陈化对烟叶常规化学成分、中性致香物质含量和评吸质量的影响  

Effects of aging on conventional chemical content,change of neutral aroma component content and sensory quality of tobacco leaves

作　　者：杨宗灿 王鹏飞 许衡 薛刚[2] 申洪涛 王小东[3] 刘凌 王建安[2] 李龙飞 刘向真 

机构地区：[1]河南中烟工业有限责任公司技术中心,河南郑州450000 [2]河南农业大学,河南郑州450002 [3]河南科技大学,河南洛阳471023

出　　处：《河南农业大学学报》2017年第5期615-619,625,共6页Journal of Henan Agricultural University

基　　金：河南中烟工业有限责任公司科技项目(ZW2015006)

摘　　要：对陈化过程中烟叶化学成分、中性致香物质含量和评吸质量进行研究,结果表明,随着陈化时间的增加,烟叶总糖、还原糖含量均增加,其中总糖含量增加最多;总氮、烟碱、淀粉和蛋白质含量均减少;烟叶中性致香物质总量、棕色化产物类物质和新植二烯含量呈现升高—下降—升高—下降的趋势,但棕色化反应产物陈化后期又大幅上升,类胡萝卜素类物质和苯丙氨酸类物质含量持续升高,茄酮类物质含量呈现下降—升高—下降的趋势;陈化后烟叶感官质量得到明显改善,其香吃味品质整体得到提升,18个月时感官质量达到最佳。Researches were done on change of the content of chemical substances in tobacco leaves and neutral aroma constituents during aging time and smoking assessment. The results showed that with the increase of aging time,the total sugar and reducing sugar content of tobacco increased. Among them,the increase of total sugar content was most obvious. The content of total nitrogen,nicotine,starch and protein decreased. The contents of neutral aroma constituents,browning products and new phytadiene were in the trend of rising first,then falling,and rising again. But the browning products increased considerably in the late stage. The content of carotenoid family and phenylalanine increased continuously. The content of ketone fell first,then rose,and fell again. The sensory quality of tobacco leaves was obviously improved after aging,and its aroma,eating and taste quality were improved as a whole.The sensory quality was the best at 18 months.

关 键 词：陈化 化学成分 中性致香物质 评吸 

分 类 号：S572[农业科学—烟草工业]