打叶及复烤强度对烟叶致香成分的影响

Effect of threshing and redrying intensity on aroma components of tobacco leaves

为研究不同打叶复烤条件下烟叶致香成分的变化规律,用同时蒸馏萃取法结合GC/MS分析法,对比分析了翠碧一号C3F等级为主的烟叶复烤前后致香成分的差异。结果表明,打叶及复烤强度均会显著影响烟片香味物质含量;复烤后香味物质含量增加,且在高打叶强度、低复烤强度时增幅最大;脂肪酸、酚、醇、含氮杂环和酯类的增幅高于香味物质总量的增幅,呋喃、醛和酮类的增幅则小于香味物质总量的增幅。高强度打叶、低强度复烤有利于致香成分转化及保留,提升烟片的感官品质。

In order to study the changes of aroma components under different conditions of threshing and redrying,the differences of aroma components of C3 F grade Cuibi No.1 tobacco leaves before and after redrying were analyzed by simultaneous distillation and extraction combining with GC/MS.Results showed that,leaf threshing and redrying had significant effect on the content of aroma substance;After redrying,the content of aroma substance increased,and the increase was the largest at high leaf threshing strength and low redrying strength;The increase of fatty acids,phenols,alcohols,nitrogen-containing heterocycles and esters was higher than that of the total amount of fragrance substances,while the increase of furans,aldehydes and ketones was lower than that of the total amount of fragrance substances.High intensity threshing and low intensity redrying are beneficial to the transformation and retention of aroma components and improve the sensory quality of tobacco.