烟草中淀粉成分研究及其对烟草影响.pdfVIP

目 录 烟草中淀粉成分的研究及其对烟草的影响 摘 要 本文考察了烟叶中淀粉的降解、裂解及对烟草品质的影响。通过简便 的淀粉含量测定方法，测定了一系列烟叶原料中的淀粉含量，并通过感官 评吸、结合不同条件下的裂解产物，探讨了淀粉对卷烟品质的影响机理。 首先，对碘显色测定烟草淀粉的方法中各影响因素进行了较详细的试 验，表明碘显色法测定烟草中的淀粉含量简便、快速，准确性较高。同时 应用该方法测定了 12 种烤烟单料烟叶的淀粉含量。结果表明：不同地区 烟叶中的淀粉含量有较大差异，福建烟叶含量较高，贵州烟叶含量较低； 而烟叶淀粉含量的部位分布具有显著的规律性：下部烟叶含量最高，中部 烟叶含量最低。 淀粉的降解主要采用外加多种混合酶的方法，通过单因素优化实验得 到最佳作用条件为：α-淀粉酶、β-淀粉酶、极限糊精酶和糖化酶施加量 分别为6ｕ/g、6ｕ/g、3ｕ/g、60ｕ/g，温度30℃，烟叶水分25%，酶作 用时间6h，此条件下烟草中淀粉的降解率为26.3%。 淀粉的裂解采用 Pyro-GC/MS 联用方法。结果表明：不同温度下，淀 粉的裂解遵循相同途径：淀粉→5-羟甲基糠醛＋二氧化碳＋氨＋丙二醇＋ 其它。 淀粉对烟草品质的影响采用感官评吸方法，结合淀粉含量测定结果进 行，结果表明：淀粉含量越高，烟叶品质越差；另外，采用混合酶法降解 后的烟叶，其感官质量明显提高；淀粉对卷烟品质的影响主要是由于淀粉 热裂解过程中产生的小分子引起的，特别与氨和丙烯醛等物质有关。 关键词：淀粉，降解，裂解，烟草，品质，感官评吸 I 目 录 STUDY ON STARCH IN TOBACCO AND ITS EFFECT MECHANISM ON TOBACCO QUALITY ABSTRACT In this paper,starch degradation and pyrolysis in tobacco and its effects on the tobacco quality have been investigated.A simple and convenient analytical method for starch in tobacco was established and the effect mechanism on tobacco quality is elaborated by employing sensory evaluation method along with pyrolysis products on different conditions. Firstly, the iodine is used to determine starch content of tobacco. The results show that this method has advantages of simplicity, rapidity and high accuracy. Furthermore, the starch contents of 12 unblended Virginia tobacco leaves are determined. The results show that the starch contents of tobacco leaves in different areas are greately different from each other. Starch content of tobacco leaf in Fujian is higher, while that of tobacco leaf in Guizhou is lower; starch content in lower lugs appears to be higher, while that of middle l