平顶山不同县域烟叶常规化学成分和中性致香成分的差异分析

　　摘要：以平顶山6个产烟县（市）调制后烟叶为材料，研究其烤烟常规化学成分和中性致香成分组成和含量的差异。结果表明：①6个产烟县（市）烟叶总糖和还原糖含量均值分别为23.45%和19.37%，还原糖、总糖、糖氮比的变异系数较大，分别为25.89%、24.18%、25.51%；烟碱、总氮、钾、氯含量平均值分别为2.35%、2.59%、2.03%和0.65%；蛋白质含量为7.89%；淀粉含量偏高，平均值为6.60%。除氯和淀粉含量外，其余常规化学指标及比值处于适宜范围之内，各指标有一定差异，但差距不大。②中性致香成分总量以叶县烟区最高，达到1 102.8 μg/g，舞钢最低，为905.27 μg/g，且各产区烤烟中性致香成分总量间差异显著。类胡萝卜素降解产物中的β-大马酮、巨豆三烯酮2、巨豆三烯酮4、香叶基丙酮、法尼基丙酮、β-二氢大马酮，棕色化反应产物中的糠醛，芳香族氨基酸裂解产物中的苯甲醇，西柏烷类降解产物中的茄酮和叶绿素降解产物中的新植二烯的含量，较同类降解产物所占的比重较高，且各产区间有一定差异。
　　关键词：烟叶；中性致香成分；常规化学成分；平顶山
　　中图分类号：S572.01文献标识号：A文章编号：1001-4942（2018）05-0059-05
　　Abstract The composition and content of conventional chemical constituents and neutral aroma components were analyzed and compared in flue-cured tobacco from six tobacco production counties in Pingdingshan. The results showed that the average contents of total sugar and reducing sugar were 23.45% and 19.37%， respectively. The variation coefficients of reducing sugar， total sugar and ratio of sugar to nitrogen were 25.89%， 24.18% and 25.51%， respectively. The average contents of nicotine， total nitrogen， potassium and chlorine were 2.35%， 2.59%， 2.03% and 0.65%， respectively. The protein content was 7.89%. The starch content was higher and its mean was 6.60%. The above indicators were within the appropriate range expect chlorine and starch， and there were little differences between them. The total amount of neutral fragrant components was the highest in Yexian tobacco area reaching 1 102.8μg/g， while that was the lowest in Wugang as 905.27 μg/g. The differences in total aroma components of flue-cured tobacco were significant between different counties. The contents of β-ketamine， monascalinone 2， monascalinone 4， geranyl acetone， feniyl acetone， β-dihydrocarbamate of carotenoid degradation products， the content of solane of brown reaction products， the content of benzyl alcohol of aromatic amino acid cleavage products， the content of solanone of the cembranoids degradation products and the content of neophytadiene of chloraphyll degradation products were higher in the proportion of similar degradation products， and there were some differences between different produce areas.
　　Keywords Flue-cured tobacco； Neutral aroma components； Conventional chemical composition； Pingdingshan
　　平頂山产区烟叶作为河南浓香型烟叶产区的重要原料，具有香气浓郁丰满、烟气充盈绵长的品质特点[1-3]。烤烟品质和风格与品种、当地的栽培措施和生态条件关系密切，不同产地烟叶的外观和感官质量具有一定的差异[4-6]。烟草化学成分是影响烟叶质量的内在因素，特别是常规化学成分和中性致香物质的组成和含量决定了烟草的品质特征[7，8]。研究表明，常规化学成分中糖类是形成香气物质的重要前提物。一般来说，总糖和还原糖通常被认为是有利于烟叶品质改善的指标，在一定范围内烟叶总糖含量越高，烟叶品质会越好[9，10]。烟叶的评吸质量和可加工性能与还原糖含量有直接关系[11-13]。烟叶中的淀粉含量，不仅会影响烟叶的燃烧性，而且对烟气的香吃味产生不利影响[14-16]。总氮含量高的烟叶其总糖及碳水化合物往往较低，这种烟叶一般刺激性和劲头偏大[17]。烟草是忌氯作物。烟株如果过量吸收氯，会导致烟叶的质量、产量直线下滑，品质不佳[18-20]。烟叶中性致香成分中的类胡萝卜素降解产物、茄酮、糖和氨基酸非酶棕色化反应产物以及羰基化合物和氮杂环类的吡咯、吡啶、吡嗪类衍生物等香气物质，能显著改善烟叶品质，提高烟叶的香味和色泽[21，22]。因此系统分析平顶山浓香型产区烤烟常规化学成分和中性致香成分组成和含量的差异，对深入认识平顶山烟叶风格和质量特点具有重要意义，也可为该区烤烟的合理应用提供理论参考。

相关热词搜索：平顶山 烟叶 县域 常规 化学成分