四川烤烟Amadori化合物特征及其与感官品质关联分析  

Characteristics of Amadori Compounds and Their Correlation with Sensory Quality of Flue-cured Tobacco in Sichuan

作　　者：李晓阳 靳冬梅 庞夙 庞雪莉[1] 邱军[1] 魏玉西 曹建敏[1] LI Xiaoyang;JIN Dongmei;PANG Su;PANG Xueli;QIU Jun;WEI Yuxi;CAO Jianmin(Institute of Tobacco Research of Chinese Academy of Agricultural Sciences,Qingdao 266101,China;College of Life Sciences,Qingdao University,Qingdao 266071,China;Sichuan Provincial Branch of China National Tobacco Corporation,Chengdu 610017,China)

机构地区：[1]中国农业科学院烟草研究所,山东青岛266101 [2]青岛大学生命科学学院,山东青岛266071 [3]中国烟草总公司四川省公司,四川成都610017

出　　处：《云南农业大学学报（自然科学版）》2024年第2期84-92,共9页Journal of Yunnan Agricultural University:Natural Science

基　　金：中国烟草总公司四川省公司项目(SCYC202118);中国农业科学院科技创新工程(ASTIPTRIC07)。

摘　　要：【目的】探究烤烟中Amadori化合物与烟叶品质的关系。【方法】以四川初烤烟叶为材料,采用统计学方法研究四川不同香型烤烟中Amadori化合物的含量特征及其与烟叶感官品质的关系。【结果】(1)四川烤烟Amadori化合物中1-脱氧-1-L-脯氨酸-D-果糖(Fru-Pro)含量最高,其次为1-脱氧-1-L-丙氨酸-D-果糖(Fru-Ala);大多数Amadori化合物的含量在清甜香型烤烟与蜜甜香型烤烟、醇甜香型烤烟间差异显著,但在后两者间的差异不大;清甜香型烤烟的Amadori化合物总量、Fru-Pro含量和1-脱氧-1-L-谷氨酸-D-果糖(Fru-Glu)含量极显著高于蜜甜香型和醇甜香型烤烟,葡萄糖胺、Fru-Ala、1-脱氧-1-L-缬氨酸-D-果糖(Fru-Val)、1-脱氧-1-L-亮氨酸-D-果糖+1-脱氧-1-L-异亮氨酸-D-果糖(Fru-Leu+Ile)和1-脱氧-1-L-苯丙氨酸-D-果糖(Fru-Phe)的含量显著或极显著低于蜜甜香型和醇甜香型烤烟。(2)大多数Amadori化合物的含量与前体氨基酸含量呈显著或极显著正相关,其中葡萄糖胺、Fru-Glu、1-脱氧-1-L-甘氨酸-D-果糖(Fru-Gly)和l-脱氧-1-L-色氨酸-D-果糖(Fru-Trp)的含量与全部8种前体氨基酸含量呈极显著正相关性。(3)大部分Amadori化合物与感官品质指标呈负相关,仅Fru-Pro与香气量呈极显著正相关;而Amadori化合物转化率与感官品质指标间以正相关为主。(4)Mantel检验表明:Amadori化合物与其转化率间的关联性较强,且大多为正相关;Amadori化合物及其转化率主要影响烤烟的香气特性,葡萄糖胺对烤烟感官品质影响最大,含量过高对烟叶品质不利。【结论】Amadori化合物与烤烟感官品质关系密切,且大部分Amadori化合物对感官品质有负面影响。总体来看,Amadori化合物对烤烟香气特性影响最大,其次为口感特性,对烟气特性影响最小。[Purpose]To explore the relationship between Amadori compounds and tobacco quality in flue-cured tobacco.[Methods]The content characteristics of Amadori compound in different flavor flue-cured tobacco from Sichuan Province and its relationship with sensory quality were studied by statistical method.[Results]1)The content of 1-deoxy-1-L-proline-D-fructose(Fru-Pro)was the highest in Amadori,followed by 1-deoxy-1-L-alanine-D-fructose(Fru-Ala).The contents of most Amadori compounds were significantly different between fresh-sweetness flavor type and honeysweetness flavor type or bouquet-sweetness flavor type,but there was no significant difference between the latter two.The total amount of Amadori compound,the contents of Fru-Pro and 1-deoxy-1-L-glutamine-D-fructose(Fru-Glu)in fresh-sweetness flavor type were extremely significantly higher than those in honey-sweetness flavor type or bouquet-sweetness flavor type;but the contents of glucosamine,Fru-Ala,1-deoxy-1-L-valine-D-fructose(Fru-Val),1-deoxy-1-L-leucine-D-fructose+1-deoxy-1-L-isoleucine-D-fructose(Fru-Leu+Ile)and 1-deoxy-1-L-phenylalanine-D-fructose(Fru-Phe)in fresh-sweetness flavor type were significantly or extremely significantly lower than those in honeysweetness flavor type or bouquet-sweetness flavor type.2)The contents of most Amadori compounds was significantly or extremely significantly positively correlated with the content of precursor amino acids.The contents of glucosamine,Fru-Glu,1-deoxy-1-L-glycine-D-fructose(Fru-Gly)and 1-deoxy-1-L-tryptophane-D-fructose(Fru-Trp)were extremely significantly positively correlated with the contents of all eight precursor amino acids.3)Most of the Amadori compounds showed negative correlation with sensory quality indexes,only Fru-Pro showed a significant positive correlation with volume of aroma,while the conversion rate of Amadori compounds showed a positive correlation with sensory quality indexes.4)Mantel test showed that the correlation between Amadori compounds and conversion rate was relatively strong,and mo

关 键 词：烤烟 AMADORI化合物 感官品质 相关性 

分 类 号：S572.01[农业科学—烟草工业]