| 醇化过程中上部烟叶芳香族氨基酸降解产物变化及其与感官品质关系 |
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| 引用本文： | 王玉华,姜振玲,崔志军,刘中庆,王微棕,高阳,孙玉军,杜传印.醇化过程中上部烟叶芳香族氨基酸降解产物变化及其与感官品质关系[J].现代农业科技,2022(19). |
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| 作者姓名： | 王玉华 姜振玲 崔志军 刘中庆 王微棕 高阳 孙玉军 杜传印 |
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| 作者单位： | 山东潍坊烟草有限公司 山东潍坊,潍坊市坊子区农业农村局 山东潍坊,山东潍坊烟草有限公司 山东潍坊,山东潍坊烟草有限公司 山东潍坊,山东潍坊烟草有限公司 山东潍坊,山东潍坊烟草有限公司 山东潍坊,山东潍坊烟草有限公司 山东潍坊,山东潍坊烟草有限公司 山东潍坊 |
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| 摘 要： | 为探究上部烟叶芳香族氨基酸降解产物在醇化过程中变化趋势,合理指导烤烟醇化,本研究对自然醇化与人工醇化两种方式下烟叶跟踪取样,并对7种芳香族氨基酸降解产物进行了检测分析。结果表明,在两种醇化方式下,一定时间范围内随着醇化时间的延长该类物质总量逐渐增加,其中12-18个月是显著提升期。不同化合物在醇化过程中含量变化存在差异,其中苯甲醛、苯酚和苯乙醇、苯乙醛四种化合物在醇化过程中含量是增加的；4-乙烯基-2-甲氧基苯酚含量在醇化过程中呈现降低趋势；苯甲醇和苯乙酮含量变化较小。人工醇化条件下前6个月内总量显著增加47.25%,同时期自然醇化条件下含量增加29.39%,变化不显著。12-30个月期间,自然醇化条件下芳香族氨基酸降解产物总量不同程度高于同期人工醇化条件下含量,前者总量达到最大值时间较后者提前12个月左右。自然醇化条件下,芳香族氨基酸降解产物总量与杂气、刺激性指标呈0.01水平上的正相关,与总分指标呈0.05水平上的正相关,偏相关关系不显著；人工醇化条件下,芳香族氨基酸降解产物总量与杂气、刺激性指标呈0.05水平上的正相关,与其他指标关系不显著。
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| 关 键 词： | 烤烟，上部叶，芳香族氨基酸酸降解产物，醇化，感官品质 |
| 收稿时间： | 2022/1/5 0:00:00 |
| 修稿时间： | 2022/1/17 0:00:00 |
Changes of Aromatic Amino Acid Degradation Products in Upper Tobacco Leaves during Aging and its Relationship with Sensory Quality |
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| Authors: | Du Chuanyin |
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| Institution: | Shandong Weifang Tobacco Co,Ltd |
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| Abstract: | In order to explore the change trend of aromatic amino acid degradation products in the aging process of upper tobacco leaves and reasonably guide the aging of flue-cured tobacco, this study tracked and sampled tobacco leaves under natural aging and artificial aging, and detected and analyzed 7 aromatic amino acid degradation products. The results showed that under the two alcoholization modes, the total amount of these substances gradually increased with the extension of alcoholization time in a certain time range, of which 12-18 months was a significant improvement period. The content of benzaldehyde, phenol, phenylethanol and phenylacetaldehyde increased during alcoholization; The content of 4-vinyl-2-methoxyphenol decreased during alcoholization; The content of benzyl alcohol and acetophenone changed little. Under the condition of artificial aging, the total amount increased significantly by 47.25% in the first 6 months, while under the condition of natural aging, the content increased by 29.39%, and the change was not significant. During the period of 12-30 months, the total amount of aromatic amino acid degradation products under natural alcoholization is higher than that under artificial alcoholization in the same period. The time when the total amount of the former reaches the maximum is about 12 months earlier than that of the latter. Under the condition of natural alcoholization, the total amount of aromatic amino acid degradation products was positively correlated with miscellaneous gas and irritation index at the level of 0.01, and positively correlated with the total score index at the level of 0.05, and the partial correlation was not significant; Under the condition of artificial alcoholization, the total amount of aromatic amino acid degradation products was positively correlated with miscellaneous gas and irritation indexes at the level of 0.05, but had no significant relationship with other indexes. |
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| Keywords: | Flue cured tobacco Upper leaves Aromatic amino acid degradation products Alcoholization Sensory quality |
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