糖类物质对烟草香气品质的影响研究进展  

Research Progress on the Influence of Carbohydrates on Tobacco Aroma Quality

作　　者：王林[1] 周平 贺佩 闫铁军[1] 周红审[1] 庞哲[1] 庞雪莉[2] WANG Lin;ZHOU Ping;HE Pei;YAN Tiejun;ZHOU Hongshen;PANG Zhe;PANG Xueli(China Tobacco Hubei Industrial Co.,Ltd.,Wuhan 430040,China;Tobacco Research Institute of CAAS,Qingdao 266101,China;Graduate School of CAAS,Beijing 100081,China)

机构地区：[1]湖北中烟工业有限责任公司,武汉430040 [2]中国农业科学院烟草研究所,青岛266101 [3]中国农业科学院研究生院,北京100081

出　　处：《中国烟草科学》2021年第6期92-98,共7页Chinese Tobacco Science

基　　金：湖北中烟工业有限责任公司科技项目(2018420000340278);中国烟草总公司山东省公司科技项目(201911);中央级公益性科研院所基本科研业务费项目(1610232021005)。

摘　　要：糖类物质是烟草中含量和种类最为丰富的香气前体物质,以糖(单糖、低聚糖、多糖)和糖的衍生物(糖苷、糖酯、Amadori化合物)等不同形式存在,可通过美拉德反应、裂解反应、焦糖化反应、直接迁移至烟气等多种途径在烟草香气品质形成中发挥作用。本文结合国内外最新研究进展,系统梳理了烟草中糖类香气前体物质的存在形式、归纳了糖类物质影响烟草香气品质的作用途径、阐述了不同糖类物质形态在香气品质形成中的具体作用,以期为基于糖类物质基础的烟草香气品质的定向改良调控提供参考指导。Carbohydrates are the most abundant aroma precursors in tobacco,mainly existing in the forms of monosaccharides,oligosaccharides,polysaccharides,and carbohydrate derivatives such as glycosides,sugar esters,and Amadori compounds.These carbohydrate compounds could play a key role in the formation of tobacco aroma via Maillard reaction,sugar cracking reaction,caramelization reaction,direct migration into smoke,and many other ways.We reviewed the existing forms of sugar aroma precursor substances in tobacco,summarized the ways in which those sugar aroma precursors affect tobacco aroma quality,and discussed the specific roles of different sugar forms in the formation of aroma quality.The paper would provide information for the improvement of the aroma quality of tobacco products based on application of carbohydrates.

关 键 词：烟草 香气品质 糖类物质 前体物质 

分 类 号：TS411[农业科学—烟草工业]