不同香型烤烟主要美拉德反应物与感官评吸指标的相关性分析  

Correlation Analysis of Main Maillard Reaction Components and Sensory Evaluation Indices of Flue-Cured Tobacco of Different Flavor Types

作　　者：苏宇[1] 王玉平 杨虹琦[1] 杨佳玫 陈颐[1] 吴有祥 

机构地区：[1]湖南农业大学生物科学技术学院烟草科学与健康重点实验室,长沙410128 [2]贵州中烟工业有限责任公司技术中心,贵阳550009

出　　处：《中国农学通报》2016年第7期179-184,共6页Chinese Agricultural Science Bulletin

基　　金：贵州中烟工业有限责任公司资助项目"贵州中烟主要产区烟叶原料特征香味成分及安全性评价研究"(合同号12122)

摘　　要：揭示不同香型烤烟风格特色形成与美拉德反应物的关系,为研究和开发更具特色的新型卷烟配方提供理论和试验依据。采用高效液相色谱仪、连续流动化学分析仪等现代仪器分析技术,测定分析了不同产地生产的不同香型烤烟中与感官评吸指标密切相关的芸香苷、还原糖、烟碱和脯氨酸等化学成分的含量,并从美拉德反应物的角度对数据进行了相关性分析。结果表明:(1)清香型和中间香型烤烟各部位烟叶的还原糖含量均极显著高于浓香型烟叶;(2)浓香型烤烟各部位烟叶的烟碱含量均显著高于清香型和中间香型烟叶;(3)清香型和中间香型C3F和X2F烟叶的芸香苷含量及B2F烟叶脯氨酸含量均高于浓香型烟叶;(4)相关分析结果表明,清香型和中间香型烤烟的还原糖、脯氨酸和芸香苷含量增加,有利于改善烟叶的香气质、香气量、柔和度及圆润感;但烟叶烟碱含量对感官评吸质量的影响存在两面性,清香型和浓香型烟叶烟碱含量过高或过低都会对感官评吸质量产生不利影响。The study aims to reveal the relationship between the characteristic formation and Maillard reactioncomponents of flue-cured tobacco of different flavor types, and provide theoretical and experimental evidencefor investigating and developing more featured and new cigarette blend. Modern instrument analyticaltechnique like the HPLC and continuous flow chemical analyzer were used to determine and analyze thecontent of rutin, reducing sugar, nicotine and proline of tobacco leaves from various producing areas anddifferent flavor types. Analysis of the correlation was conducted in terms of Maillard reaction components.Results showed that：（1） the content of reducing sugar in each leaf position of clear flavor type and middleflavor type tobacco leaves was extremely and significantly higher than those of strong flavor type;（2） thecontent of nicotine in each leaf position of strong flavor type tobacco leaves was significantly higher than thoseof clear flavor type and middle flavor type;（3） both the content of rutin in C3 F and X2 F leaves and the content of proline in B2 F leaves of clear flavor type and middle flavor type tobacco were higher than those of strongflavor type;（4） results of correlation analysis indicated that the increasing content of reducing sugar, prolineand rutin contributed to the improvement of aroma quality, amount of aroma, degree of smooth and the sense ofmellow, while the content of nicotine of tobacco leaves had double effects on sensory evaluation quality, fortobacco leaves of clear flavor type and strong flavor type, too high or low content of nicotine would result in badinfluence on sensory evaluation.

关 键 词：烤烟 香型 美拉德反应物 感官评吸 相关分析 

分 类 号：S572[农业科学—烟草工业]