张佳佳 过伟民 翟振 周汉平 王爱国 王桂瑶 常乃杰 郭亚迪 张盟 贾中林 张艳玲

摘 要：以2018—2019年207份C3F初烤烟叶样品为材料，研究了不同香型区域烟叶水溶性糖组分含量及其与感官品质的关系。结果表明：（1）烤烟果糖、葡萄糖、蔗糖、麦芽糖占总糖的比例均值分别为46.43%、48.15%、2.29%、3.13%。（2）清甜香型、蜜甜香型和醇甜香型区烤烟总糖、还原糖含量极显著高于焦甜焦香型、焦甜醇甜香型和清甜蜜甜香型区;（3）各香型区烤烟水溶性糖组分含量与占比特点为：清甜香型、蜜甜香型和醇甜香型果糖、葡萄糖含量高，麦芽糖含量适中，葡萄糖占比高;焦甜焦香型果糖、葡萄糖含量低，麦芽糖含量高，麦芽糖占比高;焦甜醇甜香型果糖、葡萄糖、麦芽糖含量低;清甜蜜甜香型葡萄糖、蔗糖、麦芽糖含量低，果糖含量高，果糖占比高，蔗糖占比低。（4）典型相关分析结果表明，果糖、葡萄糖、蔗糖和麦芽糖含量与烟气浓度呈负相关;果糖含量与香气质和杂气呈正相关，与劲头呈负相关;葡萄糖、蔗糖和麦芽糖含量与香型风格凸显程度呈正相关。

关键词：烤烟;水溶性糖;果糖;葡萄糖;蔗糖;麦芽糖;区域差异;感官质量

Abstract： Using 207 C3F flue-cured tobacco leave samples from 2018 to 2019 as materials， water-soluble sugar components and content of flue-cured tobacco in different tobacco aroma type zones， as well as the relationship between water-soluble sugar and sensory quality are studied.The results showed that： （1） The average proportions of fructose， glucose， sucrose， and maltose in the total sugar of flue-cured tobacco were 46.43%， 48.15%， 2.29%， and 3.13%， respectively. （2） The total sugar and reducing sugar contents of flue-cured tobacco from the aroma type I-III zone were higher than that of the aroma type III-VI zones; （3） Characteristization of the content and proportion of water-soluble sugar components of flue-cured tobacco in different aroma type zones suggested that tobacco leaves from the aroma type I-III zone contained high contents of fructose and glucose， moderate content of maltose， and high proportion of glucose. Tobacco leaves from the aroma type IV zone contained low content of fructose and glucose， high content of maltose， and high proportion of maltose. Tobacco leaves from the aroma type V zone contain low content of fructose， glucose and maltose; Tobacco leaves from the aroma type VI zone contained low content of glucose and maltose and sucrose， high content of fructose， high proportion of fructose， and low proportion of sucrose. （4） The results of canonical correlation analysis showed that the contents of fructose， glucose， sucrose and maltose are negatively correlated with the concentration of smoke. The content of fructose is positively correlated with aroma quality and offensive taste， and is negatively correlated with strength. The contents of glucose， sucrose and maltose are positively correlated with the degree of expression of aroma style.

Keywords： flue-cured tobacco; water-soluble sugar; fructose; glucose; sucrose; maltose; regional differences; sensory quality

烤煙水溶性糖的主体成分为果糖、葡萄糖、蔗糖和麦芽糖，这4种糖含量之和占水溶性糖总量的99%以上[1]，其中果糖和葡萄糖是单糖，蔗糖和麦芽糖是二糖，果糖、葡萄糖和麦芽糖属于还原糖，蔗糖属于非还原糖。水溶性糖对感官品质具有重要影响，一方面在烟叶烘烤后期，还原糖与氨基酸发生美拉德反应生成吡咯、吡嗪、呋喃类等多种香气物质;另一方面，在烟支燃吸时，水溶性糖热解形成呋喃衍生物、酮类、醛类及酚类等小分子物质，对烟气品质产生有利作用[2-3]。……