摘要：以平頂山6個產(chǎn)煙縣（市）調(diào)制后煙葉為材料，研究其烤煙常規(guī)化學成分和中性致香成分組成和含量的差異。結(jié)果表明：①6個產(chǎn)煙縣（市）煙葉總糖和還原糖含量均值分別為23.45%和19.37%，還原糖、總糖、糖氮比的變異系數(shù)較大，分別為25.89%、24.18%、25.51%；煙堿、總氮、鉀、氯含量平均值分別為2.35%、2.59%、2.03%和0.65%；蛋白質(zhì)含量為7.89%；淀粉含量偏高，平均值為6.60%。除氯和淀粉含量外，其余常規(guī)化學指標及比值處于適宜范圍之內(nèi)，各指標有一定差異，但差距不大。②中性致香成分總量以葉縣煙區(qū)最高，達到1 102.8 μg/g，舞鋼最低，為905.27 μg/g，且各產(chǎn)區(qū)烤煙中性致香成分總量間差異顯著。類胡蘿卜素降解產(chǎn)物中的β-大馬酮、巨豆三烯酮2、巨豆三烯酮4、香葉基丙酮、法尼基丙酮、β-二氫大馬酮，棕色化反應產(chǎn)物中的糠醛，芳香族氨基酸裂解產(chǎn)物中的苯甲醇，西柏烷類降解產(chǎn)物中的茄酮和葉綠素降解產(chǎn)物中的新植二烯的含量，較同類降解產(chǎn)物所占的比重較高，且各產(chǎn)區(qū)間有一定差異。
　　關鍵詞：煙葉；中性致香成分；常規(guī)化學成分；平頂山
　　中圖分類號：S572.01文獻標識號：A文章編號：1001-4942（2018）05-0059-05
　　Abstract The composition and content of conventional chemical constituents and neutral aroma components were analyzed and compared in flue-cured tobacco from six tobacco production counties in Pingdingshan. The results showed that the average contents of total sugar and reducing sugar were 23.45% and 19.37%， respectively. The variation coefficients of reducing sugar， total sugar and ratio of sugar to nitrogen were 25.89%， 24.18% and 25.51%， respectively. The average contents of nicotine， total nitrogen， potassium and chlorine were 2.35%， 2.59%， 2.03% and 0.65%， respectively. The protein content was 7.89%. The starch content was higher and its mean was 6.60%. The above indicators were within the appropriate range expect chlorine and starch， and there were little differences between them. The total amount of neutral fragrant components was the highest in Yexian tobacco area reaching 1 102.8μg/g， while that was the lowest in Wugang as 905.27 μg/g. The differences in total aroma components of flue-cured tobacco were significant between different counties. The contents of β-ketamine， monascalinone 2， monascalinone 4， geranyl acetone， feniyl acetone， β-dihydrocarbamate of carotenoid degradation products， the content of solane of brown reaction products， the content of benzyl alcohol of aromatic amino acid cleavage products， the content of solanone of the cembranoids degradation products and the content of neophytadiene of chloraphyll degradation products were higher in the proportion of similar degradation products， and there were some differences between different produce areas.
　　Keywords Flue-cured tobacco； Neutral aroma components； Conventional chemical composition； Pingdingshan
　　平頂山產(chǎn)區(qū)煙葉作為河南濃香型煙葉產(chǎn)區(qū)的重要原料，具有香氣濃郁豐滿、煙氣充盈綿長的品質(zhì)特點[1-3]�？緹熎焚|(zhì)和風格與品種、當?shù)氐脑耘啻胧┖蜕鷳B(tài)條件關系密切，不同產(chǎn)地煙葉的外觀和感官質(zhì)量具有一定的差異[4-6]。煙草化學成分是影響煙葉質(zhì)量的內(nèi)在因素，特別是常規(guī)化學成分和中性致香物質(zhì)的組成和含量決定了煙草的品質(zhì)特征[7，8]。研究表明，常規(guī)化學成分中糖類是形成香氣物質(zhì)的重要前提物。一般來說，總糖和還原糖通常被認為是有利于煙葉品質(zhì)改善的指標，在一定范圍內(nèi)煙葉總糖含量越高，煙葉品質(zhì)會越好[9，10]。煙葉的評吸質(zhì)量和可加工性能與還原糖含量有直接關系[11-13]。煙葉中的淀粉含量，不僅會影響煙葉的燃燒性，而且對煙氣的香吃味產(chǎn)生不利影響[14-16]。總氮含量高的煙葉其總糖及碳水化合物往往較低，這種煙葉一般刺激性和勁頭偏大[17]。煙草是忌氯作物。煙株如果過量吸收氯，會導致煙葉的質(zhì)量、產(chǎn)量直線下滑，品質(zhì)不佳[18-20]。煙葉中性致香成分中的類胡蘿卜素降解產(chǎn)物、茄酮、糖和氨基酸非酶棕色化反應產(chǎn)物以及羰基化合物和氮雜環(huán)類的吡咯、吡啶、吡嗪類衍生物等香氣物質(zhì)，能顯著改善煙葉品質(zhì)，提高煙葉的香味和色澤[21，22]。因此系統(tǒng)分析平頂山濃香型產(chǎn)區(qū)烤煙常規(guī)化學成分和中性致香成分組成和含量的差異，對深入認識平頂山煙葉風格和質(zhì)量特點具有重要意義，也可為該區(qū)烤煙的合理應用提供理論參考。

相關熱詞搜索：平頂山 煙葉 縣域 常規(guī) 化學成分