烟叶复烤前后香味成分的变化  

Research of Changes of Fragrant Components in the Pre-redried and Post-redried Tobaccos

作　　者：李晓[1] 姚光明[2] 穆林[1] 闫新可 

机构地区：[1]郑州轻工业学院食品与生物工程学院,河南郑州450002 [2]中国烟草总公司郑州烟草研究院,河南郑州450001 [3]徐州卷烟厂,江苏徐州221005

出　　处：《河南农业科学》2010年第1期40-43,46,共5页Journal of Henan Agricultural Sciences

基　　金：河南省烟草专卖局科技攻关资助项目(豫烟科〔2006〕7号)

摘　　要：应用同时蒸馏萃取法(SDE)和GC/MS法,对复烤前后卢氏C3F、济源C3L、襄县C3F烟样中的香味成分提取、浓缩,并对化学组分进行了定性和定量对比分析,测定出24种香味成分。结果表明:烟叶经复烤后,3种烟叶中吡咯、2,4-庚二烯醛、金合欢基丙酮、香茅醇含量均增加,卢氏C3F、襄县C3F中的β-大马酮含量增加,其余香味成分含量均减少;从3种样品的总体变化来看,复烤后总挥发性香味成分含量较复烤前减少,减少幅度表现为济源C3L<襄县C3F<卢氏C3F。With the simultaneous distillation extraction （SIDE） and GC/MS methods, the fragrant com- ponents were extracted from pre-redried and post-redried tobacco samples of Lushi C3F, Jiyuan C4L, Xiangxian C3 F,then the fragrant components were concentrated. And the chemical compositions were comparatively analysed by qualitative and quantitative method. The results show that the content of three kinds of pyrrole, 2,4 - heptadiene aldehydes, acacia acetone, citronellol of redried tobacco increased, β- damascenone of Lushi C3 F and Xiangxian C3 F increased, the content of other fragrant components decreased. From the general changes of the three samples, it could be concluded that the content of total volatile fragrant ingredients of redried tobacco were less than pre-redried tobacco, the reduced rate showed Jiyuan C3 L〈Xiangxian C3 F〈Lushi C3 F.

关 键 词：烟叶复烤 GC/MS 同时蒸馏萃取 香味成分 

分 类 号：S572[农业科学—烟草工业]