山东农业大学学报（自然科学版）Issue(5)：761-767,7.DOI:10.3969/j.issn.1000-2324.2014.05.026
烤烟密集烘烤过程中色素及主要致香成分含量的变化
Variation of Major Pigments and Aroma Components in Flue-Cured Tobacco Duringthe Bulk Curing Process
摘要
Abstract
In order to explore the variation of the major aroma substance during bulk curing and improve the aroma of bulk cured tobacco, the contents of the major aroma components and the pigments as important aroma precursors of fresh and curing leaves were determined by spectrophotograpgy and gas chromatography, respectively. Results showed that chlorophyll degraded more quickly and thoroughly than carotenoid, the ratio of carotenoid in the pigemnts increased with the curing process and reached over 80%at late stage. Total products of chlorophyll degradation first increased and then decreased with the peak at 45 ℃, while neophytadiene (one of chlorophyll degradation products) maintained the dominate content and proportion. Total products of carotenoid degradation and Maillard reaction and the content of the cembranenoids were generally increased, respectively. The content of phenylalanines expressed an inverted"V"pattern change, which was similar to the variation of total amount of aroma substance and total product of chlorophyll degradation.关键词
烤烟/密集烘烤/色素/致香成分/变化Key words
Flue-cured tobacco/bulk curing/pigment/aroma substance/variation分类
农业科技引用本文复制引用
矫海楠,许家来,王传义,崔志军,任杰,王爱华,王春凯,徐秀红..烤烟密集烘烤过程中色素及主要致香成分含量的变化[J].山东农业大学学报（自然科学版）,2014,(5):761-767,7.基金项目
国家公益性行业(农业)科研专项(201203091) （农业）
中国烟草总公司山东省公司科技重大专项(201101) （201101）
中国烟草总公司山东省公司科技重点项目(201105) （201105）
