烤烟自然醇化过程美拉德反应产物变化及与感官质量的关系  

Study on Changes of Maillard Reaction Compounds during Natural Aging of Flue-cured Tobacco and Their Impact on Smoking Quality

作　　者：王玉华[1] 褚建忠 徐丙升 刘宏[1] 杜传印[1] 王术科[1] 刘田军[1] 信培林 邱军[4] 

机构地区：[1]山东潍坊烟草有限公司,山东潍坊261205 [2]河北中烟工业有限责任公司,石家庄050051 [3]山东烟叶复烤有限公司临沂办事处,山东临沂276016 [4]中国农业科学院烟草研究所,农业部烟草质量安全风险评估实验室(青岛),青岛266101

出　　处：《中国烟草科学》2015年第4期85-90,共6页Chinese Tobacco Science

基　　金：山东潍坊烟草有限公司项目“烟叶质量风格特色研究”(200904-7)

摘　　要：为探究醇化过程中美拉德反应产物含量的变化,合理指导烤烟醇化,利用气质联用仪对诸城地区烤烟醇化烟叶进行美拉德反应产物检测.试验结果表明,上部叶美拉德反应产物含量在醇化前18 个月期间逐步提高,18 个月时达到最大值50.13 μg/g,18 个月之后趋于稳定;中部叶美拉德反应产物含量在醇化前30 个月期间缓慢增加,30-36 个月期间显著提升,醇化36 个月时达到最大值52.44 μg/g.醇化过程中3-羟基-2-丁酮、戊醇、2-正戊基呋喃等含量是上升的,其他物质含量变化不显著.上部叶美拉德反应产物总量与香气质、余味、杂气和刺激性、总分指标呈显著或极显著正相关关系;吲哚、2-甲基四氢呋喃-3-酮、壬醛、氧化沉香醇-1、糠醇等物质对感官质量有显著或极显著正向作用;2,6-壬二烯醛、2-正戊基呋喃对感官质量有显著或极显著负向作用;中部叶美拉德反应产物总量与香气量极显著正相关,与杂气和刺激性指标显著正相关;吲哚、糠醛、2-乙酰基呋喃等对感官质量有显著或极显著正向作用.因此,烟叶经过-定时间的醇化可以提高美拉德反应产物总量,并有利于烟叶感官质量的提升.In order to explore the changes of Maillard reaction compounds during natural aging of flue-cured tobacco, GC-MS was used to determine content of Maillard reaction compounds in tobacco leaves from Zhucheng. The results were as follows: content of Maillard reaction compounds in upper leaves increased gradually in the first 18 months, and reached the highest value in the 18 th month. The content then kept stable after that. The content of Maillard reaction compounds in middle leaves increased slowly in the first 30 months, and significantly increased to 52.44 μg/g from the 30 th to 36 th months. Contents of 3-hydroxy-2-butanone, amyl alcohol, 2-pentyl furan, etc. increased during aging. Content of other chemical components had no significant change. Maillard reaction compounds were significantly correlated to aroma quality, aftertaste, mixed gas, irritation and total score in upper leaves, and indole, 2-methyltetrahydrofuran-3-ketone, nonanal, linalool oxide-1, furfuryl alcohol and other substances had a significant positive effect on smoking quality. On the other hand, 2,6-nonadienal and 2- pentyl furan had significant adverse effects on smoking quality in upper leaves. The simple correlation between Maillard reaction compounds and aroma concentration were significant at the level of 0.01 in middle leaves. In addition, aftertaste, mixed gas, irritation and total score were significantly affected by Millard reaction compounds. Indole, furfural, 2-acetylfuran, etc. had significant positive effects on smoking quality in middle leaves. In conclusion, aging can increase the content of Maillard reaction compounds and improve smoking quality of tobacco leaves.

关 键 词：烤烟 自然醇化 美拉德反应产物 感官质量 相关性 

分 类 号：TS411[农业科学—烟草工业]