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【目的】明确凉山烟区不同烤烟品种的化学成分及香气含量特征。【方法】对凉山烟区6个烤烟品种的化学成分及香气物质含量进行了检测分析。【结果】烟叶中的烟碱含量普遍未达到2.50%,总糖含量均在30%以上,总糖/烟碱比值均超过17。各个品种烤烟的氯含量和钾/氯比值不稳定,变异系数均在27以上。质体色素降解产物、新植二烯与西柏烷类降解产物变异系数在30以下,其余香气物质含量变异系数均在30以上。云烟87、云烟85和QL-3号香气物质总量较高,示范品种KRK26的香气物质总含量最低。【结论】烟叶中的烟碱含量普遍偏低,总糖含量普遍偏高,总糖/烟碱比值偏大。各品种烟叶的氯含量和钾/氯比值不稳定,变异系数大。质体色素降解产物、新植二烯与西柏烷类降解产物含量相对稳定,棕色化反应产物、苯丙氨酸类降解产物和其余香气物质含量变异系数相对较大。香气物质总量与烟碱、总糖、氯呈不显著的负相关关系,与还原糖、总氮、钾呈不显著正相关关系。
【Objective】 The chemical components and aroma components of different flue-cured tobacco varieties in Liangshan were identified. 【Method】 The chemical constituents and aroma components of 6 flue-cured tobacco varieties in Liangshan tobacco-growing area were detected and analyzed. 【Result】 The results showed that the content of nicotine in tobacco leaves generally did not reach 2.50%, the total sugar content was over 30% and the total sugar / nicotine ratio exceeded 17. The chlorine content and K / Cl ratio of flue-cured tobacco in all varieties were not stable, with coefficients of variation above 27. The coefficient of variation of plastid pigment degradation products, neophytadiene and cetane were less than 30, and the coefficients of variation of other aroma components were above 30. Yunyan 87, Yunyan 85 and QL-3 had a higher total amount of aroma components, and the lowest content of aroma components of model variety KRK26. 【Conclusion】 The content of nicotine in tobacco leaves is generally low, the total sugar content is generally high, and the ratio of total sugar / nicotine is large. The chlorine content and K / Cl ratio of tobacco in all varieties were not stable, and the coefficient of variation was large. The photodegradation products of plastid, degradation products of neophytadiene and cembrane were relatively stable, and the coefficients of variation of browning reaction products, phenylalanine degradation products and other aroma components were relatively large. The total amount of aroma substances had no significant negative correlation with nicotine, total sugar and chlorine, and had no significant positive correlation with reducing sugar, total nitrogen and potassium.