烤煙基因型間香味物質(zhì)的差異分析
Differences in Aroma Components among Flue-cured Tobacco Genotypes
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摘要: 對(duì)高香氣烤煙新品系“8306”等8個(gè)烤煙基因型進(jìn)行香味成分的差異分析,，旨在顯示“8306”的高香氣特性。用分光光度法測(cè)定葉面分泌物含量和殘余法測(cè)定浸提后石油醚提取物的含量,，用氣相色譜/質(zhì)譜聯(lián)用儀（GC/MS）對(duì)“8306”和中煙100的香味物質(zhì)含量和組成進(jìn)行鑒定,。結(jié)果表明，“8306”的葉面分泌物,、石油醚提取物含量和總香值均較高,，這可能是與其它基因型香氣質(zhì)量差異的主要原因?！?306”的20種含量較高成分可能是其高香氣產(chǎn)生的主要物質(zhì)基礎(chǔ),。“8306”的總香氣成分含量遠(yuǎn)高于中煙100,，這可能是其香味突出的原因之一,。Abstract: For expressing the superior aroma of new flue-cured line 8306, the experiments were conducted to compare the flavor components of eight flue-cured genotypes, with quantitative determination of leaf surface trichome exudate by spectrophotometry and the petrolum ether extract by residual method, and the identification of flavor components in “8306” and Zhongyan100 by GC/MS. The result showed that 8306 had high contents of leaf surface trichome exudate, petrolum ether extract and total volulme of aroma, which might contribute to the specific aroma quality of 8306. The twenty components in 8306 might be the precursor of high level of flavor. The total aroma components in 8306 was much higher than in Zhongyan100, which might partially result in the prominent aroma in 8306.
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