河南浓香型烤烟叶面不同分切区位非挥发性有机酸含量和感官质量的变化
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摘要
为进一步探索烟叶分切加工的化学物质基础,以河南浓香型初烤烟叶为材料,从叶尖到叶基分切成10段(HN-1～HN-10),利用单因素方差分析、相关回归分析研究了叶片不同分切区位非挥发性有机酸含量的变化,并基于非挥发性有机酸含量对不同区位进行聚类分析和感官评价。结果表明:(1)不同分切区位非挥发性有机酸总量平均为124.22 mg/g,变幅为41.70～193.40 mg/g,各组分平均含量表现为苹果酸(89.38 mg/g)>草酸(18.07 mg/g)>柠檬酸(13.48 mg/g)>丙二酸(3.13 mg/g)>丁二酸(0.17 mg/g);(2)草酸和丙二酸在不同区位间的差异达到极显著水平;(3)丙二酸、柠檬酸含量与分切区位(HN-1→HN-10)呈极显著负相关关系,草酸与分切区位呈极显著正相关关系,从叶尖到叶基,草酸含量呈逐渐增加的抛物线型变化,丙二酸和柠檬酸含量均呈逐渐降低的线性变化;(4)可将不同区位聚为两段,第一段(HN-1～HN-7)非挥发性有机酸含量为124.68 mg/g,第二段(HN-8～HN-10)含量为123.15 mg/g;(5)两段式分切烟叶样品的感官评吸结果为第一段(43.19分)>整片(42.08分)>第二段(41.04分),且第一段的得分显著高于整片和第二段,说明切除叶基3/10的烟叶有望作为高端原料的替代。
In order to further explore the chemical component basis of cutting and machining the flue-cured tobacco leaf,this paper collected Henan robust flavor style flue-cured tobacco leaves as materials,which were cut into 10 sections( HN-1～ HN-10),to study the changes of non-volatile organic acid contents in different cutting zone bits by one-way ANOVA and correlate and regression analysis; and conducted clusterring analysis and sensory evaluation of different sections based on non-volatile organic acid contents. The results indicated that:(1) The average total content of non-volatile organic acid at different section were 124.22 mg/g,variation was from 41.70 mg/g to 193.40 mg/g,and average contents of each component showed as malic acid( 89.38 mg/g) > oxalic acid( 18.07 mg/g) > citric acid( 13.48 mg/g) >malonic acid( 3.13 mg/g) > succinic acid( 0.17 mg/g).(2) The contents of oxalic acid and malonic acid among different sections had extremely significant differences.(3) The contents of malonic acid and citric acid( HN-1→HN-10) had extremely significant negatively correlation with cutting sections,and oxalic acid was positivelycorrelated with the section location. Its content presented a gradual increase in the number of parabolic changes. The contents of malonic acid and citric acid presented a gradual decrease linear change.(4) The robust flavor style fluecured tobacco leaf could be cut into 2 sections,the contents of total non-volatile organic acid at the first section( HN-1～ HN-7) were 124.68 mg/g,and that of the second section( HN-8 ～ HN-10) were 123.15 mg/g.(5) The score of sensory evaluation showed that the first section( 43.19) > full leaf( 42.08) > the second section( 41.04),and the score of the first section was obviously higher than those of the full leaf and second section,indicating the tobacco leaf cut off 3/10 leaf base could replace the high-end material.
In order to further explore the chemical component basis of cutting and machining the flue-cured tobacco leaf,this paper collected Henan robust flavor style flue-cured tobacco leaves as materials,which were cut into 10 sections( HN-1～ HN-10),to study the changes of non-volatile organic acid contents in different cutting zone bits by one-way ANOVA and correlate and regression analysis; and conducted clusterring analysis and sensory evaluation of different sections based on non-volatile organic acid contents. The results indicated that:(1) The average total content of non-volatile organic acid at different section were 124.22 mg/g,variation was from 41.70 mg/g to 193.40 mg/g,and average contents of each component showed as malic acid( 89.38 mg/g) > oxalic acid( 18.07 mg/g) > citric acid( 13.48 mg/g) >malonic acid( 3.13 mg/g) > succinic acid( 0.17 mg/g).(2) The contents of oxalic acid and malonic acid among different sections had extremely significant differences.(3) The contents of malonic acid and citric acid( HN-1→HN-10) had extremely significant negatively correlation with cutting sections,and oxalic acid was positivelycorrelated with the section location. Its content presented a gradual increase in the number of parabolic changes. The contents of malonic acid and citric acid presented a gradual decrease linear change.(4) The robust flavor style fluecured tobacco leaf could be cut into 2 sections,the contents of total non-volatile organic acid at the first section( HN-1～ HN-7) were 124.68 mg/g,and that of the second section( HN-8 ～ HN-10) were 123.15 mg/g.(5) The score of sensory evaluation showed that the first section( 43.19) > full leaf( 42.08) > the second section( 41.04),and the score of the first section was obviously higher than those of the full leaf and second section,indicating the tobacco leaf cut off 3/10 leaf base could replace the high-end material.
