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烤烟褪色前后主要化学成分的变化特征及规律

Variation characteristics and regularities of main chemical components in flue-cured tobacco leaves before and after color fading

  • 摘要: 选用云烟87、粤烟1号、HB030、湘烟7号和NX212 5个品种进行烤后烟叶褪色试验,观察原烟褪色前后的色差值和主要化学成分的变化规律,并建立OPLS模型探讨烤烟褪色与主要化学成分之间的关系。结果表明:①褪色后,烟叶的a*b*值降低,L*值增加,总色差值减小;烟叶中的总糖、总氮、总酚、绿原酸、芸香苷以及类胡萝卜素的质量分数均显著下降,而还原糖、烟碱、草酸、苹果酸、柠檬酸以及总有机酸的质量分数均有所增加。②OPLS模型分析结果表明,L*a*b*指标与总糖、总氮、类胡萝卜素、绿原酸和芸香苷正相关,而与还原糖、烟碱、草酸、苹果酸和柠檬酸负相关。③所有参试品种中,NX212褪色后的总色差值、多酚类物质以及类胡萝卜素下降幅度较小,褪色程度最小,属于耐褪色品种。

     

    Abstract: Five flue-cured tobacco varieties, Yunyan 87, Yueyan No. 1, HB030, Xiangyan No. 7, and NX212, were used to simulate the color fading test of cured tobacco leaves. The color difference and variation regularities of the main chemical components of cured leaves before and after their color fading were investigated, and an OPLS model was established to analyze the relationships between the main chemical components and color fading. The results showed that: 1) After color fading, the redness value a* and yellow value b* of the leaves decreased, the brightness value L* increased, and the total color difference value decreased. Meanwhile, the mass fractions of total sugar, total nitrogen, total phenol, chlorogenic acid, rutin and carotenoid decreased, while the mass fractions of reducing sugar, nicotine, oxalic acid, malic acid, citric acid and total organic acids increased. 2) The analysis results of OPLS model showed that L*, a* and b* indexes were positively correlated with total sugar, total nitrogen, carotenoid, chlorogenic acid and rutin, and negatively correlated with reducing sugar, nicotine, oxalic acid, malic acid and citric acid. 3) Among all the tested varieties, the total color difference value, polyphenols and carotenoids decreased less after color fading of NX212, and its color fading degree was the least, as this leaf type belonged to the color fading resistant varieties.

     

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