摘要
为明确不同香型烟叶常规化学成分差异及其与烟气的关系,选取不同产区6种香型烤烟B2F等级烟叶样品为材料,检测其常规化学成分(总植物碱、还原糖、总糖、总氮、钾、氯、pH和淀粉)含量,烟气指标(总粒相物、一氧化碳、烟碱、水分和焦油),并进行简单相关分析。结果表明:(1)清甜香型烟叶总粒相物与还原糖呈极显著负相关,与总植物碱、总氮呈显著正相关;一氧化碳与还原糖呈显著负相关;烟碱与还原糖、总氮呈显著相关;水分与总植物碱呈极显著正相关,与总糖呈显著负相关。(2)蜜甜香型总粒相物与还原糖呈显著正相关;水分、烟碱与还原糖呈显著负相关。(3)焦甜焦香型烟碱含量与还原糖、总糖呈显著正相关。(4)焦甜醇甜香型一氧化碳与氯呈显著正相关。(5)清甜蜜甜香型和蜜甜焦香型烤烟各项化学成分与烟气指标之间无明显相关性。(6)不同香型烟气指标与pH之间呈现不同程度的相关关系。不同香型上部烟叶常规化学成分中还原糖含量对总粒相物、一氧化碳、烟碱、水分的影响较显著。明确不同香型上部烟叶化学成分差异与烟气之间的关系特征,有利于提高上部叶的工业可用性和创新卷烟产品配方。
Six samples of the upper part of the B2F grade of aroma-baking tobacco from different production areas were selected as materials to clarify the differences in the conventional chemical compositions of different tobacco aromas and their relationships with smoke.The contents of conventional chemical components(total phytogenic alkaloids,reducing sugars,total sugars,total nitrogen,potassium,chlorine,pH,and starch),smoke and gas indices(total particulate matter,carbon monoxide,nicotine,moisture,and tar)were examined and analyzed via simple correlation analysis.The results revealed that(1)the total particulate matter of sweet and clear aroma tobacco was highly significantly negatively correlated with reducing sugars and significantly positively correlated with total phytobasic and total nitrogen;carbon monoxide was significantly negatively correlated with reducing sugars;nicotine was significantly positively correlated with reducing sugars and total nitrogen;and moisture was highly significantly positively correlated with total phytobasic sugars and significantly negatively correlated with total sugars.(2)Honey-sweet aromas were significantly positively correlated with total phytochemicals and reducing sugars;moisture and nicotine were significantly negatively correlated with reducing sugars.(3)The nicotine content of the caramelized sweet caramel aroma was significantly positively correlated with reducing sugars and total sugars.(4)Carbon monoxide and chlorine were significantly correlated with the aroma of caramelized sweet alcohol.(5)There was no significant correlation between the chemical components and the smoke indices of clear sweet and sweet aromas and honey-sweet caramel aromas.(6)The correlations between the smoke indices and pH of different aroma types revealed different degrees of correlation.The effects of reducing sugar content on total particulate matter,carbon monoxide,nicotine,and moisture were more significant in the conventional chemical composition of different flavor types of upper tobacco.Clarifying the relationship between the chemical composition of different aromatic upper tobacco leaves and smoke is conducive to improving the industrial availability of upper leaves and innovating cigarette product formulations.
作者
明春兰
钱建财
王远
许自成
贾玮
张莉
MING Chunlan;QIAN Jiancai;WANG Yuan;XU Zicheng;JIA Wei;ZHANG Li(College of Tobacco Science,Henan Agricultural University,Zhengzhou,Henan 450046,China;Jiangsu China Tobacco Industry Co.,LTD,Nanjing,Jiangsu 463000,China)
出处
《热带农业科学》
2024年第12期103-111,共9页
Chinese Journal of Tropical Agriculture
基金
江苏中烟工业有限责任公司科技项目(No.H202102)。
关键词
香型
常规化学成分
烟气成分
简单相关分析
aroma
conventional chemical composition
smoke component
simple correlation analysis
