河南农业科学2012，Vol.41Issue(9)：50-52,3.
不同香型烤烟化学成分含量的差异研究
Research on Difference of Chemical Components in Flue-cured Tobacco of Different Flavor Styles
摘要
Abstract
To investigate the content variance of chemical components in flue-cured tobacco of different flavor styles,the detection and statistic analysis were done based on the smoking sensory evaluation. The results showed that the components in flue-cured tobacco of typical strong flavor style,medium flavor style and delicate flavor style were obviously different. The contents of total N,nicotine and nornicotine in strong flavor style tobacco leaves were relatively higher,which were 2. 08% ,25. 68 mg/g and 0. 23 mg/g,respectively. By contrast,the contents of nicotine in delicate flavor style tobacco leaves and total N and nornicotine in medium flavor style were lowest. In delicate flavor style tobacco leaves the contents of total sugar and reducing sugar were 34. 38% and 29. 10% respectively,relatively higher than those of the other two types especially strong flavor style tobacco. Among the three types the K2 O and C1- contents were not significantly different. In addition,the delicate flavor style tobacco leaves had a significantly higher content of lutein,β-caro-tene,chlorogenic acid and scopoletin, which were 50. 06 μg/g, 70. 54μg/g, 15. 66 mg/g and 0. 36 mg/g respectively,while their lowest ones present in strong flavor style tobacco leaves.关键词
烤烟/香型风格/化学成分Key words
flue-cured tobacco/flavor style/chemical component分类
农业科技引用本文复制引用
刘金霞,李元实,黄飞,陈永森,刘友杰,毋丽丽..不同香型烤烟化学成分含量的差异研究[J].河南农业科学,2012,41(9):50-52,3.基金项目
吉林烟草工业有限责任公司科技项目(JSZX-2010-5) （JSZX-2010-5）
