滁菊中黄酮和酚酸的鉴定及其对卷烟感官质量的影响  

Identification of the Flavonoids and Phenolic Acids in Dendranthema morifolium(Ramat) Tzvel.cv.Chuju and Their Effect on Sensory Quality of Cigarette

作　　者：张李明[1] 王程辉[1] 徐志强[1] 

机构地区：[1]安徽中烟工业有限责任公司技术中心,安徽合肥230088

出　　处：《安徽农业科学》2012年第23期11820-11822,共3页Journal of Anhui Agricultural Sciences

摘　　要：[目的]研究滁菊提取物对卷烟感官质量的影响,探寻滁菊开发利用的新途径。[方法]采用LC-MS方法对滁菊中的黄酮和酚酸进行了分离鉴定,并对滁菊提取物对卷烟感官质量的影响进行了研究。[结果]滁菊中的黄酮类物质主要是芹黄素、木犀草素、香叶木素、槲皮素及它们的糖苷,酚酸类物质主要是绿原酸、咖啡酸和咖啡酰奎宁酸。总多酚中,酚酸含量超过60%。滁菊提取物在卷烟中添加量0.4～0.6 g/kg时可显著改善余味,降低刺激性,增加香气量,是较为理想的卷烟香味前体物。[结论]该研究为滁菊的开发利用提供了新平台。[Objective]To study the impact of Dendranthema morifolium（Ramat） Tzvel.cv.Chuju extracts on the sensory quality of cigarettes and explore its new path of development and utilization.[Method]The flavonoids and phenolic acids in Dendranthema morifolium（Ramat） Tzvel.cv.Chuju were isolated and identified with LC-MS method,and their impact on the sensory quality of cigarette was studied.[Result]The major flavonoids included apigenin,luteolin,diosmetin,quercetin and their glycosides.The main phenolic acids included chlorogenic acid,caffeic acid and caffeoylquinic acid.In total polyphenols,phenolic acid content was more than 60%.The addition of 0.4-0.6 g/kg Chuju extracts in the cigarette can significantly improve the taste,reduce irritation and increase the concentration of aroma,thus the extracts were the ideal precursors in cigarette flavor.[Conclusion]The study provided a new platform for the development and utilization of Dendranthema morifolium（Ramat） Tzvel.cv.Chuju.

关 键 词：滁菊 黄酮 酚酸 

分 类 号：S682.11[农业科学—观赏园艺]