烟叶烘烤过程中多酚类物质的变化及与化学成分的相关分析

 研究了河南不同产烟区烟叶在烘烤过程中酚类物质含量变化及与化学成分的相关性。结果表明，总酚含量在烘烤开始后的前24 h呈增加趋势，之后则降低，至72 h降到最低，72 h后又迅速升高直到烘烤结束；绿原酸含量在烘烤0～24 h也呈上升趋势，其最低值出现在60 h或72 h处，之后则缓慢上升至烘烤结束；芸香苷含量随烘烤进程的推进，呈递增趋势，中间稍有起伏；多酚氧化酶（PPO）、过氧化物酶（POD）活性变化趋势相反。在烘烤过程中芸香苷的含量变化与总糖含量呈极显著正相关（r=0.822**），与淀粉、烟碱和蛋白质含量呈极显著负相关。

Changes of Polyphenols in Tobacco Leaves During the Flue-Curing Process and Relative Analysis of Some Chemical Components

Changes of polyphenols in tobacco leaves during the flue-curing process and relation analysis with some chemical componets were studied.Leaf samples were taken from different tobacco producing regions of Henan Province.The results indicated that the content of total phenols increased during 0-24 hours of curing and then decreased.It reached the lowest point at 72 hours of curing and increased quickly after 72 hours of curing.The content of chlorogenic acid also showed the trend of raising during 0-24 hours of curing.But the lowest point tended at 24 or 36 hours of curing and then it slowly increased until curing process ended.The content of rutin generally increased with the proceeding of curing and showed little fluctuation;But the changes of PPO and POD activities were on the contrary.The highly significant positive correlations were observed between rutin and total sugar(r=0.822**),and the significant negative correlations with starch,nicontine and protein,respectively.