引文
[1]王瑞新.烟草化学[M].北京:中国农业出版社,2003.
[2] Weeks W W. Chemistry of tobacco constituents influencing flavor and aroma[J]. Rec. Adv. Tob. Sci.,1985,11:175-200.
[3]王利杰,卢红.烟草有机酸研究进展[J].贵州农业科学,2007,35(3):142-144.Wang L J,Lu H. Research progress on organic acids in tobacco[J]. Guizhou Agric. Sci.,2007,35(3):142-144.
[4]刘百战,徐亮,胡便霞,等.卷烟中非挥发性有机酸及某些高级脂肪酸的分析[J].烟草科技,2000(1):25-27.Liu B Z,Xu L,Hu B X,et al.. Analysis of non-volatile organic and some high fatty acids in domestic and foreign cigarettes[J]. Tob. Sci. Technol.,2000(1):25-27.
[5]刘百战,蔡继宝,朱立军,等.国内外部分白肋烟烟叶中非挥发性有机酸、高级脂肪酸、生物碱及p H值的对比分析[J].中国烟草学报,2002(2):1-5.Liu B Z,Cai J B,Zhu L J,et al.. Analysis of nonvolatile organic acids,high fatty acids,alkaloids and pH values of some domestic and foreign burly tobaccos[J]. Acta. Tab. Sin.,2002(2):1-5.
[6]史宏志,刘国顺.烟草香味学[M].北京:中国农业出版社,1998.
[7]于建军,宫长荣.烟草原料初加工[M].北京:中国农业出版社,2009.
[8]王晓耕,王家洪,冉宁,等.烟叶分切工艺在打叶复烤生产中的应用[J].烟草科技,2005(2):3-4,40.Wang X G,Wang J H,Ran N,et al.. Leaf cutting before threshing and redrying[J]. Tob. Sci. Technol.,2005(2):3-4,40.
[9]张忠峰,张世成,齐海涛.分切打叶工艺设备的研究与应用[J].烟草科技,2011(6):16-19.Zhang Z F,Zhang S C,Qi H T. Improvement of tipping and threshing equipments[J]. Tob. Sci. Technol.,2011(6):16-19.
[10]郑宏斌,刘江豫,杜阅光,等.浓香型烟叶分切不同段位质量变化研究[J].湖北农业科学,2014(16):2824-2826.Zheng H B,Liu J Y,Du Y G,et al.. Quality changes of different cutting segments of robust flavor style flue-cured tobacco leaves[J]. Hubei Agric. Sci.,2014(16):2824-2826.
[11]龙明海,资文华,华一崑,等.主成分分析结合Fisher最优分割法在烟叶分切中的应用[J].烟草科技,2016(8):84-88.Long M H,Zi W H,Hua Y K,et al.. Application of principal component analysis combined with Fisher optimal segmentation method to tobacco leaf sectioning[J].Tob. Sci. Technol.,2016(8):84-88.
[12]毛志伟,李忠寿,武凯.初烤烟叶不同区位的物理耐加工性对比研究[J].当代化工研究,2017(5):161-163.Mao Z W,Li Z S,Wu K. Comparative study of the physical machinability resistance of originally-baked tobacco in different location[J]. Modern Chem. Res.,2017(5):161-163.
[13]徐安传.烟叶不同区位多酚主要组分的分布特征研究[J].云南农业大学学报,2013,28(6):819-824.Xu A C. Distribution characteristics of polyphenol components indifferent leaf positions of flue-cured tobacco[J]. J. Yunnan Agric. Univ.,2013,28(6):819-824.
