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为探索烤烟中醇、酮两类致香物质质量分数形成的影响因素,在云南省昆明、保山、红河、文山和曲靖等5个烟区,以种植区域、土壤质地和海拔范围3种生态因子为基调进行采样,采用同时蒸馏萃取法、内标法和气―质谱联用分析技术,对K326烟叶中酮、醇两类致香物质组分及其质量分数进行探索.结果表明:1)植烟区域是影响醇、酮质量分数及其总量的主要因素,5个区域中以保山最有利于K326烟叶醇、酮两类致香成分的形成,而其余4个区域差异不大.2)从土壤质地来看,中壤土最有利于烟叶中酮类致香成分的形成,轻粘土和重壤土次之,而醇类物质几乎不受土壤质地的影响.3)从海拔范围来看,海拔1 500~1 800 m范围比较有利于烟叶醇、酮类致香物质的形成,而海拔1 100~1 500 m或1 800~2 300 m的范围次之.
In order to explore the factors affecting the formation of alcohol and ketones in flue-cured tobacco, three kinds of ecological factors, including planting area, soil texture and altitude, were planted in Kunming, Baoshan, Honghe, Wenshan and Qujing areas in Yunnan Province. As the keynote, the components of the aroma components of K326 tobacco and their mass fractions were explored by simultaneous distillation extraction, internal standard method and GC-MS.The results showed that: 1) Area is the main factor affecting the mass fraction of alcohols and ketones and their total amount. Baoshan is the most beneficial to the formation of alcohol and ketones in K326 tobacco in five areas, while the other four areas are not significantly different.2) From From the perspective of soil texture, medium loam is the most conducive to the formation of aroma components of tobacco in the leaves, followed by light clay and heavy loam, while the alcoholic material is hardly affected by soil texture.3) From the elevation of elevation 1 The range of 500 ~ 1 800 m is more favorable for the formation of aroma compounds of tobacco leaf and alcohol, followed by the range of 1 100 ~ 1 500 m or 1 800 ~ 2 300 m above sea level.