烘烤过程中烤烟不同类型游离氨基酸含量变化及对卷烟氨释放量影响  

Different types of free amino acids content changes in flue-curing process and impact of cigarette ammonia emission

作　　者：宋朝鹏[1] 徐成龙[2] 宫长荣[1] 戴亚 马扩彦[2] 娄元菲[1] 樊士军[1] 

机构地区：[1]河南农业大学烟草学院,郑州450002 [2]云南省烟草公司大理州公司,云南大理671000 [3]川渝中烟工业有限责任公司,成都610066

出　　处：《东北农业大学学报》2013年第7期132-136,共5页Journal of Northeast Agricultural University

基　　金：中国烟草总公司科技重大专项项目(110200902012)

摘　　要：以烤烟红花大金元品种为试验材料,研究不同部位烟叶在烘烤过程中各类型游离氨基酸含量变化,并分析各类型游离氨基酸与卷烟氨释放量回归关系。结果表明,调制后,不同部位烟叶游离氨基酸总量均增加,但各类型游离氨基酸含量有增有减,除上部烤后烟叶非极性氨基酸和极性中性氨基酸含量减少以外,其他均增加;烘烤过程中,不同部位烟叶各类型游离氨基酸含量均达到一个最高值,但其温度点不同;除上部烟叶非极性氨基酸与酸性氨基酸呈负相关外,其他均呈正相关,且部分为显著或极显著关系;不同部位烟叶各类型游离氨基酸与卷烟氨释放量建立的回归方程均显著,对下部叶和上部叶卷烟氨释放量影响最大的是碱性氨基酸,而中部叶是酸性氨基酸。各类型游离氨基酸在烘烤过程中变化规律及对卷烟氨释放量影响的研究,为减少氨前体物,降低烟气中氨释放量的烟叶调制技术研究提供理论基础。Flue-cured tobacco Honghuadajinyuan variety as test material, was researched the changes of different parts of tobacco all types of free amino acids content during flue-curing process and analyzed regression relationship of all types of free amino acids and cigarette ammonia emission. The results showed that after flue-curing, different parts of tobacco free amino acids total content all increased, but all types of free amino acids increased or decreased, in addition to non-polar amino acids and polar neutral amino acids content decreasing in upper cured tobacco, other all increasing; different parts of tobacco all types of free amino acids content reached a maximum value during flue-curing, but it had different temperature spots; in addition to non-polar amino acids and acidic amino acids negative correlation in upper leaves, others were all positive correlations, some significant or highly significant relationship; the regression equations of different parts of tobacco all types of free amino acids and cigarette ammonia emission were all significant, and the greatest impact of lower and upper leaves cigarette ammonia emission was basic amino acids, but it was acidic amino acids in middle leaves. The research of the variation law of all types of free amino acids during flue-curing and the impact of cigarette ammonia emission, provided a theoretical basis of reducing ammonia precursors and the tobacco curing technology of reducing flue gas in ammonia emission.

关 键 词：烤烟 部位 烘烤 游离氨基酸 氨释放量 

分 类 号：S633.2[农业科学—蔬菜学]