平顶山不同县域烟叶常规化学成分和中性致香成分的差异分析
|
摘要
以平顶山6个产烟县(市)调制后烟叶为材料,研究其烤烟常规化学成分和中性致香成分组成和含量的差异。结果表明:(1)6个产烟县(市)烟叶总糖和还原糖含量均值分别为23.45%和19.37%,还原糖、总糖、糖氮比的变异系数较大,分别为25.89%、24.18%、25.51%;烟碱、总氮、钾、氯含量平均值分别为2.35%、2.59%、2.03%和0.65%;蛋白质含量为7.89%;淀粉含量偏高,平均值为6.60%。除氯和淀粉含量外,其余常规化学指标及比值处于适宜范围之内,各指标有一定差异,但差距不大。(2)中性致香成分总量以叶县烟区最高,达到1 102.8μg/g,舞钢最低,为905.27μg/g,且各产区烤烟中性致香成分总量间差异显著。类胡萝卜素降解产物中的β-大马酮、巨豆三烯酮2、巨豆三烯酮4、香叶基丙酮、法尼基丙酮、β-二氢大马酮,棕色化反应产物中的糠醛,芳香族氨基酸裂解产物中的苯甲醇,西柏烷类降解产物中的茄酮和叶绿素降解产物中的新植二烯的含量,较同类降解产物所占的比重较高,且各产区间有一定差异。
The composition and content of conventional chemical constituents and neutral aroma components were analyzed and compared in flue-cured tobacco from six tobacco production counties in Pingdingshan. The results showed that the average contents of total sugar and reducing sugar were 23. 45% and19. 37%,respectively. The variation coefficients of reducing sugar,total sugar and ratio of sugar to nitrogen were 25. 89%,24. 18% and 25. 51%,respectively. The average contents of nicotine,total nitrogen,potassium and chlorine were 2. 35%,2. 59%,2. 03% and 0. 65%,respectively. The protein content was 7. 89%.The starch content was higher and its mean was 6. 60%. The above indicators were within the appropriate range expect chlorine and starch,and there were little differences between them. The total amount of neutralfragrant components was the highest in Yexian tobacco area reaching 1 102. 8μg/g,while that was the lowest in Wugang as 905. 27 μg/g. The differences in total aroma components of flue-cured tobacco were significant between different counties. The contents of β-ketamine,monascalinone 2,monascalinone 4,geranyl acetone,feniyl acetone,β-dihydrocarbamate of carotenoid degradation products,the content of solane of brown reaction products,the content of benzyl alcohol of aromatic amino acid cleavage products,the content of solanone of the cembranoids degradation products and the content of neophytadiene of chloraphyll degradation products were higher in the proportion of similar degradation products,and there were some differences between different produce areas.
The composition and content of conventional chemical constituents and neutral aroma components were analyzed and compared in flue-cured tobacco from six tobacco production counties in Pingdingshan. The results showed that the average contents of total sugar and reducing sugar were 23. 45% and19. 37%,respectively. The variation coefficients of reducing sugar,total sugar and ratio of sugar to nitrogen were 25. 89%,24. 18% and 25. 51%,respectively. The average contents of nicotine,total nitrogen,potassium and chlorine were 2. 35%,2. 59%,2. 03% and 0. 65%,respectively. The protein content was 7. 89%.The starch content was higher and its mean was 6. 60%. The above indicators were within the appropriate range expect chlorine and starch,and there were little differences between them. The total amount of neutralfragrant components was the highest in Yexian tobacco area reaching 1 102. 8μg/g,while that was the lowest in Wugang as 905. 27 μg/g. The differences in total aroma components of flue-cured tobacco were significant between different counties. The contents of β-ketamine,monascalinone 2,monascalinone 4,geranyl acetone,feniyl acetone,β-dihydrocarbamate of carotenoid degradation products,the content of solane of brown reaction products,the content of benzyl alcohol of aromatic amino acid cleavage products,the content of solanone of the cembranoids degradation products and the content of neophytadiene of chloraphyll degradation products were higher in the proportion of similar degradation products,and there were some differences between different produce areas.
引文
[1]程向红,董顺德,王锐,等.豫中烟区烤烟化学成分分析[J].中国烟草科学,2013,34(2):108-112.
[2]刘彩云,刘洪祥,常志隆,等.烟草香气品质研究进展[J].中国烟草科学,2010,31(6):75-78.
[3]王鹏泽,来苗,陶陶,等.不同香型烤烟主要香味物质成分与香韵指标的关系研究[J].中国农业科技导报,2015,17(3):126-135.
[4]安毅,符云鹏,罗莎莎,等.不同生态区沙姆逊香料烟品质差异分析[J].中国烟草科学,2013,34(3):94-99.
[5]王鹏泽,赵铭钦,刘鹏飞,等.浓香型产区烤烟中性致香成分与生物碱组成及含量[J].中国烟草科学,2014,35(5):98-102.
[6]鲁黎明,刘燕,雷强,等.四川主产烟区烤烟致香前体物质含量差异分析[J].河南农业科学,2012,41(8):52-56.
[7]刘燕,阙劲松,于良君,等.烤烟致香物质含量的主要影响因素及其提高的可能途径[J].中国农学通报,2013,29(22):83-89.
[8]王鹏泽.河南烟叶质量风格定位及与化学成分的关系研究[D].郑州:河南农业大学,2016.
