分别采用HPLC及GC/MS测定了不同外观的烤烟烟叶中类胡萝卜素及其降解产物的含量.结果表明:①烤烟叶黄素、β-胡萝卜素及类胡萝卜素含量随颜色加深逐渐升高,随成熟度的提高逐渐降低,随油分增多而降低,随色度增强而基本表现出降低趋势(宁化中部烟叶略有不同).②郏县、宁化和宜良烤烟类胡萝卜素降解产物总量分别以金黄、浅桔红和正黄时最高；以成熟烤烟最高,欠熟或过熟时均降低；随油分增多而降低.③郏县烟叶为金黄、宁化烟叶为浅桔红、宜良烟叶为正黄,成熟度均为成熟,油分充足,色度较强时,烟叶类胡萝卜素降解最为充分.烟叶外观指标对类胡萝卜素含量的影响大小依次为颜色、色度、油分、成熟度,对于降解产物的影响依次是颜色、成熟度和油分,色度对其影响依产地的不同而异.%The contents of carotenoid and its degradation products were determined by HPLC and GC/MS, respectively. The results showed that: 1) The contents of lutein, β-carotene and carotenoid increased with the darkening of leaf color, decreased with the increase of leaf maturity and oil, and reduced with the increase of color intensity (except for Ninghua cutters). 2) The highest contents of degradation products would be in golden-yellow Jiaxian leaf, light reddish-brown Ninghua leaf and pure yellow Yiliang leaf. The contents of degradation product decreased with the increase of leaf oil and were higher in mature leaves than in unripe and overmature leaves. 3) In golden-yellow Jiaxian leaf, light reddish-brown Ninghua leaf and pure yellow Yiliang leaf, particularly in those leaves of proper maturity, rich oil, strong color intensity' carotenoid degraded more adequately than in other samples. The appearance indexes in the order of their effects on carotenoid content were color>color intensity>oil>maturity, in the order of their effects on degradation products were color> maturity>oil, the influence of color intensity varied with leaf origins.
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