The aromatic characteristics of cigar tobacco leaves are the result of the release of aromatic compounds, but research on the distinctive aromatic profiles of cigars has been limited. This study employed GC-IMS combined with PCA to reveal differences in volatile components in cigar tobacco leaves. Additionally, HS-SPME and SBSE were used to extract volatile components from cigar tobacco leaves, which were then identified using GC-O-MS. Based on odor activity values, 15 out of 120 compounds were classified as aromatic active compounds. GC-IMS and GC-MS experiments indicated that "fatty" "grass" "fruity" "ammonia" "citrus" "chocolate odor" and "mint and camphor" were identified as characteristic aromatic attributes of cigar tobacco leaves. These characteristic aromas were associated with compounds such as Ammonia, 3-Methylbutanal, Pentanal, 2-Butanone, D-limonene, Nonanal, 6-Methyl-5-heptadiene-2-one, Geraniol and Neophytadiene. This study provides insights into improving cigar quality and promoting the development of new products with unique aromatic characteristics.

[Objective]To clarify the material basis of sourness in heated tobacco and the"tobacco raw material-chemical components-sensory"correlation mechanism.[Method]57 representative tobacco leaves of heated tobacco products were selected.39 chemical compositions of the raw tobacco leaves was determined using methods such as continuous flow analysis,UPLC,and GC-MS;heated tobacco samples were prepared using a roller-pressing method,and 54 chemical composition of the smoke was qualitatively and quantitatively analyzed using central-cut two-dimensional gas chromatography-mass spectrometry(GC-GC/MS).The sourness was evaluated using a 0-5 point scale.Kruskal-Wallis tests,Spearman's correlation analysis,Random forest model,and cluster analysis were employed to identify the key chemical components associated with sourness.[Result]57 heated tobacco product samples were classified into three groups based on sensory evaluation of sourness:slightly sour(38),moderately sour(10),and sour(9).Analysis of differences indicated that 47 of the 93 detected components showed significant differences between groups(P＜0.05).Correlation analysis indicated that components such as chlorogenic acid(Rho=0.84),sucrose(Rho=0.82),rutin(Rho=0.81),and acetic acid(Rho=0.56)showed a highly significant positive correlation with the sourness score;components such as,isovaleramide(Rho=-0.77),oxalic acid(Rho=-0.72),and nicotine(Rho=-0.50)showed a significant negative correlation with the sourness score.Cluster analysis results indicate that the 57 samples can be divided into two clusters.The right-hand cluster(37 samples),consisting primarily of flue-cured tobacco,is enriched with components positively correlated with sourness,such as chlorogenic acid and sucrose.These samples exhibit a sensory profile of"sour"or"slightly sour",forming the material basis for the strong sourness profile of heated tobacco products;the left cluster(20 samples),composed of air-cured tobaccos such as Burley and cigar tobacco,was highly enriched in negatively correlated components such as nitrogen-containing compounds and was perceived as"slightly sour".The classification results objectively reflect how typical metabolic differences shape sensory profiles:flue-cured tobacco dominated by carbon metabolism extensively accumulates sugars and polyphenols,laying the material basis for strong sourness,whereas air-cured tobacco dominated by nitrogen metabolism is enriched in alkaline substances such as alkaloids,significantly suppressing sourness expression.[Conclusion]The sourness of heated tobacco products is highly correlated with the chemical components of both raw materials and smoke.This study identified polyphenols and sugars represented by chlorogenic acid,sucrose,and acetic acid as the key positive acid-contributing components driving the expression of sourness in heated tobacco products,while nitrogen-containing compounds and specific dicarboxylic acids represented by isovaleramide,oxalic acid,and nicotine were identified as the negative regulatory components that inhibit sourness.The synergistic accumulation of carbon metabolites and the appropriate reduction of nitrogenous alkaline substances constitute the shared material basis for forming the strong sourness profile in heated tobacco products,providing a scientific basis for raw material screening and sensory regulation.

