清香型产区烤烟游离氨基酸与感官质量的关联分析  

Correlation between free amino acids and sensory quality for flue-cured tobacco of fresh flavor type tobacco-planting areas

作　　者：周芸[1] 过伟民[2] 李小兰[1] 周晓[1] 王学杰[1] 郭建华[2] 韩加所 张仕祥[2] 戴华鑫[2] 牟文君[2] ZHOU Yun;GUO Weimin;LI Xiaolan;ZHOU Xiao;WANG Xuejie;GUO Jianhua;HAN Jiasuo;ZHANG Shixiang;DAI Huaxin;MU Wenjun(China Tobacco Guangxi Industrial Co.,Ltd.,Nanning 530000,China;Zhengzhou Tobacco Research Institute of CNTC,Zhengzhou 450001,China;Qujing Branch of Yunnan Provincial Tobacco Company,Qujing 655000,Yunnan,China)

机构地区：[1]广西中烟工业有限责任公司,南宁市北湖南路28号530000 [2]中国烟草总公司郑州烟草研究院 [3]云南省烟草公司曲靖市公司

出　　处：《烟草科技》2018年第11期28-35,共8页Tobacco Science & Technology

基　　金：中国烟草总公司科技重点项目"蛋白质和游离氨基酸在烟叶质量评价中的应用及主要影响因素研究"(122014AA0610);广西中烟工业有限责任公司科技项目"蛋白质和游离氨基酸等化学组分与烟叶香气品质;吸味特征的关系研究及应用"(D2016008)

摘　　要：为明确烤烟游离氨基酸与感官质量的关系,连续两年采集制备了我国闽西、滇东、川西南3个清香型典型产地中部和上部不同质量特征的烟叶样品,分产地、年份、部位系统分析了游离氨基酸含量(质量分数)及构成指标与感官质量指标的相关性。结果表明:(1)清香型产区烟叶中的芳香族氨基酸、碱性氨基酸、酰胺类氨基酸、酸性氨基酸中的谷氨酸、脂肪族氨基酸中的丙氨酸和甘氨酸、羟基氨基酸中的丝氨酸、非蛋白氨基酸中的γ-氨基丁酸等12种游离氨基酸含量与感官质量呈稳定负相关。(2)碱性和芳香族氨基酸占游离氨基酸总量比例与感官质量呈稳定负相关,脯氨酸占游离氨基酸总量比例与感官质量表现出正相关的规律。清香型产区烟叶游离氨基酸与感官质量的关联较强。To clarify the relationship between free amino acids and sensory quality of flue-cured tobacco, middle and upper tobacco leaves of different quality characteristics were collected from three tobacco-planting areas （western Fujian, eastern Yunnan and southwestern Sichuan） in two consecutive years. Classification by growing area, production year and stalk position, and the correlations between the contents and compositions of free amino acids and sensory quality scores were analyzed. The results showed that：1） The contents of twelve free amino acids （including aromatic amino acids, alkaline amino acids, amide amino acids, Glu in acid amino acids, Ala and Gly in aliphatic amino acids, Ser in hydroxyl amino acids and γ-aminobutyric acid in non-protein amino acids） were consistently negatively correlated to the sensory quality. 2） The proportions of alkaline amino acids and aromatic amino acids in total contents of free amino acids were consistently negatively correlated to, and Pro proportion positively correlated to the sensory quality. There was a strong correlation between free amino acids and sensory quality of tobacco from fresh flavor type tobacco-planting areas, which indicated a good application prospect in the evaluation of tobacco quality.

关 键 词：烤烟 清香型 游离氨基酸 感官质量 相关性 

分 类 号：S572[农业科学—烟草工业]