不同香型烤烟化学成分含量的差异研究.pdfVIP

河南农业科学， 2012 ， 41(9):50-52 J ournal of H enan Agricultural Sciences 不同香型烤烟化学成分含量的差异研究 刘金霞飞李元实1 ，黄 飞 l ，陈永森1 ，刘友杰 1 ，毋丽丽2 (1.吉林烟草工业有限责任公司，吉林长春 130031; 2. 汉中市烟草公司西乡分公司，陕西汉中 723000) 摘要=为了解不同香型烤烟化学成分含量的差异，在感官许吸确认的基础上对我国主体浓香型、中 间香型、清香型代表烤烟进行了化学成分检测和统计分析。结果表明，不同香型烟叶化学成分有明 显差异。浓香型烤烟常规化学成分总氨、烟碱、降烟碱含量较高，分别为 2.08% 、 25.68 mg/g 、 0.23 mg/g，清香型烤烟的烟碱含量最低，中间香型烤烟的总氮和降烟碱含量最低;清香型烤烟总 糖、还原糖含量相对较高，分别为 34.38% 、 29.10% ，浓香型烤烟最低 ;3 种香型烤烟钟、氯含量差异 不显著;清香型烤烟叶黄素、R 一胡萝「索和绿原酸、莫若亭含量较高，分别为 50. 06 、 70. 54μg/g 和 15. 66 、 0.36mg/g，其次为中间香型烤烟，浓香型烤烟最低。 关键词:烤烟;香型风格;化学成分 中固分类号: S572 文献标志码 :A 文章编号: 1004 - 3268(2012)09 - 0050 一 03 Research on Difference of Chemical Components in Flue-cured Tobacco of Different Flavor Styles LIU Jin-xia 1 ,LI Yuan-shi 1 ? HUANG Feil .CHEN Yong-sen 1 ? LIU You-jie 1 ? WU Li-li 2 (1. Tobacco lndustrial Limited Company of Jilin.Changchun 130031.China; 2. Xixiang Branch of Hanzhong Tobacco Company.Hanzhong 723000.China) Abstract: To investigate the content variance of chemical components in flue-cured tobacco of different flavor styles , the detection and statistic analysis were done based on the smoking sensory evaluation. The results showed that the components in flue-cured tobacco of typical strong flavor style. medium flavor style and delicate flavor style were obviously different. The contents of total N , nicotine and nornicotine in strong flavor style tobacco leaves were relatively higher. which were 2.08 % .25. 68 mg/ g and 0.23 mg/ g , respectively. By contrast , the contents of nicotine in delicate flavor style tobacco leaves and total N and nornicotine in medium flavor style were lowest. In deli cate flavor style tobacco leaves the contents of total sugar and reducing sugar were 34. 38 % and 29. 10 % ? respectively. relatively higher than those of the other two types especially strong flavor style tobacco. Among the three types the Kz 0 and Cl- contents were not significantly different. In addition , the delicate flavor style tobacco leaves had a