基于感官组学的烤烟烟叶中糯米香特征成分的鉴定  

Identification of clutinous rice-like aroma components featured in flue-cured tobacco leaves based on sensomics approaches

作　　者：李舒畅 黄建 庞夙 李军[5] 刘贯山[1] 庞雪莉[1] 孔凡玉[1] LI Shuchang;HUANG Jian;PANG Su;LI Jun;LIU Guanshan;PANG Xueli;KONG Fanyu(Tobacco Research Institute of Chinese Academy of Agricultural Sciences,Qingdao 266101,China;Graduate School of Chinese Academy of Agricultural Sciences,Beijing 100081,China;China Tobacco Jiangxi Industrial Co.,Ltd.,Nanchang 330096,China;Sichuan Tobacco Quality Supervision and Testing Station,Chengdu 610041,China;China Tobacco Shandong Industry Co.,Ltd.,Ji'nan 250014,China)

机构地区：[1]中国农业科学院烟草研究所,山东青岛266101 [2]中国农业科学院研究生院,北京100081 [3]江西中烟工业有限责任公司,江西南昌330096 [4]四川省烟草质量监督检测站,四川成都610041 [5]山东中烟工业有限责任公司,山东济南250014

出　　处：《甘肃农业大学学报》2024年第3期305-317,共13页Journal of Gansu Agricultural University

基　　金：中国农业科学院科技创新工程项目(ASTIP-TRIC07);江西中烟工业有限责任公司科技项目(赣烟工科2021-11);中国烟草总公司山东省公司科技项目“山东蜜甜焦香烟叶风格糖类物质基础解析”(201911);中国烟草总公司贵州省公司科技项目“基于多组学联用的高香气烤烟化学表征和评价方法研究”(2021520000240044)。

摘　　要：【目的】准确鉴定烤烟烟叶中糯米香关键特征成分。【方法】以典型糯米香香韵特征烤烟烟叶为研究对象,利用现代分子感官科学技术,借助气相色谱嗅觉检测/稀释嗅闻技术(GC-O/AEDA)以及多维气相色谱-高分辨质谱联用技术(GC×GC-QTOF/MS),对其糯米香关键特征成分进行了筛选和精确鉴定。【结果】利用该技术方法,从糯米香特征烤烟样品中筛选定位到一种具有气味强度高、检测频率高、稀释因子高的糯米香特征成分,结合双色谱柱保留指数、气味属性、一维和二维保留时间(1D Rt和2D Rt)、高分辨质谱信息,成功将该糯米香特征成分鉴定为2-乙酰基-1-吡咯啉(2-acetyl-1-pyrroline,2AP),并通过香味物质添加实验对2AP的糯米香香韵贡献进行了验证。【结论】明确了烤烟烟叶中糯米香特征贡献组分为2AP,该物质在空气中阈值低至0.02×10^(-9),是典型的痕量高效香气化合物。研究结果为进一步开展糯米香烤烟精准评价和基于分子育种的烟叶糯米香特征的调控改良提供了物质基础。【Objective】 The objective of this study was to accurately identify the key characteristic components responsible for the glutinous rice-like aroma in flue-cured tobacco.【Method】 Flue-cured tobacco leaves exhibiting the glutinous rice-like aroma were screened and accurately identified using modern molecular sensory science and technology.Gas chromatography olfactory detection/aroma extract dilution analysis(GC-O/AEDA) and multi-dimensional gas chromatography-high resolution mass spectrometry(GC×GC-QTOF/MS) were utilized for accurate identification.【Result】 A trace potent odorant with a distinct glutinous rice-like aroma,exhibiting high odor intensity,detection frequency,and dilution factor,was successfully located and screened from the flue-cured tobacco samples displaying the glutinous rice-like aroma.Through comparison of retention index on two different columns,odor properties,one-dimensional and two-dimensional retention times(1DRt and 2DRt),and high-resolution mass spectrometry information with an authentic standard,the unknown compound with a strong glutinous rice-like odor was unequivocally identified as 2-acetyl-1-pyrroline(2AP).An aroma components addition experiment was conducted to confirm the flavor contribution of 2AP.【Conclusion】 2AP was identified as the key odorant responsible for the glutinous rice-like aroma characteristic in flue-cured tobacco leaves.With an odor threshold as low as 0.02×10^(-9) in air,2AP was considered a typical trace but highly potent aroma-active compound.These findings provided a foundation for the accurate evaluation of flue-cured tobacco with glutinous rice-like aroma characteristics and for the regulation and enhancement of glutinous rice-like aroma in tobacco leaves through molecular breeding.

关 键 词：感官组学 糯米香香韵 痕量关键香气 气相色谱嗅觉检测技术(GC-O) 全二维气相色谱-四极杆飞行 

分 类 号：TS441[农业科学—烟草工业]