Nine main glycosidic flavor precursors from flue-cured tobacco leaves grown in Henan Province were identified and analyzed by using ultra performance liquid chromatography-electrospray ionization tandem mass spectrometry ( UPLC-ESI-MS/MS) .The chemical structures of 9 main glycosidic flavor precursors were determined by analysis of the liquid chromatography and mass spectrogram, they were ionol-β-D-glucopyranoside and its structural isomer, chlorogenic acid and its structural isomer, neochlorogenic acid and its structural isomer, cryptochlorogenic acid, rutin, kaempferol-3-rutin, respectively, and their content were determined.This research provided a theoretical basis for improving aroma quality of tobacco leaves.%采用超高效液相色谱－电喷雾串联质谱法（ UPLC－ESI MS／MS），分析鉴定了河南烤烟叶片中9种主要的糖苷类香味前体物质。通过对液相色谱图和质谱图进行分析，推测9种糖苷类香味前体物质分别为紫罗兰醇－β－D－葡萄糖苷及其同分异构体、新绿原酸及其同分异构体、绿原酸及其同分异构体、隐绿原酸、芸香苷、山奈酚－3－芸香糖苷，并分析了其相对含量。本研究结果为提高烟叶香气品质提供了理论依据。
展开▼
