不同等级发酵后云南茄芯烟叶代谢组差异分析

刘洪剑; 周乐群; 李贵忠; 彭漫江; 王雪锋; 张光海; 李枝桦; 刘涛

doi:10.12187/2025.04.010

August 2025

Article Contents

LIU Hongjian, ZHOU Lequn, LI Guizhong, et al. Metabolomic frofiling differences analysis of different grades of filler tobacco leaves after fermentation in Yunnan[J]. Journal of Light Industry, 2025, 40(4): 86-95. doi: 10.12187/2025.04.010

Citation: LIU Hongjian, ZHOU Lequn, LI Guizhong, et al. Metabolomic frofiling differences analysis of different grades of filler tobacco leaves after fermentation in Yunnan[J]. Journal of Light Industry, 2025, 40(4): 86-95. doi: 10.12187/2025.04.010 shu

Metabolomic frofiling differences analysis of different grades of filler tobacco leaves after fermentation in Yunnan

LIU Hongjian ^1,2 ,
ZHOU Lequn ³ ,
LI Guizhong ³ ,
PENG Manjiang ³ ,
WANG Xuefeng ³ ,
ZHANG Guanghai ⁴ ,
LI Zhihua ³ ,
LIU Tao ^1,2,,

1. College of Agronomy and Biotechnology, Yunnan Agricultural University, Kunming 650201, China;
2. National and Local Joint Engineering Research Center for Germplasm Innovation and Utilization of Chinese Materia Medica/Yunnan Provincial Key Laboratory of Medicinal Plant Biology, Kunming 650201, China;
3. Tobacco Quality Inspection Department, Raw Materials Department, Hongyun Honghe Tobacco(Group)Co., Ltd., Kunming 650231, China;
4. Yunnan Academy of Tobacco Agricultural Sciences, Yuxi 653100, China

Corresponding author: LIU Tao, 52133490@qq.com
Received Date: 2024-04-19
Accepted Date: 2024-07-19

