浓香型烤烟中性致香成分及多酚含量与香气质量的关系研究  

Relationships between neutral aroma constituents, polyphenol contents and aroma quality of flue-cured tobacco of strong flavor type

作　　者：姜慧娟[1] 赵铭钦[1] 任伟 张骏 刘鹏飞[1] 王唯唯[1] 

机构地区：[1]河南农业大学烟草学院,郑州450002 [2]上海烟草(集团)公司,上海200082

出　　处：《中国烟草学报》2014年第5期25-30,共6页Acta Tabacaria Sinica

基　　金：浓香型特色优质烟叶开发重大专项(110201101001(TS-01))

摘　　要：以国内浓香型主产烟区的284份烤烟C3F为材料,采用偏相关分析、通径分析及逐步回归的分析方法,研究了浓香型烤烟中性致香成分及多酚含量与香气质量的关系。结果表明中性致香物质和多酚类物质各指标对香气量、香气质的直接影响均不同。(1)香气质受6-甲基-5-庚烯-2-酮和绿原酸的直接正面影响最大,而受茄酮的直接负面影响最大,同时莨菪亭对其也有负面影响;(2)香气量受2-乙酰基吡咯和绿原酸的直接正面影响最大,而受苯乙醇的直接负面影响最大;(3)苯乙醛、糠醛、新植二烯、二氢猕猴桃内酯、巨豆三烯酮1、绿原酸、芸香苷对香气质和香气量均有直接正面影响,而茄酮和藏花醛对香气质和香气量均有直接负面影响。Relationship between neutral aroma constituents, polyphenol content and quality of aroma was investigated by analytical methods of partial correlation analysis, path analysis and stepwise regression with 284 samples of C3F leaf tobacco as testing material. Results showed that （1） The quality of aroma was directly positively influenced by 6-methyl-5-heptene-2-ketone and chlorogenic acid and directly negatively influenced by solanone to the largest extent respectively. Scopoletin also showed negative impact on its quality;（2） The concentration of aroma was directly positively influenced by 2-acetyl pyrrole and chlorogenic acid and directly negatively influenced by phenethyl alcohol to the largest extent respectively.（3） The quality and concentration of aroma were directly positively influenced by hyacinthin, furfural, neophytadiene, dihydroactinidiolide, Megastigmatrienone, chlorogenic acid, rutin, were directly negatively influenced by solanone and safranal.

关 键 词：浓香型烤烟 中性致香成分 多酚 香气质 香气量 通径分析 

分 类 号：S572[农业科学—烟草工业]