红大烤烟主要非挥发性有机酸含量变化及其对感官评吸质量的影响

以云南大理C3F等级烟叶为材料,采用GC方法测定了烤烟样品中的草酸、苹果酸和柠檬酸含量,对不同品种、烟田类型、海拔高度、生态区域的烤烟非挥发性有机酸含量进行了比较分析。结果表明:①红大非挥发性有机酸总量平均为39.499mg/g,其中草酸、苹果酸和柠檬酸含量平均分别为12.012、25.175和2.313mg/g。②红大品种草酸、苹果酸、非挥发性有机酸总量显著高于其他品种,而柠檬酸含量显著低于其他品种。③旱地种植的红大烤烟的苹果酸含量显著高于水稻田。④在高海拔种植红大品种的苹果酸含量和非挥发性有机酸总量显著高于中、低海拔。⑤金沙江流域、澜沧江流域、滨湖流域的红大烤烟非挥发性有机酸总量显著高于红河源流域。⑥灰色关联分析表明烟叶非挥发性有机酸主要影响感官评吸质量评价指标中的刺激性、劲头和浓度。

CONTENT CHANGE OF MAIN NON-VOLATILE ORGANIC ACIDS CONTENTS OF HONGDA VARIETY AND THEIR INFLUENCE TO SMOKING QUALITY

Oxalicacid,malicacid and citric acid contents in C3F leaves of flue-cured tobacco in Yunnan Dali were quantitatively determined with GC to study the regional characteristics of main non-volatile organic acids contents and their influence on smoking quality.The results showed are as follows.(1) The averaged contents of nonvolatile organic acids was 39.499mg/g,and the contents of oxalic acid,malic acid and citric acid were 2.012mg/g,25.175 and 2.313mg/g,respectively.(2) The contents of oxalic acid,malic acid and nonvolatile organic acids in Hongda variety were significantly higher than that in other variety,while the contents of citric acid in Hongda variety was significantly lower than that in other variety.(3) the content of malic acid in Hongda variety from dry land was significantly higher than that from paddy land.(4) The contents of malic acid and nonvolatile organic acids in Hongda variety from high altitude were significantly higher than those from medium and lower altitude.(5) The content of nonvolatile organic acids in Hongda variety from Jinshajiang river basin,Lancangjiang river basin and Binghu river basin were significantly higher than that from Honghe river basin.6) The non-volatile organic acids mainy influenced the smoking quality index of irritancy,physiological strength and smoke consistence.