摘要
[目的]研究烟叶化学成分对烟叶香气质量的影响。[方法]对不同产地烤烟烟样的烟碱、总氮、还原糖、钾、氯、总挥发碱和总挥发酸进行了检测,并对烤烟化学成分与香气品质进行相关分析,同时对不同产地烤烟香味成分进行分析。[结果]试验表明,与烤烟香气品质关系密切的化学成分主要为糖组分。云南产区烟叶的糠醛、茄酮含量明显高于其他产地,具有独特的香气品质。[结论]研究可为卷烟配方及加香加料提供科学的理论依据。
[Objective] To study effects of chemical components on aroma quality of flue-cured tobacco.[Method] The nicotine,total nitrogen,reducing sugar,potassium,chlorine,total volatile acid and total volatile acid of flue-cured tobacco from different places were detected,the correlation analysis was carried out on tobacco chemical constituents and aroma quality,the aroma constituents were analyzed.[Result] The results showed that sugar component is closely related with tobacco aroma quality.The furfural,solanone content in tobacco form Yunnan Province is significantly higher than that of other region and has a unique aroma quality.[Conclusion] The study will provide theoretical basis for cigarette formula and adding aroma material.
出处
《安徽农业科学》
CAS
2012年第35期17316-17318,17321,共4页
Journal of Anhui Agricultural Sciences
关键词
烤烟
化学成分
香气品质
相关分析
Flue-cured tobacco
Chemical components
Aroma quality
Correlation analysis
