喷施类胡萝卜素对初烤烟叶中性致香物质的影响  

Effects of Spraying Carotenoid on Neutral Aroma Components in Cured Tobacco Leaves

作　　者：鲁黎明[1] 宣建洪[1] 安影[1] 吴昊[1] 

机构地区：[1]四川农业大学农学院,四川雅安625014

出　　处：《安徽农业科学》2010年第8期4021-4023,共3页Journal of Anhui Agricultural Sciences

基　　金：四川省教育厅青年基金(07ZA073);四川省烟草专卖局项目(合同号200703009)

摘　　要：用不同剂量类胡萝卜素溶液喷施采后烟叶,研究不同处理对烤后烟叶中性致香物质含量的影响。结果表明,喷施类胡萝卜素可增加烟叶致香物质的种类(醇类、酯类、呋喃等)和小分子致香前体物质(醇类、酯类、酮类)的含量,降低大分子致香前体物质(吡啶等)的含量。The tobacco leaves was treated by foliage spray with carotenoid at different concn.,and the effects of different treatments on contents of neutral aroma components in cured tobacco leaves were studied.The results showed that spraying carotenoid could obviously increase the species of flavor component （alcohols,esters,furan etc） and the contents of small molecular aroma precursor substances （alcohols,esters,ketones） in cured tobacco leaves,and decrease the contents of macromolecular aroma precursor substances （pyridine etc）.

关 键 词：烤烟 类胡萝卜素 中性致香物质 

分 类 号：S572[农业科学—烟草工业]