南方农业学报2024，Vol.55Issue(4)：1139-1148,10.DOI:10.3969/j.issn.2095-1191.2024.04.022
山东烤烟水溶性糖和Amadori化合物组成特征及其对感官质量的影响
Compositional characteristics of water-soluble sugars and Amadori compounds and their effects on sensory quality of Shandong flue-cured tobacco
摘要
Abstract
[Objective]To determine the composition and content distribution characteristics of water-soluble sugars and Amadori compounds in B2F and C3F leaves from the upper and middle portions of Shandong flue-cured tobacco leaves,and to analyze the impact of these compounds on the sensory quality of flue-cured tobacco.The study would pro-vide reference for improvement and precise regulation of the sensory quality of Shandong flue-cured tobacco.[Method]The leaves of B2F and C3F flue-cured tobaccos produced in the main production areas of Shandong were selected as ex-perimental materials,and water-soluble sugars and Amadori compounds in flue-cured tobaccos were analyzed by gas chromatography-mass spectrometry(GC-MS)and high-performance liquid chromatography-mass spectrometry(HPLC-MS/MS),orthogonal partial least squares discriminant analysis(OPLS-DA)was conducted on B2F and C3F flue-cured tobacco samples,and evaluation of smoke samples of flue-cured tobacco was conducted,the main chemical components with positive/negative correlation with sensory quality indices of Shandong flue-cured tobacco were revealed by simple correlation analysis.[Result]A total of 16 water-soluble sugars and 8 Amadori compounds were qualitatively and quantita-tively analyzed in flue-cured tobacco,the contents of glucose and fructose were high,followed by sucrose,and the con-tent of the rest of water-soluble sugars were low,among which the contents of arabinitol,psicose and mannitol were sig-nificantly different between B2F and C3F(P<0.05,the same below),the arabinitol content of C3F was as 1.50 times as that of B2F,and the psicose and mannitol contents of B2F were as 1.26 and 48.85 times as those of C3F,respectively.The main Amadori compounds in B2F and C3F tobacco leaves were 1-deoxy-1-L-proline-D-fructose(Fru-Pro)(14-45 mg/g),followed by 1-deoxy-1-L-alanine-D-fructose(Fru-Ala),1-deoxy-1-L-glutamic acid-D-fructose(Fru-Glu),1-de-oxy-1-L-phenylalanine-D-fructose(Fru-Phe),glucosamine(GLU),and 1-deoxy-1-L-tryptophan-D-fructose(Fru-Trp)(1-20 mg/g).The compounds that significantly contributed to B2F and C3F differentiation were revealed,and the follo-wing compounds were ranked in order of contribution:mannitol>psicose>ributol>lyxose>ribose>1-deoxy-1-L-valine-D-fructose(Fru-Val)>GLU>fructose>Fru-Ala.The scores for each sensory quality index of C3F leaves were greatly higher than those of B2F leaves.In B2F leaves,arabinitol,Fru-Pro,arabinose,xylitol,psicose,Fru-Ala were significantly or extremely significantly(P<0.01,the same below)positively correlated with partial sensory evaluation indexes,while Fru-Glu and GLU were significantly or extremely significantly negatively correlated with partial sensory evaluation indexes.In C3F leaves,ribose,psicose,fructose,glucose and maltose showed significant or extremely significant positive corre-lations with partial sensory evaluation indexes,and lyxose,ribitol,Fru-Glu and Fru-Phe showed significant or extremely significant negative correlations with partial sensory evaluation indexes.[Conclusion]The contents of water-soluble su-gars and Amadori compounds in Shandong flue-cured tobacco vary greatly among different parts,which in turn have diffe-rent effects on the sensory quality of the tobacco.关键词
山东烤烟/水溶性糖/Amadori化合物/感官质量Key words
Shandong flue-cured tobacco/water-soluble sugars/Amadori compounds/sensory quality分类
农业科技引用本文复制引用
任明波,李静,马志远,戴华伟,高峰,邱军,庞雪莉..山东烤烟水溶性糖和Amadori化合物组成特征及其对感官质量的影响[J].南方农业学报,2024,55(4):1139-1148,10.基金项目
中国农业科学院科技创新工程项目(ASTIP-TRIC07) （ASTIP-TRIC07）
中国烟草总公司山东省公司科技计划项目(201911) Science and Technology Innovation Project of Chinese Academy of Agricultural Sciences(ASTIP-TRIC07) （201911）
Science and Technology Plan Project of Shandong Branch of China National Tobacco Corporation(201911) （201911）
