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    蒋佳芮, 许力, 杨文武, 向海英, 宋春满, 曾婉俐, 李雪梅. 云产卷烟中4种水溶性糖含量及其与品质的关系[J]. 中国烟草科学, 2019, 40(6): 89-94. DOI: 10.13496/j.issn.1007-5119.2019.06.013
    引用本文: 蒋佳芮, 许力, 杨文武, 向海英, 宋春满, 曾婉俐, 李雪梅. 云产卷烟中4种水溶性糖含量及其与品质的关系[J]. 中国烟草科学, 2019, 40(6): 89-94. DOI: 10.13496/j.issn.1007-5119.2019.06.013
    JIANG Jiarui, XU Li, YANG Wenwu, XIANG Haiying, SONG Chunman, ZENG Wanli, LI Xuemei. Analysis of Four Water-soluble Sugars and Their Relationship with Sensory Quality in Yunnan Produced Cigarettes[J]. CHINESE TOBACCO SCIENCE, 2019, 40(6): 89-94. DOI: 10.13496/j.issn.1007-5119.2019.06.013
    Citation: JIANG Jiarui, XU Li, YANG Wenwu, XIANG Haiying, SONG Chunman, ZENG Wanli, LI Xuemei. Analysis of Four Water-soluble Sugars and Their Relationship with Sensory Quality in Yunnan Produced Cigarettes[J]. CHINESE TOBACCO SCIENCE, 2019, 40(6): 89-94. DOI: 10.13496/j.issn.1007-5119.2019.06.013

    云产卷烟中4种水溶性糖含量及其与品质的关系

    Analysis of Four Water-soluble Sugars and Their Relationship with Sensory Quality in Yunnan Produced Cigarettes

    • 摘要: 为明确云产卷烟中4种水溶性糖的含量特征,采用液相色谱蒸发光散射检测器分析了4类40份云产卷烟样品中果糖、葡萄糖、蔗糖、麦芽糖4种水溶性糖含量。结果表明,卷烟样品中4种水溶性糖含量均值由高到低依次为果糖、葡萄糖、麦芽糖、蔗糖,含量均值分别为11.99%、7.95%、1.52%、1.32%,变异系数分别为10.52%、17.38%、19.40%、19.00%;其中果糖和葡萄糖含量较高,蔗糖和麦芽糖含量相对较低,且差别不大。4种水溶性糖中,葡萄糖与果糖、蔗糖含量呈现高度正相关,相关系数分别为0.899和0.642。4类卷烟中,葡萄糖、果糖和蔗糖含量从四类烟到二类烟依次升高,到一类烟又略有降低;麦芽糖含量则从四类烟到一类烟依次降低。

       

      Abstract: To investigate the sugar content characteristics of Yunnan produced cigarettes, four water-soluble sugars including fructose, glucose, sucrose and maltose in 40 samples were quantified by liquid chromatography with evaporative light-scatting detector. The results showed that the mean sugar contents from high to low were fructose, glucose, maltose and sucrose. The mean contents were 11.99%, 7.95%, 1.52% and 1.32% respectively, and the coefficient of variation were 10.52%, 17.38%, 19.40% and 19.00%, respectively. The contents of fructose and glucose were higher, sucrose and maltose were lower, and the difference between sucrose and maltose was not significant. The content of glucose was highly positively correlated with fructose and sucrose, and the correlation coefficients were 0.899 and 0.642. The contents of fructose, glucose and glucose increased with cigarette quality improving from type 4 to type 2, and decreased slightly in type 1, while the content of maltose decreased from type 1 to type 4.

       

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