国产烤烟与津巴布韦和巴西烤烟挥发性香味物质的差异性分析

梁娅; 邱宝平; 刘晓旭; 戴莉; 郭连民; 郭鹏; 陈亮; 张峻松

doi:10.3969/j.issn.2095-476X.2014.01.010

Volume 29 Issue 1

January 2014

Article Contents

Abstract

References

LIANG Ya, QIU Bao-ping, LIU Xiao-xu, et al. Comparative analysis of volatile aromatic compounds in flue-cured tobacco from China,Zimbabwe and Brazil[J]. Journal of Light Industry, 2014, 29(1): 54-58. doi: 10.3969/j.issn.2095-476X.2014.01.010

Citation: LIANG Ya, QIU Bao-ping, LIU Xiao-xu, et al. Comparative analysis of volatile aromatic compounds in flue-cured tobacco from China,Zimbabwe and Brazil[J]. Journal of Light Industry, 2014, 29(1): 54-58. doi: 10.3969/j.issn.2095-476X.2014.01.010 shu

Comparative analysis of volatile aromatic compounds in flue-cured tobacco from China,Zimbabwe and Brazil

LIANG Ya ¹ ,
QIU Bao-ping ² ,
LIU Xiao-xu ² ,
DAI Li ¹ ,
GUO Lian-min ² ,
GUO Peng ² ,
CHEN Liang ² ,
ZHANG Jun-song ^1,,

College of Food and Bioengineering, Zhengzhou Umiversity of Light and Industy, Zhengzhou 450001, China;
Hongta Liaoning Tobacco Co., Ltd., Shenyang 110002, China

Corresponding author: ZHANG Jun-song,
Received Date: 2013-11-18
Available Online: 2014-01-15

Abstract

The difference of volatile aromatic compounds (VAC) in flue-cured tobacco from China,Zimbabwe and Brazil was analyzed using the basic descriptive statistics single factor,ANOVA and principal component analysis.The results showed that:1) for all kinds of flavor material in flue-cured tobacco,domestic tobacco was less than Zimbabwe's and Brazil's,while Zimbabwe's had the highest total amount of VAC,followed by Brazil,and the domestic tobacco was lower than both;2)domestic tobacco and Brazil,Zimbabwe tobacco had significantly differences in all kinds of flavor ingredients besides neophytadiene and furans;3) tobacco integrated quality ranked as Zimbabwe> Brazil> Domestic.
- flue-cured tobacco,
- volatile aromatic compounds,
- ANOVA,
- principal component analysis(PCA)
References
1. [1]
  周冀衡.发展特色烟叶是重点骨干品牌和优质烟区实现共赢的合作平台[J].中国烟草学报,2009,15(6):70.
2. [2]
  周冀衡,张建平.构建中式卷烟优质特色烟叶原料保障体系是中国烟草在新形势下的战略选择[J].中国烟草学报,2008,14(1):42.
3. [3]
  左天觉.烟草的生产、生理和生物化学[M].朱尊权译.上海:上海远东出版社,1993:433-448.
4. [4]
  廖惠云,甘学文,陈景波,等.不同产地烤烟复烤烟叶C3F致香物质与其感官质量的关系[J].烟草科技,2006(6):46.
5. [5]
  Peng F,Sheng L,Liu B,et al.Comparison of different extraction methods:steam distillation,simultaneous distillation and extraction and headspace co-distillation used for the analysis of the volatile components in aged flue-cured tobacco leaves [J].J Chromatogr A,2004,1040:1.
6. [6]
  于建军,庞天河,任晓红,等.烤烟中性致香物质与评析结果关系研究[J].河南农业大学学报,2006,40(4):346.
7. [7]
  李富强,宫长荣,宋朝鹏,等.河南浓香型烤烟与进口烟叶的内在品质比较[J].浙江农业科学,2008(6):780.
8. [8]
  景延秋,张红立,李爱芳,等.河南烟区不同烤烟品种化学成分差异分析[J].广西农业科学,2010,41(11):1214.
9. [9]
  于建军,董高峰,马海燕,等.同一烤烟在2个烟区中性致香物质含量的差异性分析[J].浙江农业科学,2009(4):834.
10. [10]
  邵岩,宋春满,邓建华,等.云南与津巴布韦烤烟致香物质的相似性分析[J].中国烟草学报,2007,13(4):19.
11. [11]
  张峻松,马林,徐如彦,等.超高压处理对烟草香味成分的影响[J].烟草科技,2007(2):26.
12. [12]
  朱晓兰,杨俊,徐迎波,等.国产烤烟与津巴布韦和巴西烤烟挥发性香味物质的相似性分析[J].中国烟草学报,2010,16(S):33.
Proportional views

Cited By

Periodical cited type(4)

1.	窦思颖，张华，沈海峰，朱怀远，姚忠，廖惠云. 渗透汽化结合GC-MS分析豫烟浸膏的风味组分[J]. 分析测试学报. 2024(06) :837-847 .
2.	程生博，余翔，石炬，李晓红，李进，张萍，彭一帆，岳华峰. 叶片精选线高档卷烟原料回潮前处理对选后烟叶水分及造碎的影响[J]. 农产品加工. 2023(03) :19-22 .
3.	张相辉，关体青，陶冶，苏丹丹，张文军，熊珍. 津巴布韦烟叶游离态和结合态特征香气成分的识别与分析[J]. 西南农业学报. 2021(01) :45-51 .
4.	杨艳芹，袁凯龙，储国海，周国俊，蒋健，程昌合，宋志宇，李祖光，潘远江. 微波辅助-顶空固相微萃取-气相色谱-质谱法测定不同产地烟草中挥发性成分[J]. 理化检验(化学分册). 2016(08) :894-900 .