【作者】 肖志新；

【导师】 周冀衡； 杨虹琦；

【作者基本信息】 湖南农业大学 ， 生化与分子生物学， 2006， 硕士

【摘要】 本研究检测了K346、中烟90、RG17、G80四个品种和欠熟、适熟、完熟三个不同成熟度烤烟的烟气成分，分析烤烟的常规化学指标与烟气成分的关系；通过向烟丝喷加蔗糖、葡萄糖、果糖三种糖和柠檬酸、苹果酸两种有机酸，检测烟丝物理性质和烟气成分的变化。研究发现： 1．K346焦油释放量最大，三种稠环芳烃的含量却最低，三种稠环芳烃在焦油中的相对含量也最低，但中烟90焦油释放量较小，三种稠环芳烃的含量却超过其他三个品种，三种稠环芳烃在焦油中的相对含量最高。K346各种水溶性糖的含量基本低于其他品种，总氮、烟碱、石油醚提取物和总挥发碱的含量均高于其他三个品种，而利于烟叶燃烧的钾含量却最低；中烟90各种糖含量则最高。各种水溶性糖含量与卷烟焦油生成量关系并不密切，但它与烟气有害成分如稠环芳烃的量关系密切，总氮、烟碱、石油醚提取物和总挥发碱和钾与焦油关系密切。 2．完熟烤烟的焦油量明显高于欠熟烤烟，约低于适熟烤烟，但燃烧后生成的三种稠环芳烃含量及其在焦油中的相对含量却最低；完熟烤烟各种糖含量均最低，钾、总氮、烟碱、石油醚提取物、总挥发酸和总挥发碱含量均最高。 3．蔗糖对烟丝的平衡含水率、填充率、焦油量、烟气烟碱、挥发性有机酸总量和乙酸、酚类化合物总量和儿茶酚影响最大；葡萄糖对CO、稠环芳烃总量和苯并[a]芘的影响要大于蔗糖和果糖；果糖对烟丝物理性质和烟气的影响优于蔗糖和葡萄糖。 4．苹果酸、檬酸对烟丝的平衡含水率、填充率的影响差异不显著；苹果酸对焦油、烟气烟碱、CO、三种稠环芳烃总量和苯并[a]芘的影响均低于柠檬酸；苹果酸对烟气挥发性有机酸总量和乙酸、酚类化合物总量和儿茶酚的影响则高于柠檬酸。苹果酸对烤烟烟气品质的影响优于柠檬酸。更多还原

【Abstract】 This experiment determinated smoke ingredients of K346,zhongyan90,RG 17, G80 varieties at three maturities of unripe, ripe and overripe.analysised their relations with its conventional chemical index; examines the change of the shredded tobacco physical propertis and smoke ingredients , spurted 3 kinds of sugar fructose.sucrose, glucose,and two kinds of acid ,malic acid,citric acid into the shredded tobacco. The main research conclusions are as follows:1. Of K346,the reslate and relalive PAHs contents are the lowest through the tar is the most, Of zhongyan90, the reslate and relalive PAHs contents are the most through the tar is the lower. The K346 each kind of water-soluble sugar content basically is lower than other varieties, the content of the total N, nicotin, the benzene- withdrawed matter and total volatilizing alkali is higher than other three varieties, but the content of potassium is actually lowest, favoring leaf tobacco burn; zhongyan90’s sugar content is highest. Various water-soluble sugars aren’t key factors deciding the cigarette tar, but it works a more tremendous negative influence to the haze harmful ingredient , for example PAHs, total nitrogen, nicotin, benzene-withdrawed matter and total volatilizing alkali and potassium have close relations with the tar.2. The tar of fully matural flue-cured tobacco is obviously more than that of immatural flue-cured tobacco, approximately lower than that of the suitably matural flue-cured tobacco, but the contents of three PAHs and their relative contents in the tar in burning are actually the lowest; each kind of sugars in fully matural flue-cured tobacco is lowest, the content of the potassium, the total nitrogen, the nicoton, the benzene-withdrawed matter, total volatilizing acid and volatilizing alkali is highest.3. The sucrose more significally influences the shredded tobacco equilibrium moisture content,the packing rate, the content of the tar, the smoke nicotin, the volatile acid and更多还原