自然陈化过程烟叶香味成分变化的研究  

Studies on Changes of Flavor Constituents in Tobacco during natural aging

作　　者：郑峰洋 魏明杰[1,2] 文大荣[3] 张峻松[4] 

机构地区：[1]河南中烟工业公司技术中心 [2]郑州轻工业学院食品与生物工程学院,河南郑州450002 [3]云南烟草科学研究所 [4]郑州轻工业学院食品与生物工程学院

出　　处：《安徽农学通报》2007年第23期108-110,共3页Anhui Agricultural Science Bulletin

摘　　要：利用同时蒸馏萃取装置提取不同陈化时间烟叶样品的挥发性香味成分,经毛细管气相色谱法对烟叶的自然陈化过程中主要香味成分变化进行了定性定量分析。结果表明:在自然陈化过程中烟叶中主要香气成分的总量、醇类和酮类香味成分随着陈化时间的延长而增加,且香味成分在陈化初期呈快速上升趋势,中期陈化的增加趋势缓慢并达到最大值,而后期则出现缓慢下降。The main flavor compounds in aging tobacco were isolated by simultaneous distillation and extraction （SDE）, and then were quantitatively analyzed by capillary gas chromatography. The experimental results showed that the total content of major flavor compounds, ketones and alcohols in tobacco lamina in aging was increased rapidly in initial stage, increased slowly and reached the peak quantity in the middle aging stage and decreased in the later period.

关 键 词：烟叶 自然陈化 香味成分 气相色谱 

分 类 号：S572[农业科学—烟草工业]