Heated tobacco products (HTPs) sensory quality depends jointly on the components of the tobacco raw materials and the smoke. However, the relationships among tobacco leaf aroma components, heated tobacco smoke components and sensory quality remain unclear. In this study, flue-cured tobacco, sun-cured yellow tobacco and sun-cured red tobacco from multiple producing regions were selected as raw materials for HTPs. Aroma components in tobacco leaf powder and key smoke components were determined by chromatographic methods. Orthogonal partial least squares discriminant analysis (OPLS-DA) was used to characterize differences among tobacco types and to screen key components in leaf powder and smoke components. Pearson correlation and canonical correlation analysis (CCA) were applied to explore the relationships between aroma components and sensory quality. Some fatty acids, polyphenols, neutral aroma components and nitrogen-containing components were identified as key components to sensory quality. Palmitic acid and chlorogenic acid were positively correlated with overall sensory scores and negatively correlated with irritancy, dryness, and bitterness. In contrast, citric acid, and several furan and nitrogen-containing components were associated with enhanced negative sensory quality. These key aroma components were associated with most of the variability in HTPs sensory quality, providing a practical basis for raw material screening and product optimization.

The secretions of the glandular trichomes of tobacco leaves and flowers contain abundant secondary metabolites of different compounds, such as cebradanes, labdanes, and saccharide esters. These secondary metabolites have shown interesting biological properties, such as antimicrobial, insecticidal, and antioxidant activity. In this study, 81 air/sun-cured tobacco germplasms were used as experimental materials. Quantitative and qualitative analyses of the glandular secretion components were conducted using ultra-performance liquid chromatography–quadrupole-time of flight-mass spectrometry (UPLC-Q-TOF MS) and gas chromatography–mass spectrometry (GC-MS). The ethanol extracts of glandular trichomes from tobacco leaves and flowers were evaluated for antifungal activity against the fungus Botrytis cinerea using the mycelial growth rate method. Orthogonal Partial Least Squares (OPLS) analysis was then performed to determine the relationship between the trichome secretion components and their anti-fungal activity. The results showed significant differences among the antifungal activities of the tested ethanol extracts of tobacco glandular trichomes. The inhibition rates of the upper leaves and flower extracts against B. cinerea were significantly higher than those of the middle and lower leaves, and 59 germplasms (73.75% of the tested resources) showed antifungal rates higher than 50%, with four germplasms achieving a 95% antifungal rate at the same fresh weight concentration (10 mg/mL). The OPLS analysis revealed that the antifungal activity was primarily associated with alpha-cembratriene-diol (α-CBT-diol (Peak7)) and beta-cembratriene-diol (β-CBT-diol (Peak8)), followed by sucrose esters III (SE(III)) and cembratriene-diol oxide. These findings help identify excellent tobacco germplasms for the development and utilization of botanical pesticides against fungi and provide a theoretical reference for the multipurpose utilization of tobacco germplasms.

With the continuous expansion of cigar tobacco consumer groups, the sales of domestic cigar tobacco are rapidly rising, showing good development prospects, but at present, the enhancement of the aroma quality of domestic cigar raw materials is a major difficulty. In this study, macro-genomic technology was used to study the mechanism of protein degradation in cigar tobacco leaves, aiming to provide a reference for the aroma enhancement technology that achieves the fermentation effect through gene introduction into microorganisms. After 80 days of natural fermentation, proteases in cigar tobacco leaves convert proteins into amino acids. Microorganisms of the genera Sphingomonas and Pseudomonas were dominant in the protein degradation of cigar tobacco leaves, of which S14C1332, S19C1332, S25C119, S2C1332, S4C1332, and S7C1332 were functional genes, and the metabolic pathway revealed that there was a biotechnological potential of these genes to enhance the flavor of cigar tobacco leaves.

