不同海拔烤烟游离氨基酸含量变化及其与感官质量关系  

Free Amino Acid Content of Flue-cured Tobacco and Its Relationship with Sensory Evaluation at Different Altitudes

作　　者：孙晓伟[1] 赵铭钦[1] 翟欣 黄化刚 

机构地区：[1]河南农业大学烟草学院,河南郑州450002 [2]贵州省烟草公司毕节市公司,贵州毕节551700

出　　处：《西南农业学报》2014年第5期1912-1918,共7页Southwest China Journal of Agricultural Sciences

基　　金：中国烟草总公司贵州省公司科学研究与技术开发项目(GY2010003)

摘　　要：为探究不同海拔烤烟游离氨基酸含量变化及其与香吃味的关系,选取毕节不同海拔初烤烟叶进行测定与感官评吸。结果表明,1随着海拔高度的增加,烤烟中游离氨基酸总量以及各项游离氨基酸含量均呈现出降低趋势;不同海拔,烤烟游离氨基酸均以脯氨酸含量最高,甲硫氨酸变异系数最大。精氨酸和谷氨酸含量在3个海拔下均存在显著性差异。2不同海拔烟样感官评吸总分表现为高海拔>低海拔>中海拔,尤其在香气质方面,高海拔烟样优于中低海拔。且3个海拔条件下,烤烟香气质与余味得分均存在显著性差异。3高海拔烤烟游离氨基酸与感官评吸指标之间相关性最高,很多游离氨基酸与感官各项指标达到显著相关性,中海拔次之,低海拔最低。中低海拔感官指标所受游离氨基酸影响较大的种类较为相近,而高海拔与中低海拔则有较大区别。海拔不同影响氨基酸含量并最终影响烟叶的感官质量。Bijie flue-tobacco leaves were selected as the experimental materials to explore the free amino acids content of flue-cured tobacco and its relationship with the sensory evaluation at different altitudes.The results showed that （i） The content of total free amino acids as well as all kinds of free amino acids in flue-cured tobacco presented a decreasing trend as the altitude increased.At different altitudes,the free amino acid of the highest level was proline,and the free amino acid of maximum variation coefficient was methionine.At the same time,arginine and glutamic acid contents had significant diffencnces among three elevations.（ii）The sensory evaluation score of tobacco samples at different altitudes was in order of high altitude ＞ mid-elevation ＞ low altitude.Especially in aroma quality,the score of high altitude was better than that of mid-elevation and low altitude.Score of smoking aroma quality and aftertaste had significant differences among three elevations.（iii） At high altitude,a lot of free amino acids and sensory indicators reached significant correlation.The correlation of free amino acid contents and sensory evaluations was most close at high altitude,followed at mid-altitude and low altitude minimum.The sensory indicators of mid-elevation and low altitude which suffered greater impact of the kind of free amino acids were more similar,but there were large differences between mid-low altitude and high altitude.It was concluded that the amino acid content and the sensory quality of tobacco were affected by different altitudes.

关 键 词：海拔 烤烟 游离氨基酸 关联度 感官评吸 

分 类 号：S572.0[农业科学—烟草工业]