闭式循环烟叶烘烤冷凝水化学成分及致香物质研究

任杰; 蔡宪杰; 曹亚凡; 曹建敏; 谭效磊; 李炜; 杨楠; 闫鼎; 许成悦; 徐秀红

doi:10.13496/j.issn.1007-5119.2021.05.013

闭式循环烟叶烘烤冷凝水化学成分及致香物质研究

Study on Chemical Constituents and Aromatic Substances in Condensed Water of Closed-loop Tobacco Curing

摘要

摘要: 为实现闭式循环烘烤过程中冷凝水的开发利用，研究了冷凝水流出速率及其主要化学成分和致香物质含量。结果表明，闭式循环烘烤过程中，冷凝水流出速率呈先升高后下降的趋势，变黄末期流出速率最大，干筋期流出速率最低。冷凝水中总植物碱含量随烘烤进行逐渐升高，未检测到总糖、还原糖和蛋白质。冷凝水中最多检测到了24种致香物质，其中苯甲醇、苯乙醇、2，3-二联吡啶、3-羟基-2-丁酮等致香物质的含量与其在烟叶中的含量属于相同数量级。

Abstract: In order to utilize condensed water in the process of closed-loop tobacco curing, the outflow rate of condensed water and the contents of chemical components and aromatic substances in the condensed water were studied. The results showed that the outflow rate of condensed water increased first and then decreased during the process of closed-loop curing, and the outflow rate was the largest at the end of yellowing and the lowest at the stem drying stage. The content of total plant alkaloid in condensed water increased gradually with the process of curing, and no total sugar, reducing sugar or protein was detected. Up to 24 aromatic substances were detected in the condensed water. The contents of aromatic substances such as benzyl alcohol, phenylethyl alcohol, 2,3-dipyridine and 3- hydroxy-2-butanone had the same order of magnitude as the contents in tobacco leaves.

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