烤烟游离氨基酸与美拉德反应产物的相关分析

Correlation Analysis of Free Amino Acids and Maillard Reaction Products in Flue-Cured Tobacco

摘要: 目的：明确烤烟内游离氨基酸与美拉德反应产物的相关关系，为改善烤烟香味成分、提高烟叶工业可用性提供理论依据。方法：采集正宁县植烟区3个乡镇的烤烟样品进行游离氨基酸含量和美拉德反应产物含量的测定，并对两者进行描述统计性分析、简单相关和典型相关分析。结果：简单相关分析表明，组氨酸含量与糠醛含量呈极显著正相关关系。缬氨酸含量与2-乙酰基呋喃含量呈极显著负相关关系，蛋氨酸含量与2-乙酰基呋喃、3,4-二甲基-2,5-呋喃二酮以及2-乙酰基吡咯含量均呈极显著正相关关系。色氨酸含量与5-甲基糠醛含量呈极显著负相关关系。苯丙氨酸含量与3,4-二甲基-2,5-呋喃二酮以及2-乙酰基吡咯含量均呈极显著正相关关系，与2-乙酰基呋喃含量呈显著正相关关系。典型相关分析表明，在一定范围内，随着蛋氨酸和苯丙氨酸含量的降低以及色氨酸含量的升高，引起美拉德反应产物糠醇、2-乙酰基呋喃、3,4-二甲基-2,5-呋喃二酮和2-乙酰基吡咯含量的升高。随着组氨酸、缬氨酸、蛋氨酸、色氨酸和丙氨酸含量的升高，引起美拉德反应产物糠醛含量的升高和2-乙酰基呋喃、5-甲基糠醛含量的降低。结论：烤烟内游离氨基酸及其组合与美拉德反应产物含量密切相关。在大田生育期，可以通过喷施外源氨基酸来调控美拉德反应产物含量，进而满足卷烟工业香味风格需要，提高烤烟工业可用性。

Abstract: Objective: To clarify the correlation between free amino acids and Maillard reaction products in flue-cured tobacco, and to provide a theoretical basis for improving the aroma components of flue-cured tobacco and improving the usability of the tobacco industry. Methods: The contents of free amino acids and Maillard reaction products in flue-cured tobacco samples collected from 3 towns in Zhengning County were determined, and the two were analyzed by descriptive statistics, simple correlation and canonical correlation. Results: Simple correlation analysis showed that there was a significant positive correlation between histidine content and furfural content. The content of valine was negatively correlated with 2-acetylfuran, the content of methionine was positively correlated with 2-acetylfuran, 3,4-dimethyl-2,5-furanedione and 2-acetylpyrrole, the content of tryptophan was negatively correlated with 5-methylfurfural, and the content of phenylalanine was positively correlated with 3,4-dimethyl-2,5-furanedione, the content of 5-furanedione and 2-acetylpyrrole was significantly positively correlated, and the content of 2-acetylfuran was significantly positively correlated. Canonical correlation analysis showed that with the decrease of methionine and phenylalanine content and the increase of tryptophan content, the contents of furfuryl alcohol, 2-acetylfuran, 3,4-dimethyl-2,5-furanedione and 2-acetylpyrrole increased. With the increase of the contents of histidine, valine, methionine, tryptophan and alanine, the content of furfural in Maillard reaction products increased and the content of 2-acetylfuran and 5-methylfurfural decreased. Conclusion: The content of free amino acids and their combinations in flue-cured tobacco is closely related to Maillard reaction products. In the field growth period, the content of Maillard reaction products can be regulated by spraying exogenous amino acids, so as to meet the needs of the cigarette industry flavor style and improve the usability of the flue-cured tobacco industry.