密集烘烤时的温湿条件对烤后烟叶类胡萝卜素及其降解产物含量的影响

[目的]研究密集烘烤时的温湿度条件对烤后烟叶中类胡萝卜素及其降解产物的影响。[方法]以烤烟品种K326中部叶(第11～12位叶)为试验材料,电热式温湿自控密集烤烟箱进行烘烤,采用反相高效液相色谱法和内标法分别测定烤后烟叶类胡萝卜素及烟叶类胡萝卜素香气成分。[结果]试验表明,烤后烟叶中类胡萝卜素含量与β-胡萝卜素含量呈极显著正相关,二者含量与类胡萝卜素降解产物含量呈显著负相关。低温(干球温度36～38℃)中湿(相对湿度80%～85%)处理烤后的烟叶中类胡萝卜素的各组分中,β-胡萝卜素含量最低,叶黄素、新黄质和紫黄质含量最高,类胡萝卜素降解产物含量最多,从而影响烟叶的香气品质。[结论]研究可为优质特色烟叶生产烘烤工艺的优化提供参考。

Effects of Different Curing Treatments on Carotenoids and Its Degradation Products Contents of Flue-Cured Tobacco

[Objective] To study the effects of different curing treatments on carotrnoids and its degradation products of flue-cured tobacco.[Method] With flue-cured tobacco K326(11-12 leaves) as test material,carotenoids and aroma components were determined by RHPLC and internal standard method.[Result] The results showed that carotenoids content was very significantly correlated with β-carotene content,but carotenoids content,β-carotene content had significant negative correlation with carotenoids degradation products content.The β-carotene content ratio was lowest but lutein,neoxanthin and violaxanthin content ratio were highest in flue-cured tobacco leaves with the treatment of low temperature with middle humidity.The treatment of low temperature with middle humidity had the highest aroma components content,at the same time,6-methyl-5-hepten-2-ketone,β-damascenone,dihydroactinolide,megastigmatrienone 2,megastigmatrienone 4 and farnesylacetone contents were also highest among six baking treatments.[Conclusion] The study will provide reference for optimization of flue-curing technique.