晒红烟陈化过程中中性致香物质含量的变化  

Changes of neutral aroma components in sun-cured red tobacco during aging

作　　者：于建军[1] 李琳[1] 任晓红[1] 庞天河[1] 王豹祥[1] 

机构地区：[1]河南农业大学国家烟草栽培生理生化研究基地,河南郑州450002

出　　处：《郑州轻工业学院学报（自然科学版）》2006年第2期29-32,共4页Journal of Zhengzhou University of Light Industry:Natural Science

基　　金：国家烟草专卖局资助项目(110200101003B)

摘　　要：按照新植二烯、胡萝卜素降解产物、芳香族氨基酸代谢产物、美拉德反应产物、西柏烷类降解产物5类对陈化过程中凤凰晒红烟中性致香物质含量变化进行了分析,结果表明,在陈化过程中三个等级晒红烟中性致香物质总量呈显著增加的趋势.上中三级和下一级5类中性香气物质均呈增加的趋势.上中二级芳香族氨基酸代谢产物有减少的趋势,其他4类香气物质均是增加的趋势.Changes of neutral aroma components in sun-cured red tobacco of fenghuang during aging were studied. Neutral aroma components were divides into 5 types according to theprecursor： neoplytadiene, products degraded by carotenoid, products of aromatic amino acid metabolism, products of Maillard reaction, products degraded by cembrane. The results showed that the amount of neutral aroma components in every grades, BC2 and BC3 and X1 ,was increasing dramatically during aging. The 5 types of neutral aroma components in grade BC3 and X1 of sun-cured red tobacco changed with different extents,although with the same increasing trend. Products of aromatic amino acid metabolism in grade BC2 had decreasing trend during aging. Other 4 types of neutral aroma components in grade BC2 changed with different extents, although with the same increasing trend.

关 键 词：晒红烟 陈化 中性致香物质 

分 类 号：TS572[轻工技术与工程—皮革化学与工程]