[14]徐安传,胡巍耀.烟叶不同区位叶黄素和β-胡萝卜素分布特征的研究[J].中国烟草科学,2013,34(2):59-63.Xu A C,Hu W Y. Distribution characteristics of lutein andβ-carotene in different leaf positions of flue-cured tobacco[J].Chin. Tob. Sci.,2013,34(2):59-63.
[15]祁林,陈伟,王政,等.浓香型烟叶不同分切区位石油醚提取物的含量[J].烟草科技,2014(1):53-55,76.Qi L,Chen W,Wang Z,et al.. Contents of petroleum ether extracts in different portions of robust flavor style flue-cured tobacco leaf[J]. Tob. Sci. Technol.,2014(1):53-55,76.
[16]陈伟,杨树林,田海英,等.基于致香成分含量为评价指标的烟叶分切方法[J].广州化工,2016(23):89-91,112.Chen W,Yang S L,Tian H Y,et al.. Study on tobacco leaf cutting based on content of aroma components in different portions[J].Guangzhou Chem. Ind.,2016(23):89-91,112.
[17]陈伟,张玉,王根发,等.浓香型烟叶分切烟片的综合质量研究[J].郑州轻工业学院学报(自然科学版),2013,28(5):26-29.Chen W, Zhang Y, Wang G F, et al.. Study on the comprehensive quality evaluation of different leaf parts in robust flavor style flue-cured tobacco[J]. J. Zhengzhou Univ. Light Ind.(Nat. Sci.),2013,28(5):26-29.
[18]颜克亮,武怡,曾晓鹰,等.“三段式”分切烟叶醇化品质差异性比较与分析[J].中国烟草科学,2011,32(4):23-27.Yan K L,Wu Y,Zeng X Y,et al.. Quality difference of aging tobacco leaf by three section cutting[J]. Chin. Tob. Sci.,2011,32(4):23-27.
[19]符再德,张其龙,张晖,等.张家界桑植浓香型烤烟烟叶分切研究[J].烟草科技,2012(5):51-55.Fu Z D,Zhang Q L,Zhang H,et al.. Study on chemistry of different portions of robust flavor style flue-cured tobacco leaf from Sangzhi,Zhangjiajie[J].Tob. Sci. Technol.,2012(5):51-55.
[20]国家烟草专卖局. YC/T 138-1998烟草及烟草制品感官评价方法[J].北京:中国标准出版社,1998.
[21]刘春奎,贾琳,毋丽丽,等.河南主产烟区烤烟非挥发性有机酸含量[J].烟草科技,2014(8):62-67.Liu C K,Jia L,Wu L L,et al.. Contents of nonvolatile organic acids in flue-cured tobacco from main tobacco growing areas in Henan[J].Tob. Sci. Technol.,2014(8):62-67.
[22]卢秀萍,许仪,许自成,等.不同烤烟基因型非挥发性有机酸和高级脂肪酸含量的变异分析[J].中国烟草学报,2007(6):47-51.Lu X P,Xu Y,Xu Z C,et al.. Analysis of variation of the contents of non-volatile organic acids and senior fatty acids in different flue-cured tobacco genotypes[J]. Acta Tab. Sin.,2007(6):47-51.
[23]杨虹琦,周冀衡,郭紫明,等.湖南不同烤烟中非挥发性有机酸含量的差异[J].中国烟草学报,2006,12(4):44-46,57.Yang H Q,Zhou J H,Guo Z M,et al.. Difference of the content of nonvolatile organic acids in flue-cured tobacco varieties in Hunan province[J]. Acta Tab. Sin.,2006,12(4):44-46,57.
[24]黎妍妍,林国平,李锡宏,等.湖北烤烟非挥发性有机酸含量及其与海拔高度的关系分析[J].中国烟草科学,2009,30(6):53-56.Li Y Y,Lin G P,Li X H,et al.. Nonvolatile organic acid content in flue-cured tobacco leaves and its relationship with altitude in Hubei[J]. Chin. Tob. Sci.,2009,30(6):53-56.
[25]李强,周冀衡,杨荣生,等.土壤及气候对烤烟非挥发性有机酸含量影响的效应分析[J].江西农业大学学报,2011,33(6):1043-1049.Li Q,Zhou J H,Yang R S,et al.. Effects of soil and climate on non-volatile organic acid content in flue-cured tobacco leaf[J]. Acta Agric. Univ. Jiangxiensis,2011,33(6):1043-1049.
