摘要
为了探索烟叶部位、复烤工艺和醇化时间对烟草中氨基酸的影响,采用氨基酸分析仪测定了72个烟草样品的21种氨基酸的质量分数,并对检测结果进行统计分析.结果表明:1)烟叶部位、复烤工艺及醇化时间对于各类氨基酸质量分数都有较大的影响;2)从氨基酸总量来看,尤其是醇化6个月后,随着醇化时间的延长,氨基酸总量都有所降低,但降低幅度逐渐减小;3)上部烟叶的氨基酸和中、下部烟叶的氨基酸质量分数差异相对较大,而中、下部烟叶氨基酸相似度较高;4)复烤工艺参数对烟草中氨基酸的影响小于醇化时间的影响.
In order to explore the different parts of tobacco,technology of rebaking and aging stages has been obtained on the influence of amino acids in tobacco,which is determined by amino acid analyzer 72 tobacco samples of 21 kinds of amino acid content with the analyzed testing results.Results show that 1）the parts of tobacco,technology of rebaking and aging stages is obtained for all kinds of amino acids have great influence;2）from the point of total amino acids,especially aging after six months,as the extension of aging stages,reduced the total amino acids,but decrease amplitude decreases;3）the upper leaves,the lower the content of amino acids in amino acid and relatively large differences,and in the lower leaf tobacco amino acid similarity is higher;4）the influence of technology of rebaking on the amino acids in tobacco is obtained less than aging stages.
出处
《西南师范大学学报（自然科学版）》
CAS
北大核心
2017年第2期53-58,共6页
Journal of Southwest China Normal University(Natural Science Edition)
关键词
烟叶不同部位
复烤工艺
醇化时间
氨基酸
different parts of tobacco
technology of rebaking
aging stages
amino acid
