楚雄州不同生态烟区烤烟致香成分含量比较分析
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- 英文论文题名：Comparison on the Aroma Components of Flue-cured Tobacco from Different Ecological Regions in Chuxiong
- 论文作者：胡小东 ; 张映翠 ; 方亮 ; 柴云霞 ; 邹阳 ; 吴杰
- 英文论文作者：HU Xiao-dong ; ZHANG Ying-cui ; FANG Liang ; CHAI Yun-xia ; ZOU Yang ; WU Jie ; Chuxiong Company of Yunnan Provincial Tobacco Corporation ; Fuling Tobacco Company of Chongqing
- 年：2016
- 作者机构：云南省烟草公司楚雄州公司;重庆市烟草公司涪陵分公司;
- 论文关键词：楚雄 ; 烤烟 ; K326 ; 致香成分
- 英文论文关键词：Chuxiong ; Flue-cured tobacco ; K326 ; Aroma Components
- 会议召开时间：2016-12-01
- 会议录名称：中国烟草学会2016年度优秀论文汇编——烟草农业主题
- 语种：中文
- 分类号：TS411
- 学会代码：ZGYG
- 学会名称：中国烟草学会
- 页数：8
- 文件大小：571k
- 原文格式：D
摘要
以2010年云南省楚雄州九县一市10个生态区的K326品种C3F等级烟叶为原料,采用GC/MS联用仪对烤烟致香成分含量进行了分析,结果表明:GC/MS测定共检测出64种挥发性致香物质,其中,有28种成分在不同生态区间呈极显著差异(P<0.01),5种呈显著差异(P<0.05);按香气前体物分成6类,类西柏烷类物质总量、新植二烯和其他类总量呈极显著差异,棕色化反应产物类总量呈显著差异,类胡萝卜素降解产物总量和苯丙氨酸类总量没有显著差异。致香物质总量和新植二烯总量禄丰最高,类西柏烷类物质总量和其他类总量牟定最高。根据致香物质组分进行主成分分析排序:牟定>禄丰>大姚>武定>双柏>永仁>南华>元谋>楚雄>姚安;将楚雄州10个不同生态区进行聚类分析划分为4类:南华、双柏、武定、永仁、元谋和楚雄一类;大姚和禄丰一类;牟定和姚安各为一类。
Aroma components of tobacco leaves after flue-curing from K326 among different Chuxiong tobacco planting areas were analyzed with the method of gas chromatography-mass spectrometry(GC/MS). The Results showed that: 64 kinds of aroma components were tested, 28 components and 5 components had significant differences respectively(P<0.01, P<0.05) in different ecological areas; there were 6 categories according to fragrant precursor, cembrane degradation contents, neophytadiene and other aroma components had significant differences(P<0.01), as well as maillard reaction contents(P<0.05), while carotenoids degradation contents and aromatic amino acid degradation contents had no significant difference. The total contents and neophytadiene in Lufeng area is superior to others, cembrane degradation contents and other aroma components in Mouding area is superior to others. Sequences of aroma components according to principal component analysis method were: Mouding>Lufeng>Dayao>Wuding>Shuangbo>Yongren>Nanhua>Yuanmou>Chuxiong>Yaoan; through the clustering analysis of the 10 main tobacco- growing areas in Chuxiong Autonomous Prefecture: Nanhua, Shuangbo, Wuding, Yongren, Yuanmou, Chuxiong were clustered into a group, Dayao and Lufeng were clustered into a group, Mouding and Yaoan were divided into other group respectively.
Aroma components of tobacco leaves after flue-curing from K326 among different Chuxiong tobacco planting areas were analyzed with the method of gas chromatography-mass spectrometry(GC/MS). The Results showed that: 64 kinds of aroma components were tested, 28 components and 5 components had significant differences respectively(P<0.01, P<0.05) in different ecological areas; there were 6 categories according to fragrant precursor, cembrane degradation contents, neophytadiene and other aroma components had significant differences(P<0.01), as well as maillard reaction contents(P<0.05), while carotenoids degradation contents and aromatic amino acid degradation contents had no significant difference. The total contents and neophytadiene in Lufeng area is superior to others, cembrane degradation contents and other aroma components in Mouding area is superior to others. Sequences of aroma components according to principal component analysis method were: Mouding>Lufeng>Dayao>Wuding>Shuangbo>Yongren>Nanhua>Yuanmou>Chuxiong>Yaoan; through the clustering analysis of the 10 main tobacco- growing areas in Chuxiong Autonomous Prefecture: Nanhua, Shuangbo, Wuding, Yongren, Yuanmou, Chuxiong were clustered into a group, Dayao and Lufeng were clustered into a group, Mouding and Yaoan were divided into other group respectively.
