期刊论文

Correlation Analysis of Main Maillard Reaction Components and Sensory Evaluation Indices of Flue-Cured Tobacco of Different Flavor Types

中文

轧钢

1003-9996

2016

32

7

179-184

贵州中烟工业有限责任公司资助项目“贵州中烟主要产区烟叶原料特征香味成分及安全性评价研究”（合同号12122）；

本校为第一机构

揭示不同香型烤烟风格特色形成与美拉德反应物的关系,为研究和开发更具特色的新型卷烟配方提供理论和试验依据。采用高效液相色谱仪、连续流动化学分析仪等现代仪器分析技术,测定分析了不同产地生产的不同香型烤烟中与感官评吸指标密切相关的芸香苷、还原糖、烟碱和脯氨酸等化学成分的含量,并从美拉德反应物的角度对数据进行了相关性分析。结果表明:（1）清香型和中间香型烤烟各部位烟叶的还原糖含量均极显著高于浓香型烟叶;（2）浓香型烤烟各部位烟叶的烟碱含量均显著高于清香型和中间香型烟叶;（3）清香型和中间香型C3F和X2F烟叶的芸香苷含量及B2F烟叶脯氨酸含量均高于浓香型烟叶;（4）相关分...

The study aims to reveal the relationship between the characteristic formation and Maillard reactioncomponents of flue-cured tobacco of different flavor types, and provide theoretical and experimental evidencefor investigating and developing more featured and new cigarette blend. Modern instrument analyticaltechnique like the HPLC and continuous flow chemical analyzer were used to determine and analyze thecontent of rutin, reducing sugar, nicotine and proline of tobacco leaves from various producing areas anddifferent flavor types. Analysis of ...