Differential Analysis of Amadori Compounds in Different Tobacco Varieties

doi:10.11924/j.issn.1000-6850.casb2025-0041

Abstract

Abstract:

In order to understand and analyze the differences in Amadori compounds in different tobacco, different types of tobacco (flue-cured tobacco, oriental tobacco, burley tobacco) and different flavor types of tobacco leaves were selected, and the content of 22 Amadori compounds and their parent compounds were determined using liquid chromatography tandem mass spectrometry, liquid chromatography evaporative light scattering and amino acid automatic analyzer. The results showed that the content of Amadori compounds in different tobacco varied greatly and was closely related to the content of their parent compounds. The total amount of Amadori compounds in tobacco is about 2.42% of the dry weight, about 1.70% in oriental tobacco, and about 0.136% in burley tobacco. The total amount of Amadori compounds in the fresh flavor type tobacco is about 1.25 times that of the intermediate flavor type and about 1.5 times that of the strong flavor type. The total amount of Amadori compounds in tobacco stems is about 1.5 times that of the corresponding tobacco leaves. This study provides data support for the detection of Amadori compound and Maillard reaction research in different types of tobacco and different flavor types of tobacco leaves.

Key words: Maillard reaction, Amadori compounds, flue-cured tobacco, burley tobacco, oriental tobacco

LIU Leiyu, LIANG Hongbo, PAN Haibo, ZHANG Shen, KONG Jinsong. Differential Analysis of Amadori Compounds in Different Tobacco Varieties[J]. Chinese Agricultural Science Bulletin, 2025, 41(29): 130-136.

Figures/Tables 6

References 25

[1]	WALLER G R, FEATHER M S. The Maillard reaction in foods and nutrition[M]. American chemical society, 1983.
[2]	王红瑞, 谢媛媛, 梁琼麟, 等. 高效液相色谱-串联质谱法同时测定烟草中5种Amadori化合物[J]. 色谱, 2013, 31(12):1189-1193. doi: 10.3724/SP.J.1123.2013.06029
[3]	CUI H, YU J, ZHAI Y, et al. Formation and fate of amadori rearrangement products in Maillard reaction[J]. Trends in food science& technology, 2021, 115:391-408.
[4]	谢剑平, 赵明月, 吴鸣. 白肋烟重要香味物质组成的研究[J]. 烟草科技, 2002(10):3-16.
[5]	张新龙, 赵尔婉, 黄家乐, 等. 基于美拉德反应的红茶茶末烟用香料的制备及加香效果研究[J]. 轻工学报, 2024, 39(6):57-69.
[6]	VIOLA E, NASELLI V, PRESTIANNI R, et al. The use of a specific glutathione-rich inactivated yeast to protect organic Catarratto grape must and wine from oxidation in the pre-fermentative phase[J]. Food bioscience, 2024, 61:104656.
[7]	谢剑平, 赵明月, 吴鸣, 等. 白肋烟重要香味物质组成的研究[J]. 烟草科技, 2002(10):3-16.
[8]	LU S, CUI H, ZHAN H, et al. Timely addition of glutathione for its interaction with deoxypentosone to inhibit the aqueous maillard reaction and browning of glycylglycine-arabinose system[J]. Journal of agricultural and food chemistry, 2019, 67(23):6585-93. doi: 10.1021/acs.jafc.9b02053 pmid: 31124366
[9]	赵田, 史宏志, 姬小明, 等. 不同类型烟草游离氨基酸组成和含量的差异分析[J]. 中国烟草学报, 2011, 17(2):5.
[10]	赵晓丹, 史宏志, 钱华, 等. 不同类型烟草常规化学成分与中性致香物质含量分析[J]. 华北农学报, 2012(3):237-241.
[11]	安梦悦, 刘欢, 谢明勇. 基于生物技术制备天然植物浸膏及其在卷烟加香中的应用研究[C]. 中国食品科学技术学会第二十一届年会论文摘要集. 南昌大学食品科学与资源挖掘全国重点实验室, 2024:566-567.
[12]	魏玉磊, 许明磊, 张忠锋, 等. 干燥方式对烟花还原糖与游离氨基酸含量的影响[J]. 中国烟草科学, 2024, 45(5):80-86.
[13]	孙振春, 杨慧, 瞿方, 等. 烟草花蕾酶解基底高效制备美拉德反应中间体研究[J]. 中国烟草科学, 2022, 43(4):96-103.
[14]	刘瑞红, 张俊岭, 王晓瑜, 等. 赖氨酸Amadori和Heyns化合物热裂解产物对烟草风味的影响研究[J]. 中国烟草学报, 2022, 28(3):17-25.
[15]	贺佩, 刘文霖, 庞雪莉, 等. 基于Amadori化合物分布特征的不同产地烤烟判别[J]. 甘肃农业大学学报, 2025(1):1-13.
[16]	YC/T 31—1996,烟草及烟草制品试样的制备和水分的测定-烘箱法[S]. 北京: 中国标准出版社, 1996.
[17]	黄翼飞. 高效液相色谱法测定烟草中的果糖、葡萄糖和蔗糖[J]. 烟草科技, 2010, 49(2):37-42.
[18]	王晓瑜, 王昇, 刘鸿, 等. HPLC-MS/MS法同时测定烟草中22种Amadori化合物[J]. 烟草科技, 2021, 54(4):40-48.
[19]	ALIAO GONZÁLEZ M J, CANTOS VILLAR E. Exploring the impact of viticultural and winemaking factors on amino acids and biogenic amines in wine: a comprehensive review[J]. Food reviews international, 2025, 41(1):291-322.
[20]	YANG S, GU Y, SUN B, et al. Effect of roasting on key components and flavor substances of buckwheat and buckwheat flour: a review[J]. Journal of the Chinese cereals and oils association, 2023, 38(11):247-55.
[21]	UMEMURA K, KAWAI S. Modification of chitosan by the Maillard reaction using cellulose model compounds[J]. Carbohydrate polymers, 2007, 68(2):242-248.
[22]	陈华. 影响食品中美拉德反应的因素[J]. 食品与发酵科技, 1998,(3):21-23.
[23]	孙丽平, 汪东风, 徐莹, 等. 初探pH和加热时间对美拉德反应挥发性产物的影响[J]. 食品工业科技, 2009(4):122-125.
[24]	朱秀芳. 干肉制品和中等水分肉制品非酶褐变测定[J]. 肉类工业, 1988(4):39-45.
[25]	CAMMERER B, KROH L W. Investigation of the contribution of radicals to the mechanism of the early stage of the Maillard reaction[J]. Food chemistry, 1996, 57(2):217-221.