[26]刘帅帅,王允白,王志华,等.南平特色烤烟非挥发性有机酸(盐)与感官质量的相关性分析[J].中国烟草科学,2012,33(3):32-36.Liu S S,Wang Y B,Wang Z H,et al.. Correlation analysis between nonvolatile organic acids and sensory quality of the characteristic flue-cured tobacco in Nanping[J]. Chin. Tob.Sci.,2012,33(3):32-36.
[27]潘瑞炽.植物生理学[M].北京:高等教育出版社,2011.
[2] Weeks W W. Chemistry of tobacco constituents influencing flavor and aroma[J]. Rec. Adv. Tob. Sci.,1985,11:175-200.
[3]王利杰,卢红.烟草有机酸研究进展[J].贵州农业科学,2007,35(3):142-144.Wang L J,Lu H. Research progress on organic acids in tobacco[J]. Guizhou Agric. Sci.,2007,35(3):142-144.
[4]刘百战,徐亮,胡便霞,等.卷烟中非挥发性有机酸及某些高级脂肪酸的分析[J].烟草科技,2000(1):25-27.Liu B Z,Xu L,Hu B X,et al.. Analysis of non-volatile organic and some high fatty acids in domestic and foreign cigarettes[J]. Tob. Sci. Technol.,2000(1):25-27.
[5]刘百战,蔡继宝,朱立军,等.国内外部分白肋烟烟叶中非挥发性有机酸、高级脂肪酸、生物碱及p H值的对比分析[J].中国烟草学报,2002(2):1-5.Liu B Z,Cai J B,Zhu L J,et al.. Analysis of nonvolatile organic acids,high fatty acids,alkaloids and pH values of some domestic and foreign burly tobaccos[J]. Acta. Tab. Sin.,2002(2):1-5.
[6]史宏志,刘国顺.烟草香味学[M].北京:中国农业出版社,1998.
[7]于建军,宫长荣.烟草原料初加工[M].北京:中国农业出版社,2009.
[8]王晓耕,王家洪,冉宁,等.烟叶分切工艺在打叶复烤生产中的应用[J].烟草科技,2005(2):3-4,40.Wang X G,Wang J H,Ran N,et al.. Leaf cutting before threshing and redrying[J]. Tob. Sci. Technol.,2005(2):3-4,40.
[9]张忠峰,张世成,齐海涛.分切打叶工艺设备的研究与应用[J].烟草科技,2011(6):16-19.Zhang Z F,Zhang S C,Qi H T. Improvement of tipping and threshing equipments[J]. Tob. Sci. Technol.,2011(6):16-19.
[10]郑宏斌,刘江豫,杜阅光,等.浓香型烟叶分切不同段位质量变化研究[J].湖北农业科学,2014(16):2824-2826.Zheng H B,Liu J Y,Du Y G,et al.. Quality changes of different cutting segments of robust flavor style flue-cured tobacco leaves[J]. Hubei Agric. Sci.,2014(16):2824-2826.
[11]龙明海,资文华,华一崑,等.主成分分析结合Fisher最优分割法在烟叶分切中的应用[J].烟草科技,2016(8):84-88.Long M H,Zi W H,Hua Y K,et al.. Application of principal component analysis combined with Fisher optimal segmentation method to tobacco leaf sectioning[J].Tob. Sci. Technol.,2016(8):84-88.
[12]毛志伟,李忠寿,武凯.初烤烟叶不同区位的物理耐加工性对比研究[J].当代化工研究,2017(5):161-163.Mao Z W,Li Z S,Wu K. Comparative study of the physical machinability resistance of originally-baked tobacco in different location[J]. Modern Chem. Res.,2017(5):161-163.
[13]徐安传.烟叶不同区位多酚主要组分的分布特征研究[J].云南农业大学学报,2013,28(6):819-824.Xu A C. Distribution characteristics of polyphenol components indifferent leaf positions of flue-cured tobacco[J]. J. Yunnan Agric. Univ.,2013,28(6):819-824.
[14]徐安传,胡巍耀.烟叶不同区位叶黄素和β-胡萝卜素分布特征的研究[J].中国烟草科学,2013,34(2):59-63.Xu A C,Hu W Y. Distribution characteristics of lutein andβ-carotene in different leaf positions of flue-cured tobacco[J].Chin. Tob. Sci.,2013,34(2):59-63.
[15]祁林,陈伟,王政,等.浓香型烟叶不同分切区位石油醚提取物的含量[J].烟草科技,2014(1):53-55,76.Qi L,Chen W,Wang Z,et al.. Contents of petroleum ether extracts in different portions of robust flavor style flue-cured tobacco leaf[J]. Tob. Sci. Technol.,2014(1):53-55,76.
