Abstract:

To better understand the aroma characteristics of Hongda tobacco variety in Qujing of Yunnan Province, this study took flue-cured tobacco in C3F level as material, and measured the contents of chlorogenic acid, rutin and scopoletin of 636 flue-cured tobacco varieties with HPLC method. This study also analyzed and commpared the polyphenolic contents of different varieties, producing areas, altitudes, terrains and soil types. The results indicated that: ①The averaged polyphenol content of Hongda flue-cured tobacco was 37.65 mg/g, among which the contents of chlorogenic acid, rutin and scopoletin were 23.97 mg/g, 13.58 mg/g and 0.09 mg/g, respectively. ②The chlorogenic acid and polyphenol contents of Hongda variety were significantly higher than those in other varieties. ③The polyphenol content in flue-cured tobacco planted in different natural environment exhibited significant or extreme significant differences. Among different producing areas, the polyphenol content in Huize was the highest, and that in Luliang was the lowest. Among different altitudes, the contents of chlorogenic acid, rutin, scopolet, and total polyphenol in varieties planted at low altitude were significantly higher than those planted at medium or high altitude. Among different tarrains, the contents of chlorogenic acid and total polyphenol of flue-cured tobacco planted near the river channel were significantly higher than that planted at other terrains, and that of flue-cured tobacco planted at purple soil were extreme significantly higher than that planted at other agrotypes. ④The result from analysis of grey correlation indicated that polyphenol content could mainly influence the index of sensory smoking quality, such as ash color, impact and fullness and thickness.

Key words: flue-cured tobacco, Hongda, polyphenol, sensory quality of smoking, analysis of grey correlation

摘要：

为了更好地认识云南曲靖红大品种烤烟的香气特征，以C3F等级烟叶为材料，采用HPLC方法测定了636个烟叶样品的绿原酸、芸香苷和莨菪亭含量，并对不同品种、产地、海拔高度、地形和土壤类型的多酚含量进行了比较分析。结果表明：①红大烤烟多酚含量平均为37.65 mg/g，其中绿原酸、芸香苷和莨菪亭含量分别为23.97 mg/g、13.58 mg/g和0.09 mg/g。②红大品种绿原酸和多酚总量极显著高于其他品种。③不同自然环境下的烟叶多酚含量存在显著或极显著的差异，其中不同产地红大多酚总量以会泽最高、陆良最低；在低海拔种植的红大绿原酸、芸香苷、莨菪亭和多酚总量极显著高于中、高海拔；河槽红大的绿原酸和多酚总量显著高于其他地形；紫色土红大的绿原酸和多酚总量极显著高于其他土壤类型。④灰色关联分析表明曲靖红大烤烟多酚含量主要影响感官评吸质量指标中的灰色、劲头和成团性。

关键词: 烤烟；红大；多酚；感官评吸质量；灰色关联分析