为明确不同类型烟叶原料在加热卷烟中的利用价值,以来自全国10个省份的60份烟叶为试验材料,在主成分分析的基础上,利用隶属函数法对不同类型烟叶进行感官质量综合评价,并进行聚类分析.结果表明:①烤烟香气质最好,晒黄烟香气量最足,白肋烟、晒红烟劲头最大,雪茄烟稳定性最好,香料烟杂气、刺激性、干燥感、苦涩感、残留及综合评价得分均最高.②隶属函数综合评价最好的9份烟叶依次为云南增香工艺K326中部、云南明火熏制K326中部、云南降淀粉/蛋白质工艺K326中部、云南增强工艺K326中部、云南打叶复烤云烟87中部、四川糊米处理雪茄德雪3号上部、广东大叶青梗中部、云南红大(高氯)中部、广东大叶青梗上部.③聚类分析结果表明60份烟叶可分为3类,第Ⅲ类包括26份烟叶,除劲头外,其他感官质量指标和综合评价总分均最高,与第Ⅰ类和第Ⅱ类差异显著.

Abstract Chinese wild rice (Zizania latifolia) is rich in phenolic compounds, particularly flavonoids. This study identified 203 basic helix‐loop‐helix (bHLHs) in Z. latifolia and showed that ZlbHLH196 (Zla16G011250) corresponds to the ZlRc gene in Z. latifolia, with its protein product localizing to the nucleus. Notably, the pericarps of ZlRc‐overexpressing (OE) rice are brown, whereas those of wild‐type (WT) rice are nonpigmented. The total phenolic, flavonoid, and proanthocyanidin contents, antioxidant activity, as well as enzyme inhibitory effects of ZlRc‐OE rice were significantly higher than those of WT rice. Overall, 221 differential phenolic metabolites were identified between ZlRc‐OE and WT rice, among which 198 were upregulated in the former. Additionally, a total of 227 differentially expressed genes were identified between ZlRc‐OE and WT rice, with 173 upregulated. Kyoto Encyclopedia of Genes and Genomes annotation and enrichment analysis of phenolic metabolites revealed enhanced isoflavonoid, flavone, flavonol, and flavonoid biosynthesis pathways in ZlRc‐OE rice, which, furthermore, showed a markedly upregulated expression and significantly higher activities of four key flavonoid biosynthesis–related enzymes (phenylalanine ammonia‐lyase, chalcone synthase, chalcone‐flavanone isomerase, and dihydroflavonol 4‐reductase). These findings show that ZlRc‐overexpression promotes phenolic compound accumulation in rice seeds and can be used to bioaugment rice phenolic content.

To explore the differences in sensory quality of heated cigarettes made from different positions of flue-cured tobacco and the sources for the differences, the pyrolytic products and chemical components were determined and their relationships with sensory quality were analyzed with the imitation samples of national standards of flue-cured tobacco from different positions in Chenzhou,Hunan Province. The results showed that the heated cigarettes made from the middle leaves had the best sensory quality, but there was no significant difference from that from the lower leaves. The content of alkaloids in pyrolytic aerosols of flue-cured tobacco raw materials from the upper leaves was the highest; The total aroma components of furans, aldehydes and ketones and organic acids were the highest in the middle tobacco leaves; The total content of the phenolic aroma components in the pyrolytic aerosol of the powder of the lower leaves was the highest, but there was no significant difference with the middle leaves. The content of total alkaloids and total nitrogen in leaves were significantly correlated with strength and the correlation coefficients reached 0.892 and 0.837 respectively; Except for strength, all sensory indexes increased with the increase of total sugar, reducing sugar and potassium content. The pyrolytic products of flue-cured tobacco leaves had the most significant correlation with the irritation of heated cigarettes, and the correlation with aroma, quality grade and total score were relatively weak. The pyrolytic products except esters,alkaloids, stearic acid and 2,3’-bipyridine had basically the same contribution to the sensory quality, and all had a positive correlation with the sensory indicators except strength.

