制丝过程中烤烟内游离氨基酸含量的变化  

Changes of Free Amino-acids in Tobacco during Primary Processing

作　　者：王文领[1] 郝辉[1] 李彦周[1] 宋金勇[1] 

机构地区：[1]许昌卷烟总厂,河南省许昌市帝豪路130号461000

出　　处：《烟草科技》2005年第9期20-22,28,共4页Tobacco Science & Technology

摘　　要：为了解烟草中游离氨基酸在制丝过程中的变化,对不同工序进行在线取样,采用柱前衍生反相高效液相色谱法对烟草中的游离氨基酸进行了分析,并进行了对比评吸。结果表明,烟草中游离氨基酸的含量在加料后稍微增大;在贮片过程中明显降低;烘丝后部分增加、部分降低;贮片过程中游离氨基酸含量的降低对提高卷烟的感官质量作用明显。In order to investigate the changes of free amino-acids in tobacco during primary processing, the acids in tobacco sampled from different processing stages were determined by reverse-phase high performance liquid chromatography with pre-column derivation, and the tobacco samples were evaluated by panelists. The results showed that the contents of free amino-acids in the samples increased slightly after casing, obviously decreased during storing, and some acids increased and others decreased after drying. The effect of strip storing was obvious in improving the smoking quality of cigarette.

关 键 词：游离氨基酸 高效液相色谱 烟草 

分 类 号：TS411.1[农业科学—烟草工业]