烤烟烘烤过程中氨基酸含量变化对主要含氮化合物的影响  

Effect of amino acid content on main nitrogen-containing compounds of flue-cured tobacco in the process of curing

作　　者：谢良文[1] 路晓崇[2] 裴晓东 蒋博文[2] 李生栋 魏硕[2] 李帆 

机构地区：[1]四川省烟草公司,四川成都610041 [2]河南农业大学烟草学院,河南郑州450002 [3]湖南省烟草公司长沙市公司,湖南长沙410300

出　　处：《湖南农业大学学报（自然科学版）》2016年第2期152-156,共5页Journal of Hunan Agricultural University(Natural Sciences)

基　　金：湖南省烟草公司长沙市公司项目(2013006)

摘　　要：为了解烘烤过程中氨基酸含量变化对主要含氮化合物形成的影响,采用因子分析法与灰色关联分析法对烟叶氨基酸与蛋白质、总氮、总植物碱、烟气中的NH3、HCN含量变化的关系进行研究。结果表明:氨基酸含量在变黄中期到定色中期变化幅度较大,含量较高的有脯氨酸、丙氨酸、精氨酸、蛋氨酸4种氨基酸;根据烘烤过程中含量的变化,可以将16种氨基酸分为4类;烤烟蛋白质、总植物碱的波动幅度较大,HCN和氨在变黄后期到定色中期变化幅度较大,总氮和硝酸根的含量变化幅度相对较小;甘氨酸与总氮、蛋白质、总植物碱、硝酸根、氨、HCN均有较高的关联度(0.443 7、0.442 6、0.408 7、0.398 1、0.345 6、0.364 7),苏氨酸与烟气中氨含量的灰色关联度最大,关联度为0.419 4,缬氨酸与烟叶中总氮、蛋白质、硝酸根以及烟气中HCN的含量有较高的关联度(0.411 4、0.456 4、0.423 9、0.402 3),蛋氨酸与烟气中HCN的关联度较高(0.450 6)。To study the effect of the amino acid content on formation of nitrogen-containing compound in flue-cured tobacco during curing process, factor analysis and grey correlation analysis were used to investigate the relationship between amino acid content in tobacco leaf and contents of protein, total nitrogen, total alkaloids, NH3, HCN in cigarette gas during curing process. Results showed that the content of amino acid had a more substantial change in yellowing mid-stage to color-settings mid-term, and Pro, Ala, Arg and Met had a higher content. The 16 amino acids were divided into 4 categories according to the change of their content during curing process. Protein and total alkaloid fluctuated largely in content, contents of HCN and NH3 had a large variation in late yellowing stage（42-48 ℃）, and the changes of the contents of total nitrogen and nitrate were relatively small. Gly had a high correlation with nitrogen-containing compounds（the correlation coefficient were 0.443 7, 0.442 6, 0.408 7, 0.398 1, 0.345 6, 0.364 7）. Thr had the highest grey correlation with NH3 content in the cigarette smoking stream, which was 0.419 4. The relationships between Glu, Lys, Tyr and 6 nitrogen-containing compounds showed small differences. Val had a high correlation with the contents of total nitrogen, protein, nitrate and HCN in smoking stream, the correlation coefficients were 0.411 4, 0.456 4, 0.423 9, 0.402 3, respectively. Met had a high correlation with HCN content in smoking stream, with correlation coefficient 0.450 6.

关 键 词：烤烟 烘烤 氨基酸 含氮化合物 因子分析 灰色关联度分析 

分 类 号：S572.01[农业科学—烟草工业]