Abstract

To elucidate the intrinsic mechanisms underlying the sensory quality differences in fermented filler tobacco leaves from Yunnan, we evaluated the sensory quality of six grades (B1, X1, C1, C2, C3, and C4) of post-fermentation filler tobacco leaves. Metabolomic profiling was performed using GC-MS, followed by comparative analysis via principal component analysis (PCA), orthogonal partial least squares discriminant analysis (OPLS-DA), and KEGG metabolic pathway enrichment analysis. The results revealed that, compared to other grades, C1 exhibited richer aroma, reduced irritation, and longer aftertaste. A total of 123 significantly different metabolites were identified between different parts of filler tobacco leaves, and 35 between different grades, primarily comprising heterocyclic compounds, aldehydes, ethers, carboxylic acids, and aromatic compounds. Notably, (E)-buta-2-enonitrile was a highly abundant and significantly different metabolite in all four comparison groups involving C1. The three metabolic pathways—cyanoamino acid metabolism, aromatic compound degradation, and butyric acid metabolism—were significantly enriched in the comparison groups involving C1. (E)-buta-2-enonitrile might contribute to metabolomic differences among different grades by modulating the accumulation and interaction of metabolites within these pathways, thereby leading to variations in sensory quality.
- filler tobacco leaves,
- different grade,
- sensory quality,
- metabolome,
- (E)-buta-2-enonitrile
References
1. [1]
  耿召良,高华军,李方友,等.国内外部分雪茄烟叶主要化学成分比较及聚类分析[J].热带作物学报,2023,44(9):1840-1853.
2. [2]
  李欣燕,邵志晖,王方玲,等.保水剂对干旱胁迫下雪茄烟叶次生代谢物质及化学成分含量的影响[J].中国土壤与肥料,2023(5):215-224.
3. [3]
  朱贝贝,何声宝,安泓汋,等.国内外几种知名品牌雪茄化学及风格特征比较[J].中国烟草学报,2023,29(3):115-124.
4. [4]
  陈音,孙贤,郑召君,等.加料发酵对茄芯烟叶化学成分及表面细菌多样性的影响[J].中国烟草学报,2023,29(1):106-115.
5. [5]
  赵瑞,章存勇,徐云进.国内外不同雪茄茄芯原料主要化学成分与感官品质分析[J].南方农业,2015,9(30):252-253.
6. [6]
  朱贝贝,何声宝,安泓汋,等.不同用途雪茄烟叶化学成分分析及其对感官质量的影响[J].安徽农业科学,2023,51(23):181-184.
7. [7]
  胡婉蓉,蔡文,李东亮,等.发酵介质对雪茄烟叶化学成分及微生物群落结构的影响[J].轻工学报,2023,38(1):90-100.
8. [8]
  刘春奎,贾琳.烟叶分级[M].北京:中国纺织出版社,2024.
9. [9]
  潘勇,吴巧茵,李林林,等.国产雪茄烟叶堆积发酵过程中的微生物变化规律及差异分析[J].河南农业科学,2022,51(11):171-180.
10. [10]
  高森,高洋洋,付小洲,等.什邡、凉山产区生产GH1、GH2雪茄烟化学成分对比分析[J].农产品加工,2021(7):51-54.
11. [11]
  易凯,卢绍浩,雷云康,等.不同品种雪茄烟叶常规化学成分及中性致香物质含量分析[J].中南农业科技,2023(1):62-64,68.
12. [12]
  黄菊,谢四芳,唐佩莉,等.乳香及其炮制品挥发性成分及颜色的差异研究[J].中国现代应用药学,2023,40(18):2526-2534.
13. [13]
  张志烽,白亭玉,王珏,等.基于GC-MS和PCA分析三种不同资源依兰香气差异[J].中国食品添加剂,2023,34(5):264-273.
14. [14]
  李佳赟,马进,王依纯,等.南方型紫花苜蓿叶片响应盐胁迫的代谢组学分析[J].河南农业科学,2019,48(5):30-36.
15. [15]
  刘哲,张凤梅,刘志华,等.朱砂烟叶和普通烟叶香气成分的HS-SPME-GC/MS对比分析和感官差异[J].烟草科技,2020,53(7):54-61.
16. [16]
17. [17]
  吕晋雄,安鸿汋,刘路路,等.国产雪茄烟叶原料感官品质评价方法的建立与应用[J].轻工学报,2024,39(4):64-71
  ,79.
18. [18]
  江鸿.留叶数和成熟度对雪茄烟叶生长与品质的影响[D].成都:四川农业大学,2013.
19. [19]
  卢瑞琳,刘路路,胡希,等.不同采收时间对雪茄烟叶产质量的影响[J].河南农业科学,2021,50(10):51-59.
20. [20]
  孙宝国,陈海涛.食用调香术[M].3版.北京:化学工业出版社,2017.
21. [21]
  荣仕宾,李晶晶,赵园园,等.雪茄芯叶人工发酵温湿度控制对化学成分和香味品质的影响[J].中国烟草学报,2021,27(2):109-116.
22. [22]
  胡婉蓉,蔡文,郑召君,等.发酵介质和发酵过程对雪茄烟叶品质的影响[J].烟草科技,2023,56(2):41-52.
23. [23]
  荣仕宾,秦艳青,赵园园,等.调制方式对四川茄衣和茄芯烟叶化学成分及香气品质的影响[J].作物杂志,2023(2):207-213.
24. [24]
  张文友,颜朗,赖先军,等.陈化烤烟叶片不同发酵时间微生物多样性及代谢组分析[J].中国烟草学报,2022,28(5):84-94.
25. [25]
  林远.环境湿度对雪茄茄衣晾制特性及代谢机理影响的研究[D].武汉:华中农业大学,2022.
Proportional views

Get Citation

PDF

XML

Article Metrics

Article views(324) PDF downloads(2) Cited by()

Ralated

通讯作者: 陈斌, bchen63@163.com

1.
沈阳化工大学材料科学与工程学院沈阳 110142

Metabolomic frofiling differences analysis of different grades of filler tobacco leaves after fermentation in Yunnan

Abstract

References

Proportional views

Article Metrics

Ralated

Proportional views

通讯作者: 陈斌, bchen63@163.com