| 刘峰峰，方 欣，李林林，谭再钰，叶明樵，朱婷婷，黄友谊，潘 勇.雪茄茄衣深度发酵过程中挥发性成分的变化[J].广东农业科学,2022,49(2):158-164 |
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雪茄茄衣深度发酵过程中挥发性成分的变化 |
| Changes of Volatile Components in CigarWrapper During Deep Fermentation |
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| DOI：10.16768/j.issn.1004-874X.2022.02.019 |
| 中文关键词: 工业生产 茄衣 深度发酵 顶空固相微萃取 差异挥发物 |
| 英文关键词: industrial production wrapper deep fermentation headspace solid-phase microextraction differential volatile |
| 基金项目:湖北中烟工业有限责任公司科技项目（2019JSYL3JS2B045，2018JSYL3JS2B001） |
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| 中文摘要: |
| 【目的】目前尚不明确深度发酵对雪茄烟叶品质的影响，而挥发性成分是影响雪茄感官品质的重
要因素，为探究茄衣深度发酵过程中挥发性成分的变化，分析深度发酵对雪茄烟叶品质的影响。【方法】采用
HS-SPME/GC-MS 法对工业生产中雪茄茄衣深度发酵过程 5 个阶段的样品挥发性成分进行分析。【结果】从茄衣
样品中鉴定出 37 种挥发性成分，在种类上以含氮化合物和醇类为主，其次为酯类和酮类；在相对含量上以烟碱
和新植二烯为主，其中挥发性烟碱相对含量最高、占挥发物总量的 76.28%~83.32%，新植二烯占挥发物总量的
11.60%~15.88%，其次为含氮化合物（除烟碱外）、酮类，挥发物整体呈显著上升趋势；从茄衣中筛选出主要差
异挥发物 13 种，主要包括酮类的六氢假紫罗酮、香叶基丙酮、β- 紫罗兰酮、植酮、法尼基丙酮，含氮化合物 3-
乙酰基吡啶、1- 乙酰基吡咯烷、麦司明、二烯烟碱、2,3’- 联吡啶等。【结论】深度发酵对茄衣中挥发物的种
类无明显影响，但对其含量有明显影响。这将为雪茄烟叶品质的提高提供依据。 |
| 英文摘要: |
| 【Objective】At present, the effect of deep fermentation on the quality of cigar tobacco leaves is still unclear,
and volatile components are important factors affecting the sensory quality of cigars. The study is carried out to explore the
changes of volatile components during the deep fermentation of wrappers and to analyze the effects of deep fermentation on
the quality of cigar tobacco leaves.【Method】HS-SPME/GC-MS method was used to analyze the volatile components of
samples in five stages of deep fermentation of cigar wrappers in industrial production.【Result】37 volatile components
were identified from wrapper samples, mainly including nitrogen-containing compounds and alcohols, followed by esters and
ketones. In terms of relative content, nicotine and neophytadiene were the main components. The relative content of volatile nicotine was the highest, accounting for 76.28% - 83.32% of the total volatile matter, and that of neophytadiene accounted for
11.60% - 15.88% of the total volatile matter, followed by nitrogen-containing compounds (except for nicotine) and ketones, and
the volatiles showed a significant upward trend as a whole. 13 main differential volatile compounds were screened out from the
wrappers, mainly including hexahydro pseudoviolone, geranyl acetone, β- ionone, phytone, farnesyl acetone, 3-acetylpyridine,
1-acetylpyrrolidine, mesamine, nicotyrine, and 2,3’- bipyridine, etc.【Conclusion】Deep fermentation has no obvious effect
on the types of volatiles in wrappers, but it has a significant effect on their contents. This will provide a basis for improving the
quality of cigar wrappers. |
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