不同尺寸片烟游离氨基酸和阿马杜里化合物差异分析

Differences in free amino acids and Amadori compounds in tobacco strips at different sizes

【目的】明确打叶复烤后不同尺寸片烟游离氨基酸和阿马杜里(Amadori)化合物的变化规律,为稳定卷烟质量和调整配方提供理论依据。【方法】以河南中烟工业有限责任公司6个中间香型烤烟多等级配打模块打叶后的片烟为研究对象,经叶片振动分选筛筛分后得到大片、中片、小片、碎片和碎末5种不同尺寸的片烟,分别测定其游离氨基酸和阿马杜里化合物含量,并对其分别进行差异显著性分析、主成分分析和聚类分析。【结果】(1)不同尺寸片烟21种游离氨基酸总量为14 586.82~18 614.04μg/g,其中脯氨酸、天冬酰胺、丙氨酸和天冬氨酸含量较高;不同尺寸片烟17种阿马杜里化合物总量为21 674.68~29 371.17μg/g,其中果糖-脯氨酸(Fru-Pro)、果糖-丙氨酸(Fru-Ala)、果糖-氨基丁酸(Fru-Amb)和果糖-天冬酰胺(Fru-Asn)含量较高;不同尺寸片烟在多个游离氨基酸组分、阿马杜里化合物组分及阿马杜里化合物总量上存在显著差异。(2)主成分分析表明,游离氨基酸前3个主成分的累积方差贡献率为89.89%,表明这3个主成分可以反映21个变量(游离氨基酸成分)的大部分信息;阿马杜里化合物前4个主成分的累积方差贡献率为88.95%,表明这4个主成分能够反映17个变量(阿马杜里化合物)的大部分信息。(3)聚类分析结果表明,根据游离氨基酸主成分综合得分,可将不同尺寸片烟聚为3类,其中大片、中片和小片烟聚为一类;碎片烟和碎末烟各自单独聚为一类;根据阿马杜里化合物主成分综合得分,可将不同尺寸片烟聚为2类,其中大片、中片和小片烟聚为一类;碎片烟和碎末烟聚为一类。【结论】大片片烟和中片片烟具有较好的品质,工业可用性较高;碎片烟和碎末烟品质较差,在打叶复烤时应尽量减少其产出。

【Objective】This study clarified the changes in free amino acids and Amadori compounds of tobacco strips at different sizes after leaf beating to provide basis for stabilizing cigarette quality and adjusting formulas.【Method】Six intermediate fragrant flue-cured tobacco strips after multi-grade blending and threshing module from China Tobacco Henan Industrial Limited Corporation were used as research objects.Five different sizes of large,medium,small,fragmented and broken were obtained after blade vibration sorting screening.The contents of free amino acids and Amadori compounds were determined,and difference significance analysis,principal component analysis and cluster analysis were conducted.【Result】①Contents of total free amino acids of strips at different sizes were 14586.82-18614.04μg/g,with high Pro,Asn,Ala and Asp contents.Total Amadori compounds of strips at different sizes were 21674.68-29371.17μg/g,and contents of Fru-Pro,Fru-Ala,Fru-Amb and Fru-Asn were high.There were significant differences in free amino acid fractions,Amadori compound fractions and total Amadori compounds among different sizes.②According to principal component analysis,the contribution of top three free amino acids was 89.89%,indicating that the three principal components can reflect major information of 21 original variables(free amino acids compostion).The contribution of top four Amadori compounds was 88.95%,indicating that the four principal components can reflect most information of 17 original variables(Amadori compounds).③The clustering analysis showed that tobacco strips were grouped into three categories according to the principal component scores of free amino acids.Large,medium and small strips were clustered into one category,while fragmented and broken strips were grouped into separate categories.Different tobacco strips were grouped into two categories according to principal component scores of Amadori compounds.Large,medium and small strips were clustered into one category,and fragmented and broken strips converged into one category.【Conclusion】Large and medium strips had better quality and higher industrial availability.Shredded and fragmented strips had poor quality,and their outputs should be minimized during leaf beating and re-baking processes.