自然陈化过程中红大青筋黄片烟叶致香成分的变化  

The Change of the Flavor Components in Hongda Greenish Tobacco Leaves during Aging

作　　者：李锋[1,2] 杨式华 王保兴[1,2] 王洪云 杨玉标 侯英 

机构地区：[1]云南瑞升烟草技术(集团)有限公司,昆明650106 [2]云南师范大学生命科学学院,昆明650092 [3]红塔烟草(集团)有限责任公司大理卷烟厂,大理615000

出　　处：《香料香精化妆品》2009年第4期4-8,共5页Flavour Fragrance Cosmetics

基　　金：云南中烟工业公司基金资助项目"红大品种烟叶青筋;黄片等因素对内在品质影响的研究"2005YL02

摘　　要：应用同时蒸馏萃取-气质联用法测定了红花大金元(红大)青筋黄片和正常烟叶中的致香成分含量,研究了青筋黄片致香成分在自然陈化(陈化)期间内的变化规律。结果表明,随着陈化时间延长,青筋黄片的大多数致香成分含量均呈上升趋势,新植二烯含量则呈下降趋势;青筋黄片关键致香成分含量增加比正常烟叶快。表明陈化有利于青筋黄片香气物质的积累从而使得烟叶内在品质得到明显提升并趋近于正常烟叶。The change of the content of the flavor components in ＂Hongda＂ greenish tobacco leaves and normal tobacco leaves during aging was investigated by GC-MS. The results showed that the content of most key flavor components increased gradually with the lengthening of aging time in the range of 12 months and 24 months, but the content of the neophytadiene decreased with the increase of aging time. On the other hand, the changes of the content of the flavor components of ＂Hongda＂ greenish tobacco leaves were faster than those of the normal tobacco leaves. It was indicated that the aging was in favor of the accumulation of the flavor components in ＂Hongda＂ greenish tobacco leaves, which resulted in an evident improvement of the greenish tobacco leaf quality and made it close to the quality of the normal tobacco leaves.

关 键 词：气质联用 红大 青筋黄片烟叶 致香成分 自然陈化 

分 类 号：TS411[农业科学—烟草工业] TS272.59