化合物	白肋烟含量	香料烟含量	烤烟含量
Fru-Ala	67	1928	2898
Fru-Amb	94	1602	1971
Fru-Arg	4	12	17
Fru-Asn	230	2760	4386
Fru-Asp	187	933	1139
Fru-Cys	4	49	74
Fru-Glu	62	332	652
Fru-Gln	182	2589	1658
Fru-Gly	17	124	83
Fru-His	3	39	154
Fru-Ile	7	95	50
Fru-Leu	12	161	74
Fru-Lys	5	18	14
Fru-Met	3	38	42
Fru-Phe	36	516	537
Fru-Pro	126	3176	8434
Fru-Ser	3	54	68
Fru-Thr	13	84	68
Fru-Trp	14	44	494
Fru-Tyr	19	253	346
Fru-Val	24	429	536
Glucosamine	248	1552	530
总量	1358	16986	24226

化合物	白肋烟含量	香料烟含量	烤烟含量
Fru-Ala	67	1928	2898
Fru-Amb	94	1602	1971
Fru-Arg	4	12	17
Fru-Asn	230	2760	4386
Fru-Asp	187	933	1139
Fru-Cys	4	49	74
Fru-Glu	62	332	652
Fru-Gln	182	2589	1658
Fru-Gly	17	124	83
Fru-His	3	39	154
Fru-Ile	7	95	50
Fru-Leu	12	161	74
Fru-Lys	5	18	14
Fru-Met	3	38	42
Fru-Phe	36	516	537
Fru-Pro	126	3176	8434
Fru-Ser	3	54	68
Fru-Thr	13	84	68
Fru-Trp	14	44	494
Fru-Tyr	19	253	346
Fru-Val	24	429	536
Glucosamine	248	1552	530
总量	1358	16986	24226

氨基酸	白肋烟	香料烟	烤烟
Fru-Ala/Ala	0.042	1.158	6.642
Fru-Amb/Amb	0.249	2.275	5.970
Fru-Arg/Arg	0.004	0.032	0.427
Fru-Asn/Asn	0.005	0.135	4.657
Fru-Asp/Asp	0.064	1.359	5.560
Fru-Cys/Cys	0.021	0.265	0.970
Fru-Gln/Gln	0.279	2.002	2.374
Fru-Glu/Glu	0.038	0.511	3.710
Fru-Gly/Gly	0.044	0.905	2.856
Fru-His/His	0.002	0.066	1.382
Fru-Leu/Leu	0.033	0.668	0.520
Fru-Ile/Ile	0.034	0.852	4.946
Fru-Lys/Lys	0.006	0.075	0.529
Fru-Met/Met	0.054	0.602	2.464
Fru-Phe/Phe	0.016	0.431	3.892
Fru-Pro/Pro	0.042	0.452	1.165
Fru-Ser/Ser	0.002	0.052	0.228
Fru-Thr/Thr	0.033	0.167	0.340
Fru-Trp/Trp	0.018	0.204	4.027
Fru-Tyr/Tyr	0.076	0.935	7.037
Fru-Val/Val	0.051	0.833	1.406
Glucosamine/Ammonia	0.123	2.510	2.848

氨基酸	白肋烟	香料烟	烤烟
Fru-Ala/Ala	0.042	1.158	6.642
Fru-Amb/Amb	0.249	2.275	5.970
Fru-Arg/Arg	0.004	0.032	0.427
Fru-Asn/Asn	0.005	0.135	4.657
Fru-Asp/Asp	0.064	1.359	5.560
Fru-Cys/Cys	0.021	0.265	0.970
Fru-Gln/Gln	0.279	2.002	2.374
Fru-Glu/Glu	0.038	0.511	3.710
Fru-Gly/Gly	0.044	0.905	2.856
Fru-His/His	0.002	0.066	1.382
Fru-Leu/Leu	0.033	0.668	0.520
Fru-Ile/Ile	0.034	0.852	4.946
Fru-Lys/Lys	0.006	0.075	0.529
Fru-Met/Met	0.054	0.602	2.464
Fru-Phe/Phe	0.016	0.431	3.892
Fru-Pro/Pro	0.042	0.452	1.165
Fru-Ser/Ser	0.002	0.052	0.228
Fru-Thr/Thr	0.033	0.167	0.340
Fru-Trp/Trp	0.018	0.204	4.027
Fru-Tyr/Tyr	0.076	0.935	7.037
Fru-Val/Val	0.051	0.833	1.406
Glucosamine/Ammonia	0.123	2.510	2.848