云南省烤烟多酚含量变化及其对感官评吸质量的影响  

Effects of Polyphenol Content Change in Flue-Cured Tobacco on Smoking Quality in Yunnan

作　　者：柳立[1] 邓小华[1] 周冀衡[1] 樊在斗[2] 刘晓颖[1] 

机构地区：[1]湖南农业大学烟草研究院,湖南长沙410128 [2]大理州烟草公司,云南大理615000

出　　处：《湖南农业科学（下半月）》2014年第11期12-14,18,共4页

基　　金：中国烟草总公司云南省公司资助项目(2010YN25)

摘　　要：以云南省主栽烤烟品种红花大金元、K326、云烟87、云烟85和NC297的C3F等级烟叶为材料,采用液相色谱法测定106个烤烟样品中的绿原酸和芸香苷含量,并对不同品种、烟田类型和海拔高度的烤烟绿原酸和芸香苷含量进行了比较分析。结果表明,云南红大品种烤烟绿原酸含量平均为8.288 mg/g,芸香苷含量平均为10.056 mg/g;红大品种的绿原酸含量高于其他品种,但差异不显著,芸香苷含量显著高于其他品种;不同烟田类型、不同海拔、不同生态区域的红大烤烟绿原酸和芸香苷含量差异不显著;灰色关联分析表明绿原酸主要影响吃味,芸香苷主要影响香气。The contents of chlorogenic acid and rutin in C3 F leaves of flue-cured tobacco from Hongda, K326, Yunyan87, Yunyan85 and NC297 in Yunnan were quantitatively determined with liquid chromatography to study the regional characteristics of polyphenolic compounds and their influences on smoking quality. Results showed that the contents of chlorogenic acid in Hongda was 8.288 mg/g averagely, and the rutin was 10.056 mg/g averagely.The contents of chlorogenic acid in Hongda were not significantly higher than that in other varieties, while the contents of rutin in Hongda were significantly higher than other varieties＇. The differences of chlorogenic acid and rutin contents in Hongda were not significant in different plant soils, altitudes and areas. Besides, the grey correlation analysis indicated that the chlorogenic acid main influenced the smoking quality index of taste and the rutin was related with the smoking quality index of aroma.

关 键 词：烤烟 绿原酸 芸香苷 感官评吸质量 灰色关联分析 云南 

分 类 号：S572[农业科学—烟草工业]