延吉烟区不同烤烟品种中性致香物质差异分析  

Analysis on Variation of Neutral Aroma Components among Flue-Cured Tobacco in Yanji Tobacco-Growing Area

作　　者：刘友杰[1] 赵铭钦[1] 李元实[2] 孙国伟[2] 韩富根[1] 谭志勇 

机构地区：[1]河南农业大学农学院,郑州450002 [2]吉林烟草工业有限责任公司,延吉133001 [3]长白山科技服务有限公司,延吉133001

出　　处：《吉林农业大学学报》2009年第2期125-130,共6页Journal of Jilin Agricultural University

基　　金：吉林烟草工业有限责任公司重大科技攻关项目(JY2006012)

摘　　要：对延吉烟区9个烤烟品种烤后烟的中性致香物质进行分析。结果表明:中性挥发致香物质在不同基因型间存在广泛的变异,其总量为(883.88±164.44)μg/g,基因型间差异达到5%显著水平。中性致香物质总量云烟87>吉烟9号>NC89>K326>吉烟1号>吉烟7号>中烟98>中烟100>9407;云烟87新植二烯和苯丙氨酸类降解转化产物的含量较高;吉烟9号的茄酮和类胡萝卜素类降解转化产物最高,中烟98最低;K326棕色化反应产物最高,9407最低。The neutral aroma components among nine flue-cured tobacco varieties in Yanji tobacco-growing areas were studied. The results show that： there existed wide variation for main volatile aroma components among different genotypes. The total content of volatile aroma components was （883.88 ＋ 164.44） μg/g, and showed significant difference at 5 % level among varieties. The total content of aroma constituents of varieties from high to low was Yunyan87, Jiyan9, NC89, K326, Jiyanl, Jiyan7, Zhongyan98,Zhongyan100, 9407; Neophytadiene and products degraded by phenylalanine in Yunyan87 were higher. Jiyan9 had the highest content of products degraded by carotenoid and solanone, Zhongyan98 had the lowest ; K326 had the highest content of browning reaction.

关 键 词：烤烟 致香物质 品种 延吉烟区 

分 类 号：S572[农业科学—烟草工业]