[16]陈伟,杨树林,田海英,等.基于致香成分含量为评价指标的烟叶分切方法[J].广州化工,2016(23):89-91,112.Chen W,Yang S L,Tian H Y,et al.. Study on tobacco leaf cutting based on content of aroma components in different portions[J].Guangzhou Chem. Ind.,2016(23):89-91,112.
[17]陈伟,张玉,王根发,等.浓香型烟叶分切烟片的综合质量研究[J].郑州轻工业学院学报(自然科学版),2013,28(5):26-29.Chen W, Zhang Y, Wang G F, et al.. Study on the comprehensive quality evaluation of different leaf parts in robust flavor style flue-cured tobacco[J]. J. Zhengzhou Univ. Light Ind.(Nat. Sci.),2013,28(5):26-29.
[18]颜克亮,武怡,曾晓鹰,等.“三段式”分切烟叶醇化品质差异性比较与分析[J].中国烟草科学,2011,32(4):23-27.Yan K L,Wu Y,Zeng X Y,et al.. Quality difference of aging tobacco leaf by three section cutting[J]. Chin. Tob. Sci.,2011,32(4):23-27.
[19]符再德,张其龙,张晖,等.张家界桑植浓香型烤烟烟叶分切研究[J].烟草科技,2012(5):51-55.Fu Z D,Zhang Q L,Zhang H,et al.. Study on chemistry of different portions of robust flavor style flue-cured tobacco leaf from Sangzhi,Zhangjiajie[J].Tob. Sci. Technol.,2012(5):51-55.
[20]国家烟草专卖局. YC/T 138-1998烟草及烟草制品感官评价方法[J].北京:中国标准出版社,1998.
[21]刘春奎,贾琳,毋丽丽,等.河南主产烟区烤烟非挥发性有机酸含量[J].烟草科技,2014(8):62-67.Liu C K,Jia L,Wu L L,et al.. Contents of nonvolatile organic acids in flue-cured tobacco from main tobacco growing areas in Henan[J].Tob. Sci. Technol.,2014(8):62-67.
[22]卢秀萍,许仪,许自成,等.不同烤烟基因型非挥发性有机酸和高级脂肪酸含量的变异分析[J].中国烟草学报,2007(6):47-51.Lu X P,Xu Y,Xu Z C,et al.. Analysis of variation of the contents of non-volatile organic acids and senior fatty acids in different flue-cured tobacco genotypes[J]. Acta Tab. Sin.,2007(6):47-51.
[23]杨虹琦,周冀衡,郭紫明,等.湖南不同烤烟中非挥发性有机酸含量的差异[J].中国烟草学报,2006,12(4):44-46,57.Yang H Q,Zhou J H,Guo Z M,et al.. Difference of the content of nonvolatile organic acids in flue-cured tobacco varieties in Hunan province[J]. Acta Tab. Sin.,2006,12(4):44-46,57.
[24]黎妍妍,林国平,李锡宏,等.湖北烤烟非挥发性有机酸含量及其与海拔高度的关系分析[J].中国烟草科学,2009,30(6):53-56.Li Y Y,Lin G P,Li X H,et al.. Nonvolatile organic acid content in flue-cured tobacco leaves and its relationship with altitude in Hubei[J]. Chin. Tob. Sci.,2009,30(6):53-56.
[25]李强,周冀衡,杨荣生,等.土壤及气候对烤烟非挥发性有机酸含量影响的效应分析[J].江西农业大学学报,2011,33(6):1043-1049.Li Q,Zhou J H,Yang R S,et al.. Effects of soil and climate on non-volatile organic acid content in flue-cured tobacco leaf[J]. Acta Agric. Univ. Jiangxiensis,2011,33(6):1043-1049.
[26]刘帅帅,王允白,王志华,等.南平特色烤烟非挥发性有机酸(盐)与感官质量的相关性分析[J].中国烟草科学,2012,33(3):32-36.Liu S S,Wang Y B,Wang Z H,et al.. Correlation analysis between nonvolatile organic acids and sensory quality of the characteristic flue-cured tobacco in Nanping[J]. Chin. Tob.Sci.,2012,33(3):32-36.
[27]潘瑞炽.植物生理学[M].北京:高等教育出版社,2011.