中国烟草学报2018，Vol.24Issue(3)：62-76,15.DOI:10.16472/j.chinatobacco.2017.012
不同传统香型及产地的上部复烤烟叶中多酚类成分含量比较分析
Comparative analysis of polyphenols in redried upper tobacco leaves with different flavor styles and from different production areas
摘要
Abstract
In order to study flue-cured tobacco flavor styles and evaluate quality of tobacco,high performance liquid chromatography(HPLC),ion trap tandem mass spectrometer(Trap-MSn)and time-of-flight spectrometer(TOF-MS)were used to establish a qualitative and quantitative method for the determination of polyphenols in tobacco.Contents of neochlorogenic acid,chlorogenic acid,4-caffeoylquinic acid and rutin in 133 tobacco leaves of different flavor styles collected from different production regions and areas were determined.Results indicated that total content of polyphenols in light flavored tobacco(26.19±4.07 mg/g)was approximately equal to that in medium flavored tobacco(25.43±3.09mg/g),while significantly higher than that in strong flavored tobacco(22.23±3.75mg/g).Content of neochlorogenic acid in light flavored tobacco(2.39±0.46mg/g)was higher than that in medium flavored tobacco(2.25±0.40mg/g),and both higher than that in strong flavored tobacco(1.84±0.39mg/g).Content of rutin in light flavored tobacco(8.74±1.41mg/g)was higher than that in medium flavored tobacco(8.25±1.52mg/g),and both higher than that in strong flavored tobacco(5.99±1.40mg/g).Content of neochlorogenic acid and rutin showed better relevancy with flavor styles of tobacco than chlorogenic acid and 4-caffeoylquinic acid.However,the contents of four main polyphenols ingredient in tobacco samples of same flavor styles were signifi cantly different.It is likely that producing area of same flavor styles tobacco samples were different.Composition of polyphenols was not a deciding factor for determining tobacco flavor styles,and ecology environment of the corresponding production area,including soil and climate conditions could affect the composition of polyphenols content in tobacco leaves.关键词
多酚类/高效液相色谱/离子阱多级质谱/飞行时间质谱/烤烟香型/含量测定Key words
polyphenols/HPLC/Trap-MSn/TOF-MS/flavor styles/quantitative analysis引用本文复制引用
谢媛媛,冯燕燕,苏加坤,罗娟敏,王义明,郭磊,蔡继宝,罗国安..不同传统香型及产地的上部复烤烟叶中多酚类成分含量比较分析[J].中国烟草学报,2018,24(3):62-76,15.基金项目
中国烟草总公司重大专项项目,项目编号:110201401025(JH-03) （JH-03）
