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        烤煙中性致香物質(zhì)在烘烤前后的差異分析

        發(fā)布時(shí)間:2019-08-23 來源: 幽默笑話 點(diǎn)擊:

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          摘要:為探求烘烤過程對烤煙中性致香物質(zhì)的影響,采用頂空固相微萃取-全二維飛行時(shí)間質(zhì)譜聯(lián)用法和半葉法研究了K326和南江3號煙葉中性致香物質(zhì)種類、含量及其比例在烘烤前后的差異。結(jié)果表明:(1)多種香氣物質(zhì)在烘烤過程中發(fā)生了轉(zhuǎn)化,有19種香氣物質(zhì)在烤后煙葉未檢測到,但增加了36種香氣物質(zhì)。(2)烘烤后香氣物質(zhì)總量顯著增加,且不同品種烤煙香氣物質(zhì)轉(zhuǎn)化程度不同,K326的香氣物質(zhì)總量(不含新植二烯)顯著高于南江3號。(3)烘烤后西柏烷類降解產(chǎn)物占中性致香物質(zhì)總量的比例明顯降低,而苯丙氨酸降解產(chǎn)物和類胡蘿卜素降解產(chǎn)物所占比例明顯提高。在烘烤過程中損失了醛、醇和酯類等19種香氣物質(zhì),產(chǎn)生了類胡蘿卜素降解產(chǎn)物、棕色化反應(yīng)產(chǎn)物等36種香氣物質(zhì)。
          關(guān)鍵詞:烤煙;頂空固相微萃取-全二維飛行時(shí)間質(zhì)譜聯(lián)用法;烘烤;品種;中性致香物質(zhì)
          中圖分類號:TS41+1 文章編號:1007-5119(2015)02-0008-06DOI:10.13496/j.issn.1007-5119.2015.02.002
          Abstract: In order to study the effect of curing process on neutral aroma compounds of tobacco, HS-SPME-GC×GC-TOFMS and half leaf method were used to analyze kinds, contents and proportion of the neutral aroma compounds in two flue-cured tobacco cultivars (K326, Nanjiang 3) before and after curing. The results showed that there were significant changes in kinds, contents and proportion of the neutral aroma compounds. (1) Many kinds of aroma compounds were degraded or transformed during curing process, 19 aroma compounds uniquely found in tobacco leaves before curing and 36 extra aroma compounds found in tobacco leaves after curing; (2) By the end of curing, the total amount of aroma compounds were significantly higher than before curing, and the total amount of aroma compounds (except neophytadiene) in K326 was significantly higher than that Nanjiang 3 for witch transformed more fully;(3) The proportion of phenylalanine degradation products and carotenoids degradation products in the total amount of neutral aroma compounds increased significantly. Conversely, the proportion of cembratriendid compounds significantly decreasedafter curing. In conclusion, 36 kinds of extra aroma compounds (mainlymaillard reaction production and carotenoid degradation production) generated during cuing, but 19 kinds ofaromatic components (mainlyaldehydes,alcohols and esters) lost.
          Keywords: flue-cured tobacco; HS-SPME-GC×GC-TOFMS; curing; cultivar; neutral aroma compound
          香氣物質(zhì)的組成和含量是衡量煙葉品質(zhì)的重要指標(biāo)之一,也是衡量煙葉內(nèi)在品質(zhì)和香氣狀況最直接、可靠的指標(biāo)[1]。調(diào)制過程是煙葉香氣前體物降解,香氣形成和轉(zhuǎn)化的主要時(shí)期[2-4],在調(diào)制期間,伴隨著香氣前體物的降解及一系列復(fù)雜的生理生化反應(yīng),許多揮發(fā)性致香成分產(chǎn)生或含量增加,但也有一些成分保持穩(wěn)定或減少甚至消失[5-8]。而目前特色煙葉重大專項(xiàng)研究中物質(zhì)代謝基礎(chǔ)研究主要采用大田鮮煙葉,而化學(xué)特征物質(zhì)以及評價(jià)定位研究采用烤后煙葉,研究中使用的煙葉樣品狀態(tài)不同導(dǎo)致研究結(jié)果可能脫節(jié),本試驗(yàn)研究烘烤前后煙葉中物質(zhì)轉(zhuǎn)化及其變化規(guī)律,可將三者研究結(jié)果有機(jī)
          的結(jié)合起來,為解析香型形成的物質(zhì)代謝途徑提供了依據(jù)。在致香物質(zhì)的研究中應(yīng)用較多的方法有同時(shí)蒸溜萃取法(SDE)[9]、溶劑萃取法[10]、頂空共蒸餾法(HCD)[11]和加速溶劑萃取法(ASE)[12],這些方法操作不僅耗時(shí)、且萃取時(shí)容易造成部分揮發(fā)性香氣成分損失或分解變化。而固相微萃取(SPME)是近年來出現(xiàn)的一種新的采樣技術(shù),具有操作簡便、測定快速、樣品用量少、無需溶劑等優(yōu)點(diǎn)。王璐等[13]采用固相萃取-氣質(zhì)聯(lián)用的方法分析了煙葉中的致香物質(zhì),證實(shí)了SPME是一種快速準(zhǔn)確分析煙葉中致香物質(zhì)的方法,而全二維氣相色譜(GC×GC)及其與飛行時(shí)間質(zhì)譜(TOFMS)聯(lián)用是新近發(fā)展起來的適合用于復(fù)雜體系分析的一種高分辨、高靈敏度的分離鑒定技術(shù)[14]。因此本研究采用頂空固相微萃取-全二維飛行時(shí)間質(zhì)譜聯(lián)用法比較了烘烤前后中性致香物質(zhì)種類、含量及比例的差異,以期為研究香氣物質(zhì)的前體物及其在烤煙生長過程中的代謝基礎(chǔ)以及調(diào)控提供基礎(chǔ)。

        相關(guān)熱詞搜索:烤煙 烘烤 差異 物質(zhì) 分析

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