%0 Journal Article
%T 不同醇化时间烤烟中多酚的质量分数变化趋势研究<br>Dynamic Changes of Polyphenols in Flue-Cured Tobacco Leaves Under Different Time Durations of Aging
%A 李力
%A 李东亮
%A 罗诚
%A 沈怡
%A 邓发达
%A 薛芳&lt
%A br&gt
%A LI Li
%A LI Dong-liang
%A LUO Cheng
%A SHEN Yi
%A DENG Fa-da
%A XUE Fang
%J 西南大学学报(自然科学版)
%D 2018
%R 10.13718/j.cnki.xdzk.2018.04.004
%X 选取不同品种的72个复烤后烟叶样品，采用超高效液相色谱法检测，系统研究了烤烟中新绿原酸、绿原酸、隐绿原酸、莨菪亭、芸香苷和莰菲醇基-3-芸香糖苷(山奈酚糖苷)6种多酚在醇化0~2.5年时的质量分数变化与醇化时间的关系.结果显示：1)新绿原酸、绿原酸和隐绿原酸的质量分数变化均是在醇化开始后下降，1.0~1.5年时达到最低点，然后回升；2)茛菪亭的质量分数变化趋势与3种绿原酸相反，其在醇化开始后质量分数升高，在1.5~2.0年时达到最高点，然后下降；3)芸香苷和山奈酚糖苷的变化趋势则是，在醇化开始后质量分数最高，然后下降，在醇化2.5年时质量分数最低，而且还有进一步下降的趋势.得出醇化1.5~2.0年的烤烟烟叶品质较好.<br>In order to investigate the dynamic changes of polyphenols in tobacco during aging, 72 leaf samples of flue-cured tobacco from different cultivars were selected. Neochlorogenic acid, chlorogenic acid, cryptochlorogenic acid, scopletin, rutin, and kaempferol-3-O-rutinoside in the experiment samples were determined by ultra performance liquid chromatography during 0-2.5 years. The contents of neochlorogenic acid, chlorogenic acid and cryptochlorogenic acid decreased in the initial stage of aging, dropped to the lowest point in 1.0-1.5 years, and then recovered to some extent. The changing tendency of scopletin was opposite to that of the 3 chlorogenic acids, that is, increased after the start of aging, rose to the highest point in 1.5-2.0 years, and then decreased. The contents of rutin and kaempferol-3-O-rutinoside were the highest at the beginning of aging, then kept decreasing and reached the lowest point after 2.5 years. Furthermore, the trend of decline would not change. In conclusion, 1.5-2.0 years is the optimal aging duration for flue-cured tobacco leaves
%K 醇化
%K 多酚
%K 烤烟
%K 超高效液相色谱法&lt
%K br&gt
%K aging
%K polyphenol
%K flue-cured tobacco
%K ultra-performance liquid chromatography
%U http://xbgjxt.swu.edu.cn/jsuns/html/jsuns/2018/4/201804004.htm