不同成熟度烟叶中香味成分分析

摘要/Abstract

摘要： 为探索烟叶成熟度对香味成分的影响，研究了烟叶成熟度与香气质量关系。利用同时蒸馏萃取装置提取不同成熟度烟叶样品的挥发性香味成分，经毛细管气相色谱法对烟叶中主要香味成分变化进行了定性定量分析。结果表明：(1)烟叶中主要香气成分的总量、醇类和酮类香味成分随烟叶成熟度的提高而增加(2)糠醇、5-甲基糠醛、6-甲基-5-庚烯-2-酮、苯甲醇、芳樟醇、β-苯乙醇、异佛尔酮、茄酮、大马酮、二氢猕猴桃内酯、金合欢基丙酮等香味成分等香气成分含量则随着成熟度的提高而持续增加，最大值出现在完熟阶段；(3)糠醛、苯乙酮、二氢大马酮、巨豆三烯酮、香叶基丙酮等香味成分在烟叶成熟时含量最高，之后其含量缓慢下降。

关键词: 小麦, 小麦, 陕农78, 条锈病, 抗病性, 遗传分析

Abstract: In order to investigate the effects of different maturity on aroma components in tobacco leaf, the relationship between maturity and aroma components quality was studied. The main flavor compounds in different maturity tobacco were isolated by simultaneous distillation and extraction (SDE), and then were quantitatively analyzed by capillary gas chromatography. The experimental results showed that: (1) the total content of major flavor compounds, ketones and alcohols in tobacco increased with tobacco maturity. (2) the content of 2-furanmethanol, 5-methylfurfural, 6-methyl-5-hepten-2-one, benzyl alcohol, linalool, β-phenylethyl alcohol, isophorone, solanone, damascone, dihydroactinidiolide, farnes ylacetone increased with the leaf maturity and reached to highest levels at over-matured stage. (3) the content of furfural, acetophenone, damascenone, megastigmatrienone, geranylacetone reached to maximum at full mature stage, and then decreased slowly.

中图分类号:

S572

宣晓泉,薄云川,徐如彦,张峻松. 不同成熟度烟叶中香味成分分析[J]. 中国农学通报, 2007, 23(2): 98-098.

Xuan Xiaoquan, Bo Yunchuan, Xu Ruyan, Zhang Junsong. Studies on Analysis of Flavor Constituents of Different Maturity Tobacco Leaves[J]. Chinese Agricultural Science Bulletin, 2007, 23(2): 98-098.

参考文献

[1] 朱尊权.论当前我国优质烟生产的技术导向[J].烟草科技,1994,(1):2-4.
[2] 陆天胜,刘汉传,邵伏文等.烤烟40级不同成熟度与内外观质量研究[J].安徽农业科学.1994,20(3):256-258.
[3] 朱尊权.当前制约两烟质量提高的关键因素[J].烟草科技,1998,(4):3-4.
[4] T. R. Terrill. Influence of harvesting variables [J]. Rec. Adv. Tob. Sci., 1974:50-62.
[5] 左天觉著, 朱尊权等译.草的生产、生理和生物化学[M].上海:远东出版社,1991:156-161.
[6] Fujimori T, Kasuga R, Kaneko H. Neutral volatile components of burley tobacco [J].Agric. Biol. Chem., 1978, 40: 305-315.
[7] Whitfield D. Changes in the chlorophylls and carotenoids of leaves of nicotiana tabacum during senescence [J]. Phytochem. 1974，20(13):77-83.
[8] Suggs C W．Effects of tobacco ripeness at harvest on yield, value, leaf chemistry and curing burn utilization potential [J]. Tob. Sci., 1986, (30):152-158.
[9] 韩锦峰,宫长荣,高致明.烟草成熟度与叶组织结构.及烘烤热反应初探[J].河南农业大学学报,1987,12(4):405-407.
[10] 聂荣邦,李海峰,胡子述.烤烟不同成熟度鲜烟叶组织结构研究[J].烟草科技,1991(3):37-39
[11] Enzell C R. Leaf composition in relation to smoking quality and aroma [J]. Rec. Adv. Tob. Sci., 1980, 6: 64-122.
[12] Noguchi M，Satoh Y, Nishidi K, et al. Studies on storage of leaf tobacco part Ⅸ. Changes in the content of aminosugar compounds during aging [J]. Agri. Boil. Chem., 1977, 35(1): 65-70.
[13] Wahlberg I, Karlsson K, Austin J, et al. Effects of flue-curing and aging on the volatile on the volatile, neutral and acdic constituents of Virginia tobacco [J]. Phytochemistry. 1977, 16(1):1217-1231
[14] Takeshi S, Fukuhara K, Sakuma H, et al. Changes in the composition headspace volatile of flue-cured tobacco by aging [J]. Agri. boil. Chem., 1985,49(6):1785-1791.
[15] Liken S, Nickerson G. Gas chromatographic evidence for the occurrence the hop oil components in beer[J]. J Chromatogr, 1966,21(1):1-3.
[16] 李炎强,冼可发.同时蒸馏萃取法和水蒸气蒸馏法分离分析烟草挥发性,半挥发性中性成分的比较[J].烟草科技,2000,(2):18－21.
[17] Schumacher K, Asche S, Heil M. et al. Methyl-branched flavor compounds in fresh and processed apples[J]. J Agric Food Chem, 1998,46(11):4496-4500.
[18] Cai, J. B.; Liu, B. Z; Ling, P.; Su, Q. D. Analysis of free and bound volatiles by gas chromatography and gas chromatography–mass spectrometry in uncased and cased tobaccos. J. Chromatogr. A. 2002,947:267.