不同陈化条件下烤烟多酚类物质的动态变化及其与化学成分的相关分析

利用智能恒温恒湿培养箱控制烟叶陈化的温湿度条件,研究了河南烤烟在陈化过程中多酚类物质含量的变化及其与其他化学成分的相关性。结果表明:不同温湿度条件下,总酚、绿原酸、芸香苷含量在陈化过程中整体上呈下降趋势,其中前期(0~12个月)下降幅度较大,中后期(12~21个月)较缓,此后至陈化结束基本稳定。在整个陈化过程中,高温中湿处理的烟叶总酚类物质下降幅度最大,其次是中温高湿处理,低温中湿的下降幅度最小,中温中湿、中温低湿处理的烟叶总酚类物质含量的变化稍慢,最终各处理烟叶总酚类物质含量相差不大。陈化过程中绿原酸与总酚、淀粉、总糖、烟碱、可溶性蛋白质均达到极显著正相关关系,其中与总酚、总糖的相关系数分别为r_0.01=0.977**和r_0.01=0.967**,芸香苷与烟碱、可溶性蛋白质、总酚含量呈现显著正相关,其中与总酚的相关系数r_0.05=0.722*。 

Dynamic changes of polyphenols and its correlation with other chemical components in flue-cured tobacco leaves under different aging conditions

Dynamic changes of polyphenols and its correlation other chemical components in flue-cured tobacco leaves of Henan during aging were studied by using aptitude-constant -temperature-and-constant-moisture-trunk to control the conditions. Results showed that the content of total polyphenols, chlorogenic acid, and rutin decreased during the whole aging stage, fast in the first stage (0-12months), slower in the later stage (12-21 months), and relatively stable hereafter. Descending range of the content of polyphenols was greatest in hightemperature and mid-moisture condition, less in mid-temperature and high-moisture condition, and least in low-temperature and mid-moisture condition, while descending rate was slower in mid-temperature and mid-moisture as well as mid-temperature and low-moisture condition. However, discrepancy of the final content of total polyphenols was small during aging. There were highly significant positive corrections between chlorogenic acid and polyphenols, starch, total sugar, nicontine, and soluble protein, and the correlation coefficients of chlorogenic acid with polyphenols and with total sugar were 0.977 and 0.967, respectively. There were also obvious positive corrections between rutin and nicontine, soluble protein, and polyphenols, and the correlation coefficient of rutin with polyphenols was 0.722.