福建南平复烤片烟自然醇化过程中化学成分及感官质量变化分析  

Analysis on the changes of chemical components and sensory quality ofFujian Nanping redried tobacco strips during natural aging

作　　者：范宇鑫 王丽君 白峰 徐辰生[3] 段卫东 申洪涛 王艳芳[1] 刘领[1] FAN Yuxin;WANG Lijun;BAI Feng;XU Chensheng;DUAN Weidong;SHEN Hongtao;WANG Yanfang;LIU Ling(College of Agriculture,Henan University of Science and Technology,Luoyang 471023,Henan;China Tobacco Henan Industrial Limited Company,Zhengzhou 450000,Henan;Nanping Branch of Fujian Provincial Tobacco Company,Nanping 353000,Fujian)

机构地区：[1]河南科技大学农学院,河南洛阳471023 [2]河南中烟工业有限责任公司,河南郑州450000 [3]福建省烟草公司南平市公司,福建南平353000

出　　处：《浙江农业科学》2024年第1期190-196,共7页Journal of Zhejiang Agricultural Sciences

基　　金：国家自然科学基金(31700367);河南省重点研发与推广专项(科技攻关)(212102110286);河南中烟工业有限责任公司科技项目(2020410001340006);福建省烟草公司南平市公司科技项目(2021350700240070)。

摘　　要：为了探究福建南平复烤片烟的自然醇化规律及最佳醇化周期,将南平K326品种B2F和C3F等级复烤片烟存贮于河南新郑醇化库进行自然醇化,分析醇化片烟的化学成分及感官质量的变化。结果表明,随着醇化时间的延长,2个等级片烟中总氮、总植物碱、总糖、还原糖、游离氨基酸总量和pH值均呈下降趋势,多酚总量呈增加趋势。与醇化9个月相比,醇化30个月时B2F和C3F等级片烟的游离氨基酸总量分别下降7.01%和13.79%;多酚总量分别增加25.50%和13.79%。B2F和C3F等级片烟分别在醇化18和15个月时感官质量总分最高,此时可对醇化片烟进行加工,可以保质减耗。相关分析表明,感官质量总分与总植物碱含量呈显著负相关,与游离氨基酸总量分别呈极显著负相关;香气品质与余味均与莨菪亭、芸香苷含量呈显著负相关和极显著负相关;香气量与莨菪亭、芸香苷含量呈显著正相关和极显著正相关。In order to explore the natural aging law and the optimum aging period of Fujian Nanping redried tobacco strips,the redried tobacco strips(variety K326)from Nanping of Fujian Province were stored in Xinzheng warehouse,Henan Province for natural aging,and the changes of chemical components and sensory quality of tobacco strips were analyzed during natural aging.The results showed that the contents of total nitrogen,total alkaloids,total sugar,reducing sugar,the total content of free amino acids and pH value in tobacco strips all decreased and the total content of polyphenols increased with the aging time.Compared with at the 9 months of aging,the total content of free amino acids of B 2F and C 3F tobacco strips aged at the 30 months decreased by 7.01%and 13.79%,respectively,the total content of polyphenols of B 2F and C 3F tobacco strips aged at the 30 months increased by 25.50%and 13.79%,respectively.The highest sensory quality scores of B 2F and C 3F tobacco strips were at 18 months and 15 months of aging respectively.At this time,the aged tobacco strips can be processed,which can ensure the quality and reduce the tobacco strips loss.The correlation analysis showed that the total score of sensory quality was significantly negative correlated with total contents of alkaloids and free amino acids.The aroma quality and aftertaste were all significantly negative correlated with the contents of scopoletin and rutin.The aroma quantity was significantly positive correlation with the contents of scopoletin and rutin.

关 键 词：片烟 自然醇化 化学成分 致香物质 感官质量 

分 类 号：S571[农业科学—作物学]