[9]窦玉青,刘新民,程森,等.论我国有机烟叶开发[J].中国烟草科学,2012,33(2):98-101.
[10]吴丽君,石凤学,刘晶,等.烟草香气成分分析研究进展[J].中国农学通报,2014,30(21):251-257.
[11]王鹏泽,来苗,陶陶,等.河南烟叶香韵区域分布特征[J].河南农业大学学报,2015,49(5):577-583.
[12]王爱华,杨斌,管志坤,等.烤烟烘烤与烟叶香吃味关系研究进展[J].中国烟草学报,2010,16(4):92-97.
[13]黄永成,宫长荣,郭瑞,等.烤烟中色素与香味物质的关系研究进展[J].河南农业科学,2008,37(2):5-9.
[14]王怀珠,吕芬,杨焕文.烤烟淀粉代谢及对烟叶香吃味的影响[J].云南农业大学学报,2004,19(3):290-294.
[15]高玉珍,李伟,王运锋,等.影响烤烟烟叶糖和淀粉含量的因素研究[J].中国农学通报,2006,22(6):70-75.
[16]王涛,贺帆,詹军,等.烤烟淀粉微观结构特性及其与品质关系研究进展[J].中国烟草科学,2013,34(1):102-106.
[17]张本强,马兴华,王术科,等.施氮方式对烤烟氮素吸收积累及品质的影响[J].中国烟草科学,2011,32(5):56-62.
[18]李丹丹.四川烤烟钾、氯含量状况及与其它品质指标的关系[D].郑州:河南农业大学,2008.
[19]刘建阳.南平烟区氯素营养状况与氯肥施用对策研究[D].长沙:湖南农业大学,2009.
[20]霍沁建.重庆市土壤—烤烟体系中氯素营养研究[D].重庆:西南农业大学,2004.
[21]陈翠玲,孔浩辉,曾金,等.不同部位烟叶的热失重和热裂解行为研究[J].中国烟草学报,2013,19(6):9-18.
[22]吴丽君,石凤学,刘晶,等.烟草香气成分分析研究进展[J].中国农学通报,2014,30(21):251-257.
[23]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,2012,27(3):234-238.
[2]刘彩云,刘洪祥,常志隆,等.烟草香气品质研究进展[J].中国烟草科学,2010,31(6):75-78.
[3]王鹏泽,来苗,陶陶,等.不同香型烤烟主要香味物质成分与香韵指标的关系研究[J].中国农业科技导报,2015,17(3):126-135.
[4]安毅,符云鹏,罗莎莎,等.不同生态区沙姆逊香料烟品质差异分析[J].中国烟草科学,2013,34(3):94-99.
[5]王鹏泽,赵铭钦,刘鹏飞,等.浓香型产区烤烟中性致香成分与生物碱组成及含量[J].中国烟草科学,2014,35(5):98-102.
[6]鲁黎明,刘燕,雷强,等.四川主产烟区烤烟致香前体物质含量差异分析[J].河南农业科学,2012,41(8):52-56.
[7]刘燕,阙劲松,于良君,等.烤烟致香物质含量的主要影响因素及其提高的可能途径[J].中国农学通报,2013,29(22):83-89.
[8]王鹏泽.河南烟叶质量风格定位及与化学成分的关系研究[D].郑州:河南农业大学,2016.
[9]窦玉青,刘新民,程森,等.论我国有机烟叶开发[J].中国烟草科学,2012,33(2):98-101.
[10]吴丽君,石凤学,刘晶,等.烟草香气成分分析研究进展[J].中国农学通报,2014,30(21):251-257.
[11]王鹏泽,来苗,陶陶,等.河南烟叶香韵区域分布特征[J].河南农业大学学报,2015,49(5):577-583.
[12]王爱华,杨斌,管志坤,等.烤烟烘烤与烟叶香吃味关系研究进展[J].中国烟草学报,2010,16(4):92-97.
[13]黄永成,宫长荣,郭瑞,等.烤烟中色素与香味物质的关系研究进展[J].河南农业科学,2008,37(2):5-9.
[14]王怀珠,吕芬,杨焕文.烤烟淀粉代谢及对烟叶香吃味的影响[J].云南农业大学学报,2004,19(3):290-294.
[15]高玉珍,李伟,王运锋,等.影响烤烟烟叶糖和淀粉含量的因素研究[J].中国农学通报,2006,22(6):70-75.
[16]王涛,贺帆,詹军,等.烤烟淀粉微观结构特性及其与品质关系研究进展[J].中国烟草科学,2013,34(1):102-106.
[17]张本强,马兴华,王术科,等.施氮方式对烤烟氮素吸收积累及品质的影响[J].中国烟草科学,2011,32(5):56-62.
[18]李丹丹.四川烤烟钾、氯含量状况及与其它品质指标的关系[D].郑州:河南农业大学,2008.
[19]刘建阳.南平烟区氯素营养状况与氯肥施用对策研究[D].长沙:湖南农业大学,2009.
[20]霍沁建.重庆市土壤—烤烟体系中氯素营养研究[D].重庆:西南农业大学,2004.
[21]陈翠玲,孔浩辉,曾金,等.不同部位烟叶的热失重和热裂解行为研究[J].中国烟草学报,2013,19(6):9-18.
[22]吴丽君,石凤学,刘晶,等.烟草香气成分分析研究进展[J].中国农学通报,2014,30(21):251-257.
[23]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,2012,27(3):234-238.