Changes of Free Amino-acids in Tobacco during Primary Processing

In order to investigate the changes of free amino-acids in tobacco during primary processing, the acids in tobacco sampled from different processing stages were determined by reverse-phase high performance liquid chromatography with pre-column derivation, and the tobacco samples were evaluated by panelists.The results showed that the contents of free amino-acids in the samples increased slightly after casing, obviously decreased during storing, and some acids increased and others decreased after drying.The effect of strip storing was obvious in improving the smoking quality of cigarette.