烟叶调制过程中糖苷类香味前体的含量变化研究.pdfVIP

烟叶调制过程中糖苷类香味前体的含量变化研究 田振峰瞿先中方鼎陈闯汪开保 芜湖卷烟厂技术中心 摘要：通过定量分析糖苷水解后产生的挥发性配基，研究了皖南上部烟叶调制过程中糖苷类香味前 体的组成以及含量的变化。结果表明：皖南上部烟叶主要存在以茄酮、p一大马烯酮、降茄二酮、3一 羟基一p．二氢大马酮、3一氧代一a一紫罗兰醇等22种物质为配基的糖苷类香味前体。调制过程中，鲜烟 叶糖苷类香味前体含量最高，从鲜烟叶到变黄阶段，糖苷配体总量含量稍微下降，定色后大幅度降 低，干筋后含量约为鲜烟叶的55％。 关键词：糖苷类香味前体，烟叶，调制 StudiesontheContentof AromaPrecursorsinTobaccoLeaves flue-Curing Glycosides during Tian Chen Kaibao ZhenfengQu FangDing ChuangWang Xianzhong Abstract：The andcontentof aroma intobaccoleaves components glycosidesprecursors duringflue‘curing were from acid results processstudiedwithvolatile whichwascame glycosideshydrolysis．the apigenin are consisted showedthat：the aroma intobaccoleavesoftheSouthofAnhui glycosidesprecursors mainly of of glycosides decreased amountsof aroma intobaccoleaves process，the obviously． flue—curing glycosidesprecursors Fromfreshleavesto contentof decreaseda declined little，but yellowing，theglycosidesaroma：precursors from the aroma infleshleaves quickly to about55％ofglycosidesprecursors yellowingcdlor-fixing．and remainedin drying—veinstage． words aroma Key glycosidesprecursors，tobaccoleaves，flue-Curing 烟叶调制是烟叶生产中极其关键的技术环节，烟叶香气特征主要在这个环节中通过一系列的复 杂的生理生化变化而转化形成¨_6】，它是衡量烟叶品质质量和工业可用性的重要因素之一