烟草青枯病是一种常见的由青枯雷尔氏杆菌引起的土传细菌性病害,给我国烟草种植业造成重大经济损失,但目前采用的各种防治措施效果不甚理想.为系统明确多种防治措施对烟草青枯病的防治效果,进一步优化综合多种防治措施,本文以烟草青枯病的研究进展为基础,探究耕作制度、土壤改良、化学农药、生物防治、土壤消毒技术对烟草青枯病防治效果的影响,并对后续烟草青枯病综合防治研究的方向进行展望和分析.本文可为综合优化烟草青枯病防治措施提供理论支持,对提高烟草经济价值具有一定借鉴作用.

烟叶挂灰是烤烟烘烤过程中的一种普遍现象.为了探明烟叶挂灰程度和柔软性对K326品种烟叶质量的具体影响,在重庆奉节烟区开展了进一步研究.按照不同挂灰面积、颜色深浅、不同柔软性采集3个不同水平的烟叶样品,鉴定其外观质量,测定其常规化学成分并感官评吸卷烟小样,结果表明,柔软性与叶片结构、油分、身份、还原糖含量等极显著正相关,相关系数分别为0.90、0.89、0.82、0.72;挂灰面积与烟叶颜色、氮碱比、色度等极显著负相关,与烟碱和氯离子含量极显著正相关,相关系数分别为-0.76、-0.64、-0.50、0.60、0.55.以烟叶质量各指标为因变量,以柔软性、挂灰面积、挂灰深浅为自变量,建立偏最小二乘回归方程,可以较准确地估算柔软性和挂灰程度对烟叶质量的具体影响,对因变量信息总变异的解释比例最高可达86.81％(叶片结构).探明了柔软性、挂灰面积、挂灰深浅对烟叶质量各指标影响的相对重要性,柔软性、挂灰面积、挂灰深浅对烟叶外观质量影响的相对重要性分别为1.45、0.84、0.45.偏最小二乘回归能很好地用来建立烟叶质量估算模型,烟叶挂灰程度和柔软性对烟叶质量有显著影响.

为明确烟叶主要化学成分与加热卷烟感官质量的关系,探索不同类型烟叶在加热卷烟中的利用价值,以来自全国10 个省份的白肋烟、晒黄烟、晒红烟及烤烟为试验材料,通过相关分析和逐步回归,分析了其常规化学成分、氨基酸含量与以其为原料的加热卷烟感官质量的关系.结果表明:(1)不同类型烟叶常规化学成分、氨基酸含量及其加热卷烟感官质量差异显著,其中烤烟总糖、脯氨酸、胱氨酸及苯丙氨酸含量最高,白肋烟总氮、钾、氯、天冬氨酸、苏氨酸、丝氨酸、天冬酰胺、α-氨基己二酸、甘氨酸、丙氨酸、亮氨酸、γ-氨基丁酸、精氨酸及总氨基酸含量最高,晒黄烟感官质量综合得分最高.(2)总糖、两糖差及胱氨酸与感官质量显著正相关,总氮、氯、天冬氨酸、苏氨酸、丝氨酸、天冬酰胺、γ-氨基丁酸及氨基酸总量与感官质量极显著负相关.(3)脯氨酸、天冬氨酸、氨基酸总量及胱氨酸对香气质、香气量、残留、稳定性及感官质量总分影响效应最大,其中胱氨酸为正效应;而总糖、总氮及两糖差对杂气、劲头、苦涩感、刺激性及干燥感的影响效应最大,且总糖和两糖差为正效应.最后建立了常规化学成分、氨基酸与加热卷烟感官质量指标的回归模型,可为我国加热卷烟烟叶原料的评价提供参考.

为持续提升文山烟区烤烟品质,通过对2019—2021年C3F等级烟叶的外观质量、物理特性、化学成分和感官质量分析,结果表明,文山烟叶外观质量综合得分呈现逐年提高;叶长、叶宽、单叶重等物理特性指标变异系数较低,稳定性好;总糖和还原糖偏高,两糖比偏低,氯元素含量低且变异系数大,其余化学成分指标均在适宜范围内;杂气得分逐年降低,香气量和香气质等感官质量评分及综合得分稳中有升.文山烟区不同年度间样品物理特性和化学成分较为稳定,外观和感官质量稳中有升,以氯为主及其派生的质量指标变异强烈.

