国内烤烟多酚类物质含量·组成及其与香气质量的关系

目的]了解国内主要烤烟产区初烤烟叶多酚类物质含量及组成情况。方法]采用高效液相色谱法分析来自18个烟叶产区的65个初烤烟叶样品的6种多酚类物质含量，并对样品进行烟叶感官质量评价。结果]我国烤烟烟叶样品的多酚总量均在20mg,／g以上，最高达43．80mg／g，其中总绿原酸占多酚总量的比例在54％～80％，芸香苷次之，而茛菪亭含量不到3％；不同地区的烤烟样品多酚类物质含量和组成存在0．05水平显著差异，云南和贵州烟叶多酚含量在0．05水平显著高于其他地区，云南烟叶多酚中的芸香苷含量及比例均最高；感官质量评价结果显示，多酚含量高的烟叶，烟叶香气质量较好。结论]初步明确了国内烤烟多酚类物质的含量和组成状况及其对烟叶香气质量的影响。

Constituent and Contents of Polyphenol in Flue-cured Tobacco Grown in China and Relationship between Polyphenols and Tobacco Quality

Objective ] The research aimed to find out the polyphenol level and constitution of domestic flue-cured tobacco leaf. Method ] 65 flue-cured tobacco leaf samples from 18 provinces were analyzed by HPLC, and the sensory quality assessment were carried out. Result ] The to- tal polyphenols level was over 20 mg/g with the highest 43.80 mg/g. Total chlorogenic acid was the most abundant polyphenolic constituent and accounted for 54% -80% of total polyphenols, followed by Rutin, with the level of Scopolitin no more than 3%. Significant differences existed in the polyphenols contents and the ratio of main polyphenols among samples from different areas. The polyphenol level of Yunnan and Guizhou was significantly higher. The improvement of aroma quality and aroma quality of leaf samples accordingly with the polyphenols contents increased. Conclusion ] The polyphenol level and constitution of domestic flue-cured tobacco leaf and the effect of polyphenols on tobacco aroma were pre- liminarily known.