and phenylethylalco promoted in flue-cured tobaccos after natural alcoholization for 2, 3 months. Natural alcoholization facilitated the elevation of organic acids, aroma compo- nents and netralaroma components in threshing and redrying tobaccos too. Moreover, threshing and redrying tobaccos were enriched in netralaroma components and the important constituents after thealcoholization. [ Conclusion ]Natural Aging favor Dayefukao quality and taste of smoke formation.