为明确甜味和酸味关键成分对烟叶的加香效果，以中烟100上部橘色2级（B2F）、中部橘色3级（C3F）、下部橘色2级（X2F）3个部位初烤烟叶为原料，利用循环凝胶渗透色谱法分离出具有甜、酸、辣、苦4种风味的特征组分，研究河南省5个植烟地区不同部位烟叶之间甜味和酸味组分中主要成分的贡献度，将甜味和酸味组分添加到单料烟中，并评价其在卷烟中的加香效果。结果表明，每100 g烟叶粗提物中含甜味组分1.3 g、酸味组分5.0 g、辣味组分6.7 g、苦味组分2.3 g。大部分地区不同部位烟叶中果糖对甜味组分的贡献度最高，其次为蔗糖；所有地区不同部位烟叶中苹果酸对酸味组分的贡献度均远远高于其他成分。甜味和酸味组分关键成分都能增强单料烟中的酸香感，并且能够降低单料烟中嗅香-豆香、苦味等感受。

In order to discuss the aroma effect to the tobacco leaves of key sweet and sour taste components. Took the upper orange 2 (B2F),the middle orange 3 (C3F),the lower orange 2 (X2F) 3 parts of the flue-cured tobacco Zhongyan 100 as raw materials and used gel permeation chromatography to get four taste sensory as sweet,sour,spicy and bitter components,then studied the main components taste active value in the sweet and sour sensory components in different parts of tobacco leaves in 5 tobaccoplanting region of Henan Province, and finally added the key sweet and sour taste components to unblended cigarette and evaluated their aroma effect in cigarettes.The results showed that,each 100 g flue-cured tobacco had 1.3 g sweet sensory components,5.0 g sour sensory components,6.7 g spicy sensory components,2.3 g bitter sensory components.Fructose contributed the most to the sweet sensory components in different parts of the tobacco leaves and in most areas, followed by glucose.The contribution of malic acid to the sour sensory components in different parts of the tobacco leaves in all region was much higher than that of other components.In terms of aroma effect,the key sweet and sour taste sensory components could enhance the sour sensory,and could reduce such as smell-bean flavor and bitter sensory,etc.in unblended cigarette.