为探求烘烤过程对烤烟中性致香物质的影响，采用顶空固相微萃取-全二维飞行时间质谱联用法和半叶法研究了K326和南江3号烟叶中性致香物质种类、含量及其比例在烘烤前后的差异。结果表明：（1）多种香气物质在烘烤过程中发生了转化，有19种香气物质在烤后烟叶未检测到，但增加了36种香气物质。（2）烘烤后香气物质总量显著增加，且不同品种烤烟香气物质转化程度不同，K326的香气物质总量（不含新植二烯）显著高于南江3号。（3）烘烤后西柏烷类降解产物占中性致香物质总量的比例明显降低，而苯丙氨酸降解产物和类胡萝卜素降解产物所占比例明显提高。在烘烤过程中损失了醛、醇和酯类等19种香气物质，产生了类胡萝卜素降解产物、棕色化反应产物等36种香气物质。%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 decreased after curing. In conclusion, 36 kinds of extra aroma compounds (mainly maillard reaction production and carotenoid degradation production) generated during cuing, but 19 kinds of aromatic components (mainly aldehydes,alcohols and esters) lost.
展开▼
