海南茄衣人工发酵过程中非挥发性有机酸的变化

Changes of nonvolatile organic acids in cigar-wrapper tobacco leaves during artificial fermentation

【目的】研究海南茄衣人工发酵过程中非挥发性有机酸的变化规律。【方法】以海南茄衣品种JH-2为材料,采用GC/MS-QP-5000和SHIMAD2U,研究了雪茄茄衣在人工发酵过程中非挥发性有机酸的变化规律。【结果】在发酵过程中茄衣非挥发性有机酸总量呈单峰变化,在发酵18d时出现256.40mg/g的最大值,在36d时出现204.01mg/g的最小值;半挥发性有机酸与非挥发性有机酸总量的变化趋势一致,同样在18d时达到最大值;高级饱和脂肪酸在整个发酵过程中呈现下降趋势;高级不饱和脂肪酸尤其是亚油酸在发酵的前6d快速下降了81.45%。非挥发性有机酸总量与半挥发性有机酸总量和柠檬酸含量均呈极显著正相关,与丙二酸、富马酸、苹果酸含量呈显著正相关。【结论】海南雪茄发酵18d前后非挥发性有机酸含量最高,更有利于产生烟气柔和、吃味更好的烟叶。

[Objective] This paper studied the changes of nonvolatile organic acids in cigar-wrapper to- bacco leaves during artificial fermentation. [Method] The changes of nonvolatile organic acids in leaves of cigar-wrapper tobacco JH-2 during artificial fermentation by GC/MS-QP-5000 and SHIMAD2U. [Result] The total of cigar-wrapper nonvolatile organic acids showed a single peak curve during fermentation process with the maximum value of 256.40 mg/g in the first 18 days and the minimum value of 204.01 mg/g in the 36 d. The trend of semi-volatile organic acids was consistent with that of total non-volatile organic acids, with maximum at the same time of day 18. Saturated fatty acids decreased during the fermentation process. Unsaturated fatty acids, especially linoleic acid rapidly declined by 81.45% in the first 6 days. The total amounts of non-volatile organic acids and semi-volatile organic acids showed very significant positive corre- lation with citric acid content, and showed significant positive correlation with malonic acid, fumaric acid, and malic acid contents. [Conclusion] Nonvolatile organic acids had the highest content around 18 d of fer- mentation, and it facilitated the generation of soft and better taste tobacco.