不同传统香型及产地的上部复烤烟叶中多酚类成分含量比较分析

  目的  明确不同传统香型及不同产地上部复烤烟叶中多酚类成分含量差异。  方法  采用高效液相色谱(HPLCDAD)、离子肼多级质谱(Trap-MSn)和飞行时间质谱(TOF-MS)技术建立烟叶多酚类成分的定性、定量分析方法, 测定了133批不同传统香型、不同产地烟叶样本中新绿原酸、绿原酸、隐绿原酸、芦丁等4种成分的含量, 并比较它们在不同产地、不同传统香型烟叶中的分布规律。  结果  按照传统香型划分, 清香型烟叶中4种多酚类成分总含量(26.19±4.07 mg/g)>中间香型(25.43±3.09 mg/g)>浓香型(22.23±3.75 mg/g)。新绿原酸在清香型烟叶中含量(2.39±0.46 mg/g)>中间香型(2.25±0.40 mg/g)>浓香型(1.84±0.39 mg/g); 芦丁在清香型烟叶中含量(8.74±1.41 mg/g)>中间香型(8.25±1.52 mg/g)>浓香型(5.99±1.40 mg/g)。新绿原酸和芦丁的含量与传统香型关系更为密切。  结论  烟叶种植地的生态环境(产地)对烟叶中多酚类成分含量影响较大, 而多酚类成分在烟叶香型的判别中并非决定要素。 

Comparative analysis of polyphenols in redried upper tobacco leaves with different flavor styles and from different production areas

In order to study flue-cured tobacco flavor styles and evaluate quality of tobacco, high performance liquid chromatography(HPLC), ion trap tandem mass spectrometer (Trap-MSn) and time-of- flight spectrometer (TOF-MS) were used to establish a qualitative and quantitative method for the determination of polyphenols in tobacco. Contents of neochlorogenic acid, chlorogenic acid, 4-caffeoylquinic acid and rutin in 133 tobacco leaves of different flavor styles collected from different production regions and areas were determined.Results indicated that total content of polyphenols in light flavored tobacco (26.19±4.07 mg/g) was approximately equal to that in medium flavored tobacco (25.43±3.09mg/g), while significantly higher than that in strong flavored tobacco (22.23±3.75mg/g). Content of neochlorogenic acid in light flavored tobacco (2.39±0.46mg/g) was higher than that in medium flavored tobacco (2.25±0.40mg/g), and both higher than that in strong flavored tobacco (1.84±0.39mg/g). Content of rutin in light flavored tobacco (8.74±1.41mg/g) was higher than that in medium flavored tobacco (8.25±1.52mg/g), and both higher than that in strong flavored tobacco (5.99±1.40mg/g).Content of neochlorogenic acid and rutin showed better relevancy with flavor styles of tobacco than chlorogenic acid and 4-caffeoylquinic acid. However, the contents of four main polyphenols ingredient in tobacco samples of same flavor styles were significantly different. It is likely that producing area of same flavor styles tobacco samples were different. Composition of polyphenols was not a deciding factor for determining tobacco flavor styles, and ecology environment of the corresponding production area, including soil and climate conditions could affect the composition of polyphenols content in tobacco leaves.