Review of the Relation Between the Plastid pigment and the Quality of Tobacco Leaves

Zhao Mingqin, Iu Jinxia, Huang Yongcheng, Huang Yuanjiong, Su Changtao

Chinese Agricultural Science Bulletin ›› 2007, Vol. 23 ›› Issue (7) : 135-135. DOI: 10.11924/j.issn.1000-6850.0707135
食品科学

Review of the Relation Between the Plastid pigment and the Quality of Tobacco Leaves

  • Zhao Mingqin, Iu Jinxia, Huang Yongcheng, Huang Yuanjiong, Su Changtao
Author information +
History +

Abstract

Plastid pigment has an important influence on tobacco quality. This article makes a review of the classification of plastid pigment, effect of the plastid pigment and its degrading products on the quality of tobacco leaves, and the influential factors of breed, environment and technology of cultivation, ripeness, curing and aging. The authors suggest that future researches should focus on the physiological mechanism of the degrading、the extraction and the flavoring of the plastid pigment etc, which can pertinently improve the quality of tobacco leaves, provide the important quality-formed theories and technical support for further enhancing the usability of tobacco leaves and the style of aroma and taste of the cigarette.

Key words

Tobacco;Chlorophyll;Carotenoid;Quality

Cite this article

Download Citations
Zhao Mingqin, Iu Jinxia, Huang Yongcheng, Huang Yuanjiong, Su Changtao. Review of the Relation Between the Plastid pigment and the Quality of Tobacco Leaves. Chinese Agricultural Science Bulletin. 2007, 23(7): 135-135 https://doi.org/10.11924/j.issn.1000-6850.0707135

References

[1]左天觉,著.朱尊权,译.烟草的生产、生理和生物化学[M].上海:远东出版社,1993:385-396.
[2]Week, W. W. Chemistry of tobacco constituents influencing flavor and aroma[J]. Recent Advance of Tobacco Science, 1985, (11):175-200.
[3]Weybrew, JA. Estimation of the plastid pigments in tobacco [J]. Tobacco Science, 1957, (1):1-5.
[4]李雪震,张希杰,李念胜,等.烤烟烟叶色素与烟叶品质的关系[J].中国烟草科学,1988,(2):23-27.
[5]宫长荣.烟草调制学[M].北京:中国农业出版社,2003:91-119.
[6]王树生.烟叶色素与化学成分及评吸结果的相关性[J].中国烟草科学,1990,(4):21-24.
[7]周冀衡,王勇,邵岩,等.产烟国部分烟区烤烟质体色素及主要挥发性香气物质含量比较[J].湖南农业大学学报,2005,(2):128-132.
[8]周冀衡,杨虹琦,林桂华,等.不同烤烟产区烟叶中主要挥发性香气物质的研究[J].湖南农业大学学报,2004,30(1):20-23.
[9]Roberts D L, Rode W A. Isolation and identification of flavor components of burley tobacco [J].Tobacco Science, 1972,(16):107-112.
[10] Enzell C R. Leaf composition in relation to smoking quality and aroma [J]. Recent Advance of Tobacco Science, 1980, (6):64-122.
[11] Leafing well J C, Chemical and sensory aspects of tobacco flavor [J].Recent Advance of Tobacco Science, 1988, (14):169-218.
[12] Kaneko H, Harada M.4-Hydroxy-β-damascone and 4-Hydroxy-dihydro-β-damascone from Cigar tobacco [J].Agricultural Biology Chemistry, 1972, 36(1):168-171.
[13] 景延秋,宫长荣,高玉珍,等.烟草香味物质及其形成的前体物质研究进展[J].湛江海洋大学学报,2006,(1):94-98.
[14] 罗昌荣,赵震毅,刘涵刚,等.β-胡萝卜素裂解温度对其裂解产物的影响[J].无锡轻工大学学报,2003,22(3):67-75.
[15] 史宏志,刘国顺.烟草香味学[M].北京:中国农业出版社,1998:153-157.
[16] 张成敏,刘志华,肖燕,等.β-胡萝卜素化学降解产物研究[J].烟草科学研究,1999,(1):46-47.
[17] 缪明明,王昆仑,古昆,等.叶黄素的化学降解产物及机理研究[J].烟草科技, 1998, (2):30-31.
[18] 李雪震,张希杰,李念胜,等.烤烟烟叶色素、组织与品种的关系[J].中国烟草科学,1988,(1):1-7.
[19] 汪耀富,高华军,刘国顺,等.不同基因型烤烟叶片致香物质含量的对比分析[J].中国农学通报,2005,2l(5):117-120.
[20] 韩锦峰,刘卫群,杨素勤,等.海拔高度对烤烟香气物质的影响[J].中国烟草,1993,(3):1-3.
[21] 许自成,张婷,马国华,等.不同调控措施对烤烟质体色素及其降解产物的影响[J].河南农业大学学报,2006,40(1):15-17.
[22] 韦凤杰,刘国顺,杨永锋,等.烤烟成熟过程中类胡萝卜素变化与其降解香气物质关系[J].中国农业科学,2005,38(9):1882-1889.
[23] Siedow JN. Plant lipoxygenase: structure and function [J]. Annu Rev Plant Physiol Plant Mol Biol, 1991,(42):145-188.
[24] Wong, J. N. and r.a.Bernhard. Effect of nitrogen source on pyrazine formation [J]. Agric Food Chem., 1998, (36):123-129.
[25] 赵铭钦,于建春,程玉渊,等.烤烟烟叶成熟度与香气质量的关系[J].中国农业大学学报,2005,(3):10-14.
[26] 刘百战,冼可法.不同部位、成熟度及颜色的云南烤烟中某些中性香味成分的分析研究[J].中国烟草学报,1993,(3):46-53.
[27] 杨立均,宫长荣,马京民.烘烤过程中烟叶色素的降解及与化学成分的相关分析[J].中国烟草科学,2002,(2):5-7.
[28] 温华东,宗会,张燕,等.香料烟不同晾制处理调制过程中生理变化研究[J].中国烟草学报,2004,10(4):36-41.
[29] Burton, H. R., L. P. Bush, and J. L. Hamilton. Effect of curing on the chemical composition of burley tobacco[J]. Recent Advance of Tobacco Science, 1983,(9):91-153.
[30] Wright, H. E. Soluble browning reaction pigment of aged burley tobacco. I. The nondialyzable fraction [J].Arch Biochem Biophys, 1960,(86):94-101.
[31] 胡有持,牟定荣,李炎强,等.云南烤烟复烤片烟自然陈化时间与质量关系的研究[J].中国烟草学报,2004,10(4):1-7.
[32] 赵铭钦,汪耀富,杜士彬,等.陈化期间烟叶香气成份消长规律的研究[J].中国农业大学学报,1997,2(3):73-77.
[33] 李炎强,胡有持,朱忠,等.云南烤烟复烤叶片陈化过程香味成分的变化及与感官评价的关系研[J].中国烟草学报,2004,10(1);1-8.
[34] 赵铭钦,刘国顺,杜绍明.香料烟陈化过程中烟叶香气成分释放与消长规律研究[J].中国农学通报,2005,21(8);53-58.
[35] 朱大恒,韩锦峰,于建春,等.烤烟自然醇化和人工发酵过程中香气成分变化的研究[J].中国烟草学报,1999,5(4):6-11.
[36] Wahlburg I K, Kaelsson K, Johnson W H, et al. Effects of flue-curing and ageing on the volatile, neutral and acidic constituents of Virginia tobacco[J].Phytochemistry,1977,16 (1):217-231.
Share on Mendeley

Accesses

Citation

Detail

Sections
Recommended

/