烟叶多元酸和高级脂肪酸分析及其对感官品质的影响

为明确湖南烟区烟叶原料多元酸和高级脂肪酸含量及其与感官品质的关系,采用非衍生化方法的气相色谱法对湖南烟区3个区县,不同部位的7种烟叶样品的多元酸和高级脂肪酸含量进行检测,发现7种烟叶原料,多元酸中丙酸含量最高,其次是3-甲基戊酸和2-甲基丁酸,高级脂肪酸中十六酸含量最高,再次是亚油酸和油酸;同时发现,这些多元酸和高级脂肪酸在上部烟叶中的含量高于中部烟叶;采用偏最小二乘回归分析(PLSR)方法对烟叶中多元酸和高级脂肪酸含量与感官品质相关性进行了分析。结果表明,多元酸含量越高,提香越明显,口腔刺激感越低且透发性越强,而高级脂肪酸仅仅可以提高烟叶抽吸劲头,但不利于其他感官指标。

Analyses of the volume of the polybasic acids and higher fatty acids and their effect on tobacco quality

The relationship of polybasic acids and higher fatty acid content with sensory quality of tobacco raw materials from the different tobacco growing area in Hunan province was investigated, using non derivatization gas chromatographic method. Seven tobacco samples were collected from three districts/counties, and the content of polybasic acids and higher fatty acids of them were detected. The results showed that the highest content of seven kinds of tobacco among the polybasic acids was propionic acid, followed by 2-Methylbutyric acid and 3-methylvaleric acid. Among the higher fatty acids, the highest content of seven kinds of tobacco was palmitic acid, followed by linoleic acid and oleic acid. Moreover, the content of these volatile and non volatile acid in upper leaves was found higher than in middle leaves. Using partial least squares regression analysis (PLSR) method, the correlation analyses of polybasic and higher fatty acids and their sensory quality of the tobacco leaf samples were also conducted. The results showed that the higher the content of polybasic acids was, the lower the sense of oral irritation was, and the more obvious of the smoke incense and the stronger of the smoke permeability as well. However, the higher fatty acids could only improve the suction of tobacco, and had a bad effect on other sensory indexes.