引文
[1]王彦亭,谢剑平,李志宏.中国烟草种植区划[M].北京:科学出版社,2009.
[2]鲁永新,杨永生.楚雄州农业产业结构调整与气候[M].昆明:云南民族出版社,2004:59-67.
[3]史宏志,刘国顺.烟草香味学[M].北京:中国农业出版社,1998.
[4]詹军,周芳芳,贺帆,等.密集烘烤后期湿度对烤烟香气品质的影响[J].西南大学学报(自然科学版),2012,34(3):1-8.
[5]周冀衡,杨虹琦,林桂华,等.不同烤烟产区烟叶中主要挥发性香气物质的研究[J].湖南农业大学学报:自然科学版,2004,30(1):20-23.
[6]何承刚,曾旭波.烤烟香气物质的影响因素及其代谢研究进展[J].中国烟草科学,2005,26(2):40-43.
[7]赵铭钦,苏长涛,姬小明,等.不同成熟度对烤烟中性物质致香含量的影响[J].浙江农业科学,2008(1):117-120.
[8]周冀衡,王勇,邵岩,等.产烟国部分烟区烤烟质体色素及主要挥发性香气物质含量的比较[J].湖南农业大学学报(自然科学版),2005,31(2):128-132.
[9]杨虹琦,周冀衡,杨述元,等.不同产区烤烟中主要潜香型物质对评吸质量的影响研究[J].湖南农业大学学报(自然科学版),2005,31(1):11-14.
[10]WAHIBERG I,KARLSSON K,AUSTIN D J,et al.Effects of flue-curing and ageing on the volatile,neutral and acidic constituents of Virginia tobacco[J].Phyto-chemistry,1977,16(8):1217-1231.
[11]LEFFINGWELL J C,LEFFINGWELL D.Chemical and sensory aspects of tobacco flavor[J].Rec Adv Tob Sci,1988(14):169-218.
[12]周冀衡.烟草生理与烟草化学[M].合肥:中国科学技术大学出版社,1996.
[13]师君丽,杨虹琦,宋春满,等.云南不同生态烟区烤烟主要挥发性香气物质含量的比较[J].云南农业大学学报,2011,26(6):789-793,826.
[14]董高峰,张强,孙力,等.云南不同产区烤烟致香物质含量分析[J].南方农业学报,2012,43(12):2045-2050.
[2]鲁永新,杨永生.楚雄州农业产业结构调整与气候[M].昆明:云南民族出版社,2004:59-67.
[3]史宏志,刘国顺.烟草香味学[M].北京:中国农业出版社,1998.
[4]詹军,周芳芳,贺帆,等.密集烘烤后期湿度对烤烟香气品质的影响[J].西南大学学报(自然科学版),2012,34(3):1-8.
[5]周冀衡,杨虹琦,林桂华,等.不同烤烟产区烟叶中主要挥发性香气物质的研究[J].湖南农业大学学报:自然科学版,2004,30(1):20-23.
[6]何承刚,曾旭波.烤烟香气物质的影响因素及其代谢研究进展[J].中国烟草科学,2005,26(2):40-43.
[7]赵铭钦,苏长涛,姬小明,等.不同成熟度对烤烟中性物质致香含量的影响[J].浙江农业科学,2008(1):117-120.
[8]周冀衡,王勇,邵岩,等.产烟国部分烟区烤烟质体色素及主要挥发性香气物质含量的比较[J].湖南农业大学学报(自然科学版),2005,31(2):128-132.
[9]杨虹琦,周冀衡,杨述元,等.不同产区烤烟中主要潜香型物质对评吸质量的影响研究[J].湖南农业大学学报(自然科学版),2005,31(1):11-14.
[10]WAHIBERG I,KARLSSON K,AUSTIN D J,et al.Effects of flue-curing and ageing on the volatile,neutral and acidic constituents of Virginia tobacco[J].Phyto-chemistry,1977,16(8):1217-1231.
[11]LEFFINGWELL J C,LEFFINGWELL D.Chemical and sensory aspects of tobacco flavor[J].Rec Adv Tob Sci,1988(14):169-218.
[12]周冀衡.烟草生理与烟草化学[M].合肥:中国科学技术大学出版社,1996.
[13]师君丽,杨虹琦,宋春满,等.云南不同生态烟区烤烟主要挥发性香气物质含量的比较[J].云南农业大学学报,2011,26(6):789-793,826.
[14]董高峰,张强,孙力,等.云南不同产区烤烟致香物质含量分析[J].南方农业学报,2012,43(12):2045-2050.