Changes of chemical components of fresh-flavor tobacco leaves under three oxygen concentration

doi:10.14088/j.cnki.issn0439-8114.2022.04.029

Abstract

Abstract: Three fresh-flavor tobacco leaves were selected and alcoholized by below 2% oxygen concentration, 6%~8% oxygen concentration and 21% oxygen concentration, respectively. The difference in the content of chemical composition of tobacco leaves were analyzed. The results showed that, with the alcoholization, the content of total alkaloids changed little, pH, polyphenols and amino acids decreased, and the ratio of two sugars increased gradually. Among the three controlled atmosphere methods, pH decline range, polyphenol consumption rate, amino acid consumption were manifested as 21% oxygen concentration>6%~8% oxygen concentration > below 2% oxygen concentration. The chemical composition change of 21% oxygen concentration controlled atmosphere was the largest, and the fluctuation of below 2% oxygen concentration controlled atmosphere was relatively gentle. In high temperature season, pH, consumption rate of polyphenols and amino acids all had a process of accelerating change. Because of the different producing areas, the conventional chemical composition of the three kinds of fresh-flavor tobacco leaves were quite different, pH, polyphenol content and amino acid content of B1F （A） tobacco leaves from Pu’er city of Yunnan province and Xichang city of Sichuan province were significantly higher than those from Longyan city of Fujian province.

Key words: controlled atmosphere and alcoholization, fresh-flavor tobacco leaf, oxygen concentration, chemical composition

CLC Number:

TS41⁺1

HUANG Lei, ZHAN Lei, HUANG Zhou-kai, LI Sai, PAN Wen-li, GAO Qun-yu, CHEN Yue-li, LI Ying-zhi, YANG Xiao-dong, LI Min. Changes of chemical components of fresh-flavor tobacco leaves under three oxygen concentration[J]. HUBEI AGRICULTURAL SCIENCES, 2022, 61(4): 145-149.

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