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为考察烟叶的酸味关键成分,利用凝胶渗透色谱(GPC)分离初烤烟叶的提取物,根据各流份滋味特征评价结果,合并酸味流份,得初烤烟叶提取物的酸味特征组分;建立酸味特征组分中乳酸、乙酰丙酸、苹果酸、富马酸、柠檬酸等5种有机酸的离子色谱(IC)定量方法;依据定量结果,复配上述5种有机酸的混合溶液,分别对酸味特征组分溶液和有机酸复配溶液进行滋味稀释分析(TDA);利用三点选配法(3-AFC)测定上述5种有机酸在水中的味觉阈值,结合其在酸味特征组分中的质量分数,计算各有机酸的滋味活性值(TAV).结果表明:①酸味特征组分溶液和有机酸复配溶液在TDA实验中表现出一致的最大稀释倍数,证明所考察的5种有机酸是酸味特征组分中酸味的主要来源.②根据5种有机酸的TAV推测其对酸味的贡献排序为苹果酸>乳酸>乙酰丙酸>柠檬酸>富马酸.“,”In order to analyze the key sour taste components in leaf tobacco, the extract of cured tobacco was separated by gel permeation chromatography (GPC). According to the taste characteristic of each fraction, the sour taste characteristic components (STCCs) were obtained by categorization. A quantitative method based on ion chromatography was developed to determine five selected organic acids (lactic acid, levulinic acid, malic acid, fumaric acid and citric acid) in the STCCs. On the basis of quantitative data, themixed solutions of the five organic acids were recombined, and the taste dilution analysis (TDA) of STCC solutions and the recombined solutions was conducted. The taste thresholds of the five organic acids in water were determined by three-alternative forced-choice (3-AFC) method, then their taste activity values (TAVs) were calculated by taking into account their contents in STCCs. The results showed that: 1) The maximum dilution multiple of STCC solutions was consistent with that of the recombined solutions in TDA experiment, it proved that the five acids were the main sources of sour taste in STCC solution. 2) According to their TAVs, the five acids in the order of their contribution to sour taste were malic acid >lactic acid > levulinic acid >citric acid >fumaric acid.