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河南省不同香型烟叶香气成分比较分析
引用本文:郭灵燕,袁红星,海洋,李永宽,席宇,朱大恒,吴晓君.河南省不同香型烟叶香气成分比较分析[J].河南农业科学,2010(6).
作者姓名:郭灵燕  袁红星  海洋  李永宽  席宇  朱大恒  吴晓君
作者单位:1. 郑州大学,生物工程系,河南,郑州,450001
2. 天昌国际烟草有限公司,河南,许昌,461000
3. 河南中烟工业有限责任公司,郑州卷烟厂,河南,郑州450004
基金项目:河南省烟草专卖局重点科技攻关项目 
摘    要:以河南省内乡和卢氏C3F烟叶为材料,采用同时蒸馏萃取和气质联用法分析比较了河南省不同香型烟叶挥发性香气成分及其含量特点。结果表明,2种不同香型的烟叶挥发性香气成分存在明显差异,从具有典型浓香型香味风格的内乡C3F烟叶中鉴定出挥发性香气成分69种,合计含量为436.26μg/g;其中独有成分17种,主要有3-甲基-2-(2-戊烯基)-环戊醇、2-甲基-5-(1-甲基乙烯基)-环己醇、4(14),11-桉叶二烯、植醇等。从具有清香型香味风格特点的卢氏C3F烟叶中鉴定出挥发性香气成分72种,合计含量为382.55μg/g;其中独有成分20种,主要有甲基庚烯酮、(E,E)-2,4-庚二烯醛、4-甲基-苯甲醛、反-Z-α-红没药烯环氧化物、长叶烯等。

关 键 词:河南  烤烟  香气成分  香型  GC-MS分析

Comparison Analysis of Volatile Aroma Components in Leaves of Different Flavor Types of Henan Tobacco
GUO Ling-yan,YUAN Hong-xing,HAI Yang,LI Yong-kuan,XI Yu,ZHU Da-heng,WU Xiao-jun.Comparison Analysis of Volatile Aroma Components in Leaves of Different Flavor Types of Henan Tobacco[J].Journal of Henan Agricultural Sciences,2010(6).
Authors:GUO Ling-yan  YUAN Hong-xing  HAI Yang  LI Yong-kuan  XI Yu  ZHU Da-heng  WU Xiao-jun
Abstract:The volatile aroma components in tobacco leaves of different flavor types from Henan(Neixiang C3F and Lushi C3F) were analyzed and compared by simultaneous distillation and extraction(SDAE) and GC-MS.The results show that there were significant differences in aroma components between the two different flavor types of tobacco.Sixty nine kinds of volatile aroma components in Neixiang C3F with typical enriched flavor were identified with total contents of 436.26μg/g,in which 17 kinds of components were unique.The unique components of Neixiang C3F were 3-Methyl-2-(2-pentenyl)-cyclopentanol,2-methyl-5-(1-methylethenyl)-cyclohexanol,eudesma-4(14),11-diene and phytol,etc.Seventy two kinds of volatile aroma components in Lushi C3F with typical enriched flavor were identified with total contents of 382.55μg/g,whereas methyl heptenone,(E,E)-2,4-heptadienal,4-methyl-benzaldehyde,trans-Z-alpha-bisabolene epoxide and longifolene were unique in Lushi C3F.
Keywords:Henan  Flue-cured tobacco  Aroma components  Flavor type  GC-MS analysis
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