不同根际pH值下烤烟香气化学成分的研究
STUDY ON AROMA CHEMICAL COMPONENTS IN FLUE-CURED TOBACCO UNDER DIFFERENT pH VALUE AROUND ROOTS
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摘要: 采用ＧＣ／ＭＳ与ＧＣ分析手段对烤烟香气化学成分进行定性得出４５种化合物，含量较高的成分是：新植二烯；烟碱；茄酮；苯乙醛；１０－异丙基－３，７，１３－三甲基－２，６，１１，１３－十四碳四烯－１－醇；西柏三烯醇类等。进一步定量研究表明，不同根际ｐＨ值下烤烟香气化学成分含量有明显差异，ｐＨ６．５－７．５对烤烟香气质量最有利，超过８．０时则对一些重要香气成分的形成有不良的影响。另外，根际ｐＨ值可能影响烤烟Abstract: kinds of main chenical components of aroma in flue-cured tobacco were identi-fied by GC/MS. Components in cured leaves of different pH value around roots were quanti-tatively determined by GC. The main chemical components of aroma matter gained wereneopphytidiene;nicotine;solanone;benzeneacetaldehyde;1O-isopropyl-3,7,13-trimethl-2,6,11,13-tetradecaen-1-ol;cembratrienes,etc. Contents of aroma chemical components in flue-cured tobacco under different pH value were obviously different.pH value between 6.5 and7.5 was benificial to aroma quality of flue-cured,and pH value above 8.0 had an un-favourable effect on the formation of some important components of aroma matter. In addi-tion,it was possible that pH value around roots influenced aroma character of flue-cured to-bacco.
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Keywords:
- Flue-cured tobacco /
- pH value around roots /
- Aroma chemical components /
- Smoke flavor
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