烤烟香气物质成分及其在成熟期间的变化

使用气相—质谱—计算机联用仪,完成了对烤烟品种NC_(89)香气物质主要成分的定性鉴定,并对主要成分的香型进行了嗅香评定。在此基础上,对不同成熟时期的烟叶香气物质主要成分进行了定量分析。

The Main Aromatic Components and Their Changes in Flue-Cured Tobacco During the Maturity Period

The main aromatic components in flue-cured tobacco were identified and qualitatively determined by GC/MS. The qualitative analyses on the aromatic components in NC89 showed that the main components were neophytidiene; nicotine; solanone; benzeneacetaldehyde? 10-isopropyl-3, 7, 13-trimethyl-2, 6, 11, 13-tetradecaen-1-al; 1, 3, 6, 10- cyclotetradecatc-traene; 4, 6(Z), 8(-B)-megastigmatrien-3-onej prenylsolanone; tetradecanoic acid; hexadecanoic acid and 2-buten-1-one, 1(2-6, 6-trimethyl -1,3 -cyclohexadien-l-YL).The quantitative analyses showed that the relative contents of neophytidiene; solanone;3-damascene; 2- furancarboxaldehyde; (1S, 2E, 4R, GR, 7E, 11S)-2,7, 12-cembratriene-4, 6, 11-triol were the highest in the mature leaves. But the relative contents of tetradecanoic acid; benzeneethanolj prenylsolanone; 10-isopyl-3, 7, 13-trimethyl- 2, 7, 11, 13 -tetradecatetraene-1-ol-and 4, 6(E)-8(Z)-megastigmatrieri-3-one kept increasing even in over-mature leaves.However, benzene kept decreasing during the whole maturity period. The reletive content of solanascone was very low in mature leaves.