为明确烘烤工艺对加热卷烟烤烟原料香气成分和感官质量的影响,对不同烘烤工艺调制的初烤中部烟叶按照加热卷烟感官评价方法进行感官质量评价,检测热裂解烟气中的香气物质含量,并对烟气中香气物质含量与感官质量的关系进行了分析.结果表明,不同烘烤工艺处理样品热裂解烟气中的香气成分含量有一定差异.与H1处理相比,H2处理呋喃类、有机酸类、烯类、酯类等物质含量分别降低了3.63、0.43、0.30和0.87百分点;而生物碱类、醛酮类、酚类、醇类等物质含量分别提高了3.40、1.45、0.16和0.23百分点.H3处理呋喃类、生物碱类、酚类、烯类、酯类等物质含量分别降低了4.91、1.22、1.17、0.50和1.04百分点;醛酮类、有机酸类、醇类等物质含量分别提高了5.63、2.05和1.15百分点.在感官质量方面,H1、H2和H3处理烤后烟叶加热卷烟感官质量得分分别为76.9、79.6和89.2,H3处理显著高于其余两个处理.冗余分析和相关分析表明,H2处理有利于烟碱的积累,影响加热卷烟的劲头.H3处理巨豆三烯酮3、DDMP、棕榈酸含量显著提高,且巨豆三烯酮3是H3处理热裂解释放成分中的典型香气成分,与口感、丰满度和香气的分布方向一致.在8点式精准烘烤工艺基础上适当提高变黄温度,降低干筋期温度,有利于加热卷烟烤烟原料感官品质的提升.

Deep eutectic solvents (DESs) are a recently developed class of green, efficient, and versatile alternatives to traditional organic solvents in natural product extractions. Inspired by the emergence of natural DESs and their green nature, we herein optimized the experimental variables for the extraction of dopamine from purslane (Portulaca oleracea L., POL) using DESs. Nine choline chloride (ChCl)-based DESs were tested to select the optimum solvent for ultrasound-assisted extraction (UAE), and the combination of ChCl:glycerol (1:2) with 30% water extracted more dopamine from POL than ethanol. The amount of dopamine in the extracts was quantified by HPLC equipped with a fluorescence detector. The influence of UAE treatment on the morphology of plant material was studied by SEM. Based on single-factor experiments, the UAE conditions were optimized by response surface methodology using the Box-Behnken design. The optimum conditions were: extraction time of 30 min, water content in DESs of 32%, temperature of 58 °C, and plant material-liquid ratio of 40 mg/mL, which resulted in 2.96 mg of dopamine per 1 g of POL. The percentage of water in DESs and the extraction temperature were the most significant factors influencing the extraction efficiency of dopamine from POL. The results of this study promote the application of DESs for green and efficient extractions of bioactive alkaloids and other target molecules from plant materials.

本文研制了双行打塘机械及配套自动计数装置,并对其进行了应用验证.田间试验表明,双行打塘机械可达到烟苗移栽所需的开穴作业要求,其配套自动计数装置可精确自动计数打塘开穴数目.

为探究不同烤烟品种的适宜施氮量,以K326、OX2028、NC2326、云烟87、红花大金元5个烤烟品种在全国4个烤烟产区采用小区试验方式进行了在当地习惯施肥量基础上增施和减施氮肥对烤烟品种主要化学成分及产量和质量影响研究.试验结果表明:在当地习惯施肥量基础上适度增加施氮量有助于提高K326、红花大金元、OX20283个烤烟品种的产量和产值;施氮量的改变对5个供试品种的烤后烟叶主要化学成分影响较小;适度增加施氮量有利于K326、红花大金元2个烤烟品种香气品质的提升,而不同施氮量处理对OX2028、NC2326及云烟873个烤烟品种的评吸质量影响较小.在当地施氮量基础上,适度增加K326、红花大金元烤烟品种施氮量有利于提高烤烟种植经济效益,提高烟叶香气质量.

