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[目的]测定不同陈化时期烤烟中绿原酸含量和颜色变化,探讨它们之间的相互关系。[方法]分别用高效液相色谱测定陈化36个月内烤烟K326和云烟85绿原酸含量变化,用比色仪测定烟叶颜色的变化,通过比较探讨绿原酸与褐变之间的关系。[结果]烤烟K326和云烟85在陈化的0~12个月内绿原酸的含量变化与颜色变化有明显的相关性,R2分别为0.993 5和0.983 3,表明在烟叶陈化初期褐变主要由酚类物质氧化所导致;在陈化的12~36个月时,绿原酸的含量变化与颜色变化基本不相关,R2分别为0.116 9和0.009 0,说明在此期间引起颜色变化的内因已不是酚类物质的氧化反应。[结论]在烟叶陈化的前12个月主要控制酚类物质的氧化程度可防止烟叶陈化初期褐变。
[Objective] The aim was to determine the content and color change of chlorogenic acid in flue-cured tobacco during different aging stages and to explore the interrelationship between them. [Method] The changes of chlorogenic acid content of flue-cured tobacco K326 and Yunyan 85 during the 36 months of aging were determined by high performance liquid chromatography. The changes of the color of flue-cured tobacco leaf were determined by colorimeter. The relationship between chlorogenic acid and browning was discussed . [Result] The changes of chlorogenic acid content in flue-cured tobacco K326 and Yunyan 85 during the 0-12 months of aging showed significant correlation with the color change, with R2 of 0.993 5 and 0.983 3, respectively. The results showed that during the early aging of tobacco, Mainly due to the oxidation of phenols; aged 12 to 36 months, chlorogenic acid content changes and color changes are basically irrelevant, R2 were 0.116 9 and 0.009 0, indicating the color change during this period Internal factors are not phenolic oxidation reaction. [Conclusion] The main control of the oxidation degree of phenols in the first 12 months of tobacco aging could prevent the browning of tobacco during the initial aging.