Monosaccharide And Disaccharide Composition Analysis Of Tobacco In Major Flue-cured Tobacco Production Area

This paper study on monosaccharide and disaccharide composition in flue-cured tobacco, and research on the content difference of different producing areas. The relationship between monosaccharide, disaccharide and conventional chemical composition, smoking quality in flue-curd tobacco were studied. The test material selected representative flue-cured tobacco from Yunnan, Sichuan and other eighteen provinces. Firstly, established an ions exchange chromatography method for the determination of monosaccharide and disaccharide in flue-cured tobacco. While using conventional detection methods detecting the amount of total alkaloids, nitrogen, potassium and chlorine in flue-cured tobacco, and compared the results of the two methods. The main composition of soluble sugars, and the monosaccharide and disaccharide in different producing area were studied. The main results were as follows:(1) Established an ion chromatography which can simultaneously detect six kinds of monosaccharide and disaccharide in flue-cured tobaccoFirstly, estabished an anion exchange-pulsed amperometric for the determination of six kinds of monosaccharide and disaccharide in flue-cured tobacco. Mainly explored the pre-treatment and the chromatographic conditions(eluent, flow rate, column temperature, column, potential). The finally detection method was: Metrosep Carb1(150mm×4.0mm) anion exchange column, eluent was 100 mM.L-1NaOH, injection volume: 20μL, column temperature: 33°C, flow rate: 0.8mL?min-1, the peak area quantification, Potential characteristics: potential 0.05 V continued 300 ms, 0.55 V continued 50 ms,-0.1V for 200 ms. This method was stable for detection of monosaccharide and disaccharide in flue-cured tobacco.(2)Clearly the main ingredient of water-soluble sugars in flue-cured tobaccoThe mean proportion of glucose, fructose, sucrose, maltose of the total amount of monosaccharide and disaccharide were respectively 46.23%, 47.52%, 4.59%, 1.49%. The mean proportion of total six kinds of monosaccharide and disaccharide was 999.85%, The mean proportion of rhamnose and xylose was 0.15%. In summary, glucose, fructose, sucrose, maltose were the main ingredient of water-soluble sugar in flue-cured tobacco. This was the first systematic comparison of the result detected by ion chromatography method and continuous flow analysis.(3)Detected the monosaccharide and disaccharide in flue-cured tobacco of ten provincesFirstly, analyzed the composition characteristic of the monosaccharide and disaccharide of different province in flue-cured. Flue-cured tobacco had more glucose and fructose content than sucrose and maltose, and the rhamnose and xylose had the lowest content in flue-cured toabcco. Yunnan had low content and relative low content of maltose. Sichuan had high and relative high content of maltose.Guizhou had high and relative high conten of sucrose. Fujian had high relative content of fructose, low content and relative low content of sucrose. Henan had high congten and relative high content of glucose. Jilin had low content and relative high content of glucos, fructose. Gansu had low conten and relative low content of rhamnose, high content and relative high content of maltose, high relative content of fructose.(4)Analyzed relationship of monosaccharide and disaccharide with conventional chemical component, smoking qualityAnalyzed the simple correlation between rhamnose, glucose, xylose, fructose, sucrose, maltose and othe index, the index include routine chemical components(total alkaloids, nitrogen, potassium and chloride) and smoking quality(aroma quality, amount of aroma, aftertaste, offensive odor, irritancy, burning quality, gray, total score). Glucose, xylose, fructose and sucrose had significant or very significant correlation with total alkaloids, nitrogen. The six kinds of monosaccharide and disaccharide had effect with smoking by influence aroma quality, amount of aroma, aftertaste, offensive odor, irritancy. Glucose and fructose produce very significantly benefical effect to aroma quality, amount of aroma, aftertaste, offensive odor, irritancy.Sucrose produce significant benefical effect to aroma and irritancy. Maltose and xylose and very significantly adverse effects to aroma quality, amount of aroma, aftertaste, offensive odor, and irritancy.