不同烤烟品种在烟碱积累能力上存在一定差异性.为筛选出适于生产的高烟碱优质烤烟品种,本研究选取山东省费县西官庄以及东洲村为试验点,比较13个烤烟品种的经济性状、初烤烟叶常规化学成分以及感官评吸质量.结果表明:(1)NC89、NC95、2286、SC58及Corker176为具有高烟碱积累能力烤烟品种;(2)同等肥力处理下,NC95、NC89及Coker176烤后烟叶烟碱含量高,感官评吸质量好,且均优于对照品种(NC102).综合分析认为,在留叶14片/株的前提下,最佳的高烟碱优质烟叶品种为NC95、NC89及Coker176.这3个品种烟碱含量较高,感官评吸质量较好,上中等烟比例较高,同时经济性状较高.

Inspired by the emergence of natural deep eutectic solvents (DESs), we herein used thermogravimetry and pyrolysis-gas chromatography/mass spectrometry to probe the influence of six DESs (hydrogen bond acceptor = choline chloride, betaine, or L-proline; hydrogen bond donor = glycerol, 1,4-butanediol, or propylene glycol) on the release of volatiles from tobacco at 300 degrees C. DES treatment induced a 3.5-4.6% increase in second stage weight loss and promoted the release of 28 aroma constituents (furans, aldehydes, ketones, and organic acids). Treatment with choline chloride-glycerol-propylene glycol increased the relative contents of the released 5-hydroxymethylfurfural and megastigmatrienone by factors of 1.2 and 3.6, respectively, whereas treatment with L-proline-glycerol promoted the release of 2,3-dihydro-3,5-dihydroxy-6-methyl-(4H)-pyran-4-one. Therefore, DES treatment facilitated the release of volatiles from tobacco powder and was inferred to be promising for the development of novel cigarette constituents.

为明确初烤烟叶柔软度的分布特征及其与主要理化指标间的关系,对全国50个主产烟区300份烤烟样品的柔软度、物理指标、化学成分进行了相关分析、逐步回归和通径分析.结果表明:①烤烟柔软度分布范围为8.47～434.61 mN,不同部位柔软度差异较大,上部叶>中部叶>下部叶.②不同种植区域(西南烟区、东南烟区、黄淮烟区、长江中上游烟区、北方烟区)烤烟柔软度差异显著;上中下3个部位烟叶黄淮烟区的柔软度最高,说明其柔软性较差.上部烟叶其他4个烟区差异不显著,中下部烟叶东南烟区和长江中上游烟区柔软度极显著低于其他烟区,说明其柔软性较好.③烤烟柔软度与主要理化指标密切相关,尤其是烟叶总糖、还原糖和钾对烟叶柔软度有直接作用,且相关系数也最高,分别为0.704、0.695和0.559,因此总糖、还原糖和钾是影响烤烟烟叶柔软度的重要理化指标.

为了明确不适用鲜烟叶田间处理的最佳摘除叶数和优化方式,采用正交试验设计,在山东临沂蒙阴县,选取当地主栽品种,研究了9种处理组合对烤烟质量(主要化学成分,感官质量)的影响.结果 显示,上部烟叶摘除叶数和时期是影响中部烟叶化学成分特别是总糖和总氮的主要因素.上部叶摘除叶数、下部叶摘除叶数、下部烟叶摘除时期对上部烟叶总糖、还原糖含量以及糖碱比影响极显著.除了处理A1B1C1D1外,其他处理所产上部烟叶的感官评吸质量逊于中部烟叶.综合化学成分协调性指数和感官评吸数据,在山东临沂地区优化烟叶结构的措施为:现蕾期摘除3片下部叶,上部3片叶保留至采收结束并弃烤.该研究对于山东临沂地区烟叶提质增效具有重要的指导意义.