不同品种烤烟烘烤前后非挥发性有机酸含量的研究  

Content of Non-volatile Organic Acids of Different Varieties of Tobacco before and after Flue-curing

作　　者：管维[1,2] 杨虹琦[1] 尹光庭[1] 费明亮[1] 陈颐[1] 白柯[1] 刘学勇[1] 崔晓[3] 

机构地区：[1]湖南农业大学烟草科学与健康重点实验室,长沙410128 [2]衡阳市南岳区质量技术监督局,湖南南岳421900 [3]湖南农业大学生物科学技术学院,长沙410128

出　　处：《作物研究》2012年第2期148-152,共5页Crop Research

摘　　要：为探明不同产区主栽烤烟品种烘烤前后主要非挥发性有机酸含量的差异及其对烤烟香气风格的影响,以云南省主栽的3个品种云烟85、K326、红花大金元与福建省主栽的两个品种云烟87、翠碧1号的C3F等级烤烟叶为材料,进行了多元有机酸、高级脂肪酸烘烤前后含量变化的分析比较。结果表明:不同品种间棕榈酸、硬脂酸两种高级脂肪酸含量烘烤前后均无显著性差异,亚油酸、油酸含量烘烤后出现显著性差异,而草酸、苹果酸、柠檬酸3种主要有机酸含量存在极显著差异;云烟87的多元酸含量上升而高级脂肪酸含量降低,红花大金元的多元酸与高级脂肪酸含量均有所降低。对产区因素分析得出,云南产区烟叶烘烤前后非挥发性多元有机酸含量普遍高于福建产区,呈现出极显著差异,而高级脂肪酸略低于福建产区,表现出明显的产区差异。In order to explore the major differences in the content of the main non-volatile organic acid before and after curing and their effects on flue-cured aroma style,the analysis comparison on the multivariate organic acids and senior fatty acids content of changes before and after baking was taken with the main materials of 3 species in Yunnan called K326,Y85 and Hong-hua-da-jin-yuan and 2 species in Fujian called Y87 and Cuibi1.The results showed that the content of palmitic acid and stearic acid in different varieties had no remarkable difference,however,the content of linoleic acid and oleic acid of different varieties were different before and after baking,and the 3 main organic acids： oxalic acid,malic acid and citric acid existed extreme difference.The content of multivariate acid of Y87 rose while the stearic acid reduced,and both of them in Hong-hua-da-jin-yuan reduced in some degree.Through the analysis of the region factor,we came to a conclusion that the content of non-volatile multivariate of organic species produced in Yunnan before curing was generally higher than that in Fujian,while senior fatty acid aspect was slightly lower than that of Fujian,which presented obvious regional differences.

关 键 词：烤烟 烘烤 非挥发性有机酸 多元有机酸 高级脂肪酸 

分 类 号：S572.01[农业科学—烟草工业]