烘烤过程中烤烟类胡萝卜素类及多酚的变化  

Dynamic Variation of Carotenoids and Polyphenols During Flue Curing

作　　者：刘晓迪[1] 景延秋[1] 宫长荣[1] 

机构地区：[1]河南农业大学烟草学院,郑州市文化路95号450002

出　　处：《烟草科技》2013年第12期41-44,共4页Tobacco Science & Technology

基　　金：国家烟草专卖局资助项目"密集烘烤工艺优化研发"(3300806156)

摘　　要：为探究烘烤过程中烤烟中类胡萝卜素类和多酚类的变化,为增加河南烤烟香气前体物含量提供理论依据,选用河南典型烤烟品种中烟100和秦烟96,利用高效液相色谱法(HPLC)测定了烟叶类胡萝卜素类和多酚类的含量。结果表明:①不同品种烤烟的类胡萝卜素类在变黄前期均大量降解,后期趋于稳定;鲜烟叶中以秦烟96的类胡萝卜素类含量较高,在烤后秦烟96和中烟100中的含量接近。②在烘烤过程中,两种烤烟的多酚含量总体呈现上升趋势;中烟100的多酚含量在整个烘烤过程中均高于秦烟96,前者在烘烤过程中呈现不规则变化,后者则缓慢持续增加。③开烤到38℃前是类胡萝卜素类降解的关键时期;④基因型是影响烤烟中多酚类含量的重要因素。To investigate the dynamic variation of carotenoids and ployphenols in flue-cured tobacco during curing and provide a theoretic basis for increasing the contents of aromatic precursors in Henan flue-cured tobacco, the contents of carotenoids and ployphenols in leaves of typical Henan flue-cured tobacco cultivars, Zhongyan 100 and Qinyan 96, were determined with high performance liquid chromatograph （HPLC）. The results showed that： 1） The carotenoids in both cultivars degraded sharply at early yellowing stage and became stable at late yellowing stage. The carotenoids content was similar in cured leaves of both cultivars, though it was higher in green leaves of Qinyan 96. 2） During curing, the polyphenols content in leaves of the two cultivars tended to increasing generally, however it was always higher in Zhongyan 100 than in Qinyan 96. 3） From the beginning of curing to the stage of 38℃ was the key period of carotenoids degradation. 4） Genotype was an important factor affecting the content of polyphenols in flue-cured tobacco.

关 键 词：烤烟 烘烤过程 类胡萝卜素 多酚 

分 类 号：TS441[农业科学—烟草工业]