李勇 逄涛 师君丽 邹聪明 王亚辉 宋中邦 顾华国 隋学艺

摘 要：为了研究硃砂烟叶特征“糯米香”风味的物质基础，采用同时蒸馏萃取-气相色谱-质谱法分析了硃砂烟叶（云烟87变异株）及其对照（云烟87）的香气物质特征。结果发现，在检出的114种香气成分中，硃砂烟的平均香气物质含量是对照烟叶的2.5倍，硃砂烟中含量高于对照烟叶的化合物有96种，其中有52种香气物质的平均变化倍率（硃砂/对照）大于1.5。这些化合物主要来自非酶棕色化反应和类胡萝卜素降解，是烟叶主体香味的重要组成部分。与文献数据比对发现本试验与相关文献有21种共同检出的香气物质，其中16种香气物质在本试验和文献数据中均表现为硃砂烟中含量高于对照烟。试验还发现麦斯明、3-氧代-a-紫罗兰酮、糠醇、2-环戊烯-1，4-二酮、面包酮、吡啶-3-甲醛以及未知物18的含量分布存在对照烟叶<浅色硃砂烟<深色硃砂煙的规律，说明硃砂烟的颜色深浅可能与这些香气成分的含量有关。香气物质含量的总体提高可能是硃砂烟形成其特征“糯米香”的物质基础。

关键词：硃砂烟;香气;巨豆三烯酮;气相色谱;质谱

Abstract： Flavor compounds screening of cherry-red tobacco leaf and normal flue-cured tobacco leaf was performed to elucidate the chemical basis of the “glutinous rice flavor” of cherry-red tobacco leaf. One hundred and fourteen flavor compounds were detected and the average content of these compounds in cherry-red tobacco was 2.5 times of that of the control. There were 96 compounds with higher concentration in the cherry-red tobacco than the control， of which， 52 compounds with fold-change （cherry-red/control） more than 1.5 were identified. These compounds， mostly from the Maillard reaction and the decomposition of carotenoids， are very important contributors of the dominant flavor of tobacco. The results of this study were compared with published references and 21 common compounds were extracted. Collectively higher concentrations in cherry-red tobacco for 16 of the common compounds were discovered. The relationship between the level of the red color of the cherry-red tobacco and the concentration of the flavor compounds was also studied. The concentration of myosmine， 3-oxo-a-ionone， 2-hydroxymethyl-furan， 2-Cyclopentene-1，4 -dione， 2-methyltetrahydrofuran-3-one， nicotinaldehyde， and the unknown compound 18 were found to have the lowest concentration in the control and the highest concentration in the dark cherry-red， indicating that the concentration of these compounds maybe related to the color of the cherry-red tobacco. The elevated concentration of the detected flavor compounds may account for the basis of the “glutinous rice flavor”.

Keywords： cherry-red tobacco; flavor; megastigmatrienone; gas chromatography; mass spectrometry

硃砂烟是烤烟的尼古丁转化株，即烤烟中能将大部分尼古丁转化为降烟碱的突变植株[1-3]。硃砂烟在国外被称为“樱红烟”，最早报道于20世纪50年代[4-5]，因其特殊的“糯米香”风味而受到卷烟工业的持续关注。硃砂烟烟叶的尼古丁含量较低、去甲基尼古丁和麦斯明含量较高等特征已明确，而决定其吸食风味的香气物质特征尚不明确。目前，关于硃砂烟香气特征的研究报道极少，仅见刘哲等[6]采用顶空固相微萃取-气相色谱质谱分析硃砂烟香气特征。由于顶空固相微萃取技术本身的特点，该报道的硃砂烟香气成分中缺乏了以新植二烯、西柏三烯二醇、3-羟基-β大马酮等为代表的烟叶中基础香气成分的数据。……