不同生態(tài)區(qū)域烤煙煙葉香氣物質分析

　　摘要：為明確不同生態(tài)區(qū)域烤煙關鍵香氣物質種類，并依據(jù)香氣物質對不同生態(tài)區(qū)域進行分類，采用正己烷常溫萃取法和液相-氣相-質譜聯(lián)用技術對不同烤煙風格6個生態(tài)區(qū)域烤煙煙葉香氣物質進行測定。結果表明，不同生態(tài)區(qū)域煙葉有14種香氣物質差異顯著，貴州中部山區(qū)煙葉中巨豆三烯酮等8種香氣物質含量顯著高于其他產區(qū)。主成分分析表明，巨豆三烯酮、茄酮和降茄二酮是不同風格烤煙的關鍵香氣物質；以貴州中部山區(qū)煙葉香氣物質的主成分得分排名最高，云貴高原產區(qū)排名最低。通過主成分聚類分析將6個生態(tài)區(qū)劃分為3類，第1類以貴州中部山區(qū)為主；第2類以秦巴山區(qū)為主；第3類以武陵山區(qū)為主，而山東產區(qū)、東北產區(qū)和云貴高原產區(qū)的取樣點分別在第2、3類中分布�；�于煙葉香氣物質含量的不同生態(tài)區(qū)烤煙評價和分類是可行的。
　　關鍵詞：不同生態(tài)區(qū)域；烤煙；香氣物質
　　中圖分類號：TS41+1文章編號：1007-5119（2015）03-0001-07 DOI：10.13496/j.issn.1007-5119.2015.03.001
　　Abstract： The main purpose of this study was to explore the key aroma in flue-cured tobacco leaves， and to classify different ecological regions tobacco based on this. Seventeen aroma were analyzed by N-hexane solvent extraction and liquid chromatography-gas chromatography-mass spectrometry （LC-GC-MS） method with 115 flue-cured tobacco samples collected from 25 sampling points in six ecological regions. Principal component analysis and cluster analysis were conducted on the determination results of aroma. Results showed that the contents of fourteen aroma components were significantly different among flue-cured tobacco leaves from different ecological regions.Moreover， eight aroma components including megastigmatrienonelin flue-cured tobacco leaves of mountainous areas of central Guizhou were significantly higher than the other regions. Principal component analysis suggested that the key of aroma components in flue-cured tobacco leaves included megastigmatrienonel，solanone and norsolandione. The highest score of principal component was from the mountainous areas of central Guizhou， while the lowest score was from Yunnan， Guizhou plateau production areas. Using principal component-cluster analysis method based on the contents of aroma components in flue-cured tobacco leaves， the six ecological regions tobacco in this study could be divided into three clusters， with the first one represented by the mountainous areas of central Guizhou， the second one represented by the mountainous areas of Qinba， and the third one represented by the mountainous areas of Wuling. In addition， the sampling points of Shandong production areas， Northeast production areas and Yunnan， Guizhou plateau production areas belonged to the second and third cluster respectively. Aroma components can be used in evaluating and classificationofflue-cured tobaccofrom different ecological regions.
　　Keywords： different ecological regions； flue-cured tobacco；aroma
　　我國烤煙按其香氣風格分為清香型、中間香型和濃香型三大類，其中，中間香型所占的比例最高。中間香型煙葉產區(qū)從云貴高原到長白山麓，產區(qū)跨度大，生態(tài)條件相差懸殊。不同生態(tài)區(qū)之間煙葉風格特色差別較大，煙葉質量特色或風格與生態(tài)條件、品種、栽培措施、調制方法等多種因素有關[1-4]，其中，生態(tài)條件是主要影響因素[5]。生態(tài)條件等因素造成的煙葉香氣物質含量和比例的差異是煙葉香氣風格不同的重要原因[6]。因此，人們圍繞煙葉香氣物質開展了大量研究。有研究認為，煙葉中新植二烯和類胡蘿卜素降解產物的含量對煙葉香氣質量有重要影響[7-8]；王能如等[9]認為大馬酮、巨豆三烯酮、茄酮等最能代表我國烤煙主體香味成分；李章海等[10]認為不同產區(qū)煙葉香氣指數(shù)的差異由茄酮、大馬酮等主導。綜上所述，煙葉質體色素和西柏烷類降解產物對香氣質量貢獻較大[3，8-9，11]；但由于煙葉香氣物質種類的多樣性及其與煙葉質量關系的復雜性，目前，煙葉關鍵香氣物質評價指標并未得到廣泛認同。為此，本研究以不同風格烤煙生態(tài)區(qū)煙葉樣品為研究對象，分析不同生態(tài)區(qū)烤煙香氣物質的差異，篩選煙葉關鍵香氣物質指標，以期為特色優(yōu)質煙葉開發(fā)和煙葉香型風格產區(qū)定位提供理論依據(jù)。

相關熱詞搜索：烤煙 煙葉 香氣 物質 生態(tài)