作　　者： (张真美）; (赵铭钦）; (肖建国）; (王广山）; (姬小明）; (陶陶）; (赵喆）; (高净净）;

机构地区： 河南农业大学烟草学院／国家烟草栽培生理生化研究基地,河南郑州450002

出　　处： 《西南农业学报》 2017年第8期1746-1753,共8页

摘　　要： 【目的】在去主脉烘烤方式下,对烤烟有机酸与中性致香成分含量及其关系进行研究。【方法】采用热风循环标准烤房对烟叶进行烘烤,使用SPSS20.0对中性致香成分和有机酸含量进行相关分析。【结果】在去主脉烘烤中,中性致香成分总含量较常规烘烤增加44.64%,大部分中性致香成分较常规烘烤含量增加;有机酸总含量增加15.10%,富马酸、丁二酸、苹果酸和柠檬酸较常规烘烤含量增加,其他有机酸成分含量减少。相关性表明:有机酸含量与各类中性致香成分、有机酸含量与中性致香成分含量具有一定的极显著或显著相关性。【结论】去主脉烘烤,香气量和香气质都较常规烘烤高,其他评吸指标基本持平,改善了烤烟的香吃味。 [ Objective ] The content of organic acid and neutral aroma components and the interrelation between them were studied in chopping main vein flue-cured tobacco. [ Method ] A heated air circulation standard curing barn was used for baking tobacco leaves, and the correlation of the content of neutral fragrant with organic acid was analyzed by SPSS20.0. [ Result] Through baked in chopping the main vein, the total amount of neutral aroma components was increased by 44.64 % than that of conventional baking, and the contents of the most other neutral aroma components were increased than that of conventional baking. The total contents of organic acid were increased by 15.10 %, among which fnmaric acid, butanedioic acid, malic acid and citric acid contents were increased than that of conventional baking, and the other organic acid contents were decreased. The correlation analysis showed that the organic acid content with all kinds of neutral aroma components or the content of neutral aroma constituents had very significantly or significantly positive correlation. [ Conclusion] Aroma quantity and quality was higher than that of conventional baking, and the other sensory quality evaluation index basically reached the same level. The way baked in chopping main vein improved the aroma and flavor of flue-cured tobacco leaves.

关 键 词： 烤烟 主脉 有机酸 中性致香成分 相关性