| 不同香型烤烟游离氨基酸组成和含量的差异分析 |
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| 引用本文： | 程昌合,解莹莹,王雪丽等.不同香型烤烟游离氨基酸组成和含量的差异分析[J].江西农业学报,2014(5):84-86,90. |
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| 作者姓名： | 程昌合 解莹莹 王雪丽等 |
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| 作者单位： | [1]浙江中烟工业有限责任公司,浙江杭州310008 [2]河南农业大学烟草学院,河南郑州451002 [3]山东中烟工业有限责任公司,山东青岛266101 |
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| 基金项目： | 基金项目：中国烟草总公司浓香型特色优质烟叶开发重大专项项目（110201101001TS-01）. |
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| 摘 要： | 以浓香型8个产区、中间香型1个产区、清香型2个产区调制后烟叶为材料,对不同香型烤烟游离氨基酸的组成和含量差异进行了比较分析。结果表明:烤烟中含量最高的2种氨基酸为脯氨酸和谷氨酸,两者之和占到总量的29.85%~32.07%;不同生态条件对不同香型氨基酸影响较大的分别是半胱氨酸、甲硫氨酸、赖氨酸。
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| 关 键 词： | 烤烟 香型 游离氨基酸 差异分析 |
Analysis of Difference in Free Amino Acid Composition and Content of Different Flavor- type Flue -cured Tobacco |
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| Institution: | CHENG Chang - he XIE Ying - ying WANG Xue - li CI-IU Zhi - guo LIU Peng - fei, ZHAO Ming - qin, WANG Peng - ze (1. China Tobacco Zhejiang Industrial Company Limited, Hangzhou 3100087 China; 2. China Tobacco Shandong Industrial Company Limited, Qingdao 266101, China; 3. College of Tobacco Science, Henan Agricultural University, Zhengzhou 450002, China) |
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| Abstract: | This study compared and analyzed the difference in free amino acid composition and content of flue - cured tobacco leaf： samples from 8 strong - flavor - type producing areas, 1 middle - flavor - type producing area, and 2 fen - flavor - type produ- cing areas. The results indicated that the amino acids whose contents in flue - cured tobacco were the highest were proline and glu- tamic acid, and their total contents accounted for 29.85% - 32.07% of all amino acids content. The influences of different ecological conditions on flavor- type amino acids cysteine, methionine and lysine were greater. |
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| Keywords: | Flue - cured tobacco Flavor type Free amino acids Difference analysis |
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