不同陈化条件对烤烟主流烟气中有害成分及感官质量的影响  

Effects of Aging Conditions on Deliveries of Harmful Components in Mainstream Smoke and Sensory Quality of Flue-cured Tobacco

作　　者：向金友[1] 程玉渊 陈建中 王林[4] 岳华峰 杨欣[6] 杨懿德 杨洋[1] 刘典三 高方圆 景延秋[8] 雷强 宁尚辉 XIANG Jin-you;CHENG Yu-yuan;CHEN Jian-zhong;WANG Lin;YUE Hua-feng;YANG Xin;YANG Yi-de;YANG Yang;LIU Dian-san;GAO Fang-yuan;JING Yan-qiu;LEI Qiang;NING Shang-hui(Yibin Branch,Sichuan Tobacco Company,Sichuan Yibin 644002,China;Nanyang Branch,Henan Tobacco Company,Henan Nanyang 473000,China;Nanyang Cigarette Factory of Henan China Tobacco Industry Co.,Ltd.,Henan Nanyang 473000,China;Technical Center of Hubei China Tobacco Industry Co.,Ltd.,Hubei Wuhan 430051,China;Guangshui Cigarette Factory of Hubei China Tobacco Industry Co.,Ltd.,Hubei Guangshui 432700,China;China Tobacco Guangdong Industry Co.,Ltd.,Guangdong Guangzhou 510310,China;Ganzhou Branch,Jiangxi Tobacco Company,Jiangxi Ganzhou341000,China;College of Tobacco Science,Henan Agricultural University,Henan Zhengzhou 450002,China;Sichuan Branch,China National Tobacco Corporation,Sichuan Chengdu 610041,China;Changde Branch,Hunan Tobacco Company,Hunan Changde 415000,China)

机构地区：[1]四川省烟草公司宜宾市公司,四川宜宾644002 [2]河南省烟草公司南阳市公司,河南南阳473000 [3]河南中烟工业有限责任公司南阳卷烟厂,河南南阳473000 [4]湖北中烟工业有限责任公司技术中心,湖北武汉430051 [5]湖北中烟工业有限责任公司广水卷烟厂,湖北广水432700 [6]广东中烟工业有限责任公司,广东广州510310 [7]江西省赣州市信丰烟草公司,江西赣州341000 [8]河南农业大学烟草学院,河南郑州450002 [9]中国烟草总公司四川省公司,四川成都610041 [10]湖南省烟草公司常德市公司,湖南常德415000

出　　处：《西南农业学报》2020年第5期973-979,共7页Southwest China Journal of Agricultural Sciences

基　　金：四川省烟草公司宜宾市公司科技攻关项目(201851150024089);中国烟草总公司江西省公司项目(201601008);中国烟草总公司四川省烟草公司项目(2019410102000453);湖南省烟草公司常德市公司技术开发研究项目(2018430700240157);南阳市公司重大专项(2018411301240127);湖北中烟工业有限责任公司项目(2018420000340277);广东中烟工业有限责任公司项目(2019440000340016)。

摘　　要：【目的】为研究不同陈化条件下烤烟主流烟气中有害成分的变化及与感官质量的关系。【方法】收集五大烟区214份样品,测定了不同陈化时期烤烟主流烟气危害成分,并对感官质量进行评价。【结果】烤烟主流烟气中焦油、烟碱、HCN、NNK的释放量逐渐减少,而CO、巴豆醛含量逐渐增加,B[a]P、苯酚、NH3呈先增加后减少的变化趋势,且套袋陈化可降低烟碱与NNK的释放量;陈化过程中不同的感官质量指标与主流烟气中有害成分释放有不同程度的相关关系,其中灰色对CO有较大的影响,HCN主要影响因素是烟气浓度和灰色,对NNK主要影响因素是刺激性,对氨主要影响因素是香气量和烟气浓度,对B[a]P主要影响因素是余味,对苯酚主要影响因素是烟气浓度,对巴豆醛主要影响因素是杂气,对烟碱主要影响因素是劲头和刺激性,对焦油主要影响因素是香气质,且在陈化的中后期烟气感官质量大幅度改善,套袋与不套袋处理的感官质量变化趋势相近。【结论】陈化过程中可通过感官质量的评价,间接对烤烟的危害性进行评估。【Objective】The present paper aimed to study the changes of harmful components in flue-cured tobacco mainstream smoke under different aging conditions and their relationship with sensory quality.【Method】214 samples from five tobacco areas were collected to determine the harmful components of flue-cured tobacco mainstream smoke in different aging periods,and the sensory quality was evaluated.【Result】The results showed that the release of tar,nicotine,HCN and NNK in mainstream flue-cured tobacco smoke decreased gradually,while the content of CO and crotonaldehyde increased gradually,while the content of B[a]P,phenol and NH 3 increased first and then decreased,and bagging aging could reduce the release of nicotine and NNK.Different sensory quality indexes during aging had different degrees of correlation with the release of harmful components in mainstream flue-cured tobacco smoke.Grey has a greater impact on CO,HCN was mainly affected by smoke concentration and grey,NNK was mainly affected by stimulation,ammonia was mainly affected by aroma and smoke concentration,B[a]P was the main influence factor of aftertaste,phenol was the main influence factor of smoke concentration,crotonaldehyde was the main influence factor of miscellaneous gas,and nicotine was the main influence factor of strength and stimulation.The main factor affecting tar quality was aroma,and the sensory quality of smoke has been greatly improved in the middle and late aging period.The change trend of sensory quality of bagging and non-bagging treatment is similar.【Conclusion】The harmfulness of flue-cured tobacco can be indirectly evaluated by sensory quality evaluation during aging.

关 键 词：陈化条件 主流烟气 有害成分 感官质量 通径分析 

分 类 号：S572[农业科学—烟草工业]