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[目的]了解国内主要烤烟产区初烤烟叶多酚类物质含量及组成情况。[方法]采用高效液相色谱法分析来自18个烟叶产区的65个初烤烟叶样品的6种多酚类物质含量,并对样品进行烟叶感官质量评价。[结果]我国烤烟烟叶样品的多酚总量均在20mg/g以上,最高达43.80mg/g,其中总绿原酸占多酚总量的比例在54%～80%,芸香苷次之,而莨菪亭含量不到3%;不同地区的烤烟样品多酚类物质含量和组成存在0.05水平显著差异,云南和贵州烟叶多酚含量在0.05水平显著高于其他地区,云南烟叶多酚中的芸香苷含量及比例均最高;感官质量评价结果显示,多酚含量高的烟叶,烟叶香气质量较好。[结论]初步明确了国内烤烟多酚类物质的含量和组成状况及其对烟叶香气质量的影响。
[Objective] The research aimed to understand the content and composition of polyphenols in flue-cured tobacco leaves in the main producing areas of China. [Method] The contents of 6 polyphenols in 65 samples of flue-cured tobacco leaves from 18 tobacco producing areas were analyzed by high performance liquid chromatography (HPLC). The sensory quality of tobacco was evaluated. [Result] The total amount of polyphenols in China’s flue-cured tobacco samples was above 20mg / g, up to 43.80mg / g, of which total chlorogenic acid accounted for 54% ~ 80% of the total polyphenols, followed by rutin, While the content of scopolamine kiosk was less than 3%. The polyphenol content and composition of flue-cured tobacco samples in different regions were significantly different at 0.05 level. The content of polyphenols in Yunnan and Guizhou was significantly higher at 0.05 than other regions. The Rutaceae The content and proportion of glycosides were the highest. Sensory evaluation showed that the aroma of tobacco with high polyphenol content was better. [Conclusion] The contents and composition of polyphenols in flue-cured tobacco and their effects on the aroma quality of tobacco were preliminarily identified.