烟叶多酚含量的品种间差异及其与感官质量的关系

为考察南平烟区翠碧一号、云烟87和K326三个品种间烟叶多酚含量的差异及其与感官质量的关系，采集了邵武、光泽、蒲城、建阳和武夷山等5个县（市、区）初烤C3F和B2F等级烟叶样品，测定了新绿原酸、4-O-咖啡奎尼酸、绿原酸、莨菪亭、芸香苷和山奈酚葡萄糖苷等6种物质含量，分析其在品种间的差异及对感官质量的影响。结果表明，绿原酸和芸香苷是烟叶中两种最主要的多酚化合物，莨菪亭含量最低。翠碧一号的新绿原酸、4-O-咖啡奎尼酸、绿原酸、山奈酚葡萄糖苷及多酚总量的含量高于K326和云烟87。C3F等级烟叶中新绿原酸、4-O-咖啡奎尼酸、绿原酸和多酚总量高于B2F。随着烟草中新绿原酸和绿原酸含量的增加，烟气的香气质、杂气、余味、回甜感等指标趋好。香气量和杂气是影响透发性的两个主要因素，且香气量居于主导地位。

Difference of Polyphenol Contents in Flue-cured Tobacco Varieties and Their Relationship with Sensory Quality

In order to find out the difference of polyphenol contents among flue-cured tobacco varieties, and the relationship between polyphenol contents and sensory quality, six polyphenol compounds were determined in the samples of primary flue-cured tobacco leaves from Nanping. Nine sensory quality indexes including quality of aroma, volume of aroma, volatility, offensive odor, concentration, strength, irritancy, aftertaste and sweet after taste were evaluated. The difference of polyphenol compounds in different varieties were compared, and the correlation between polyphenol compounds and sensory quality was analyzed. The results showed that chlorogenic acid and rutin were the highest polyphenols in tobacco leaves, the sum of them accounted for about 80% of the total phenols, and the content of scopoletin was the lowest. The contents of neochlorogenic acid, 4-o-caffequinic acid, chlorogenic acid, kaempferol glucoside and polyphenols in Cuibiyihao were higher than those in K326 and Yunyan87. The contents of chlorogenic acid, chlorogenic acid and polyphenols in C3F grade tobacco leaves were higher than that in B2F, which may be one of the factors that the sensory quality of C3F was higher than that of B2F. By increasing the contents of chlorogenic acid and neochlorogenic acid in tobacco leaves, we cloud improve the quality of aroma, eliminate the offensive odor, improve the aftertaste, increase the sense of sweet after taste, and improve the sensory quality of tobacco leaves as a whole. Aroma and offensive odor are the two main factors affecting volatility, and the volume of aroma played a leading role in volatility.