| 不同烤烟品种的类胡萝卜素、多酚含量及感官品质的比较 |
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| 引用本文： | 席元肖,宋纪真,杨军,刘阳,过伟民.不同烤烟品种的类胡萝卜素、多酚含量及感官品质的比较[J].烟草科技,2011(2). |
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| 作者姓名： | 席元肖 宋纪真 杨军 刘阳 过伟民 |
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| 作者单位： | 中国烟草总公司郑州烟草研究院,郑州高新技术产业开发区枫杨街2号,450001 |
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| 基金项目： | 郑州烟草研究院科技计划项目"烤烟质体色素及降解产物含量与品质的关系及调控技术研究" |
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| 摘 要： | 采用反相高效液相色语法对2009年云南种植的5个烤烟品种烟叶的类胡萝卜素和多酚含量进行了测定,并进行了感官评吸.结果表明:①不同品种烤烟的类胡萝卜素和多酚含量存在一定差异,烟叶类胡萝卜素含量以云烟85最高,K326最低,NC297,KRK26和云烟87居中;多酚含量以云烟87最高,NC297次之,KRK26最低.②各烤烟品种不同部位的含量差异表现为:云烟85、云烟87,K326和NC297的中部叶类胡萝卜素含量高于上部叶,KRK26的上部叶高于中部叶;各烤烟品种多酚类含量均为上部叶高于中部叶.③烤烟品种云烟87、云烟85和KRK26的感官质量优于NC297和K326,多酚类物质含量越高对感官质量越不利,类胡萝卜素含量过高或过低对烟叶的感官质量也不利.初步试验结果,类胡萝卜素的适宜含量为115～133μg/g,在此范围内多酚含量越低,烤烟感官品质越好.
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| 关 键 词： | 烤烟 类胡萝卜素 多酚 品质 |
Comparison of Carotenoid and Polyphenol Contents and Smoking Quality Between Different Flue-cured Tobacco Cultivars |
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| XI YUAN-XIAO,SONG JI-ZHEN,YANG JUN,LIU YANG,GUO WEI-MIN.Comparison of Carotenoid and Polyphenol Contents and Smoking Quality Between Different Flue-cured Tobacco Cultivars[J].Tobacco Science & Technology,2011(2). |
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| Authors: | XI YUAN-XIAO SONG JI-ZHEN YANG JUN LIU YANG GUO WEI-MIN |
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| Affiliation: | XI YUAN-XIAO,SONG JI-ZHEN,YANG JUN,LIU YANG,and GUO WEI-MIN Zhengzhou Tobacco Research Institute of CNTC,Zhengzhou 450001,China |
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| Abstract: | The contents of carotenoid and polyphenol in leaves of five flue-cured tobacco cultivars grown in Yunnan in 2009 were quantitatively determined with reverse phase high performance liquid chromatography,and the smoking quality of the tobacco was evaluated.The results showed that: 1) The contents of carotenoid and polyphenol in different flue-cured tobacco cultivars were varied.The carotenoid content in Yunyan85 was the highest,followed by NC297,KRK26 and Yunyan87,while K326 the last.The polyphenol content in... |
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| Keywords: | Flue-cured tobacco Carotenoid Polyphenol Quality |
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