环境对烤烟变黄阶段上部叶主要化学成分的影响  

Influence of Environment on Several Chemical Compounds in the Upper Leaf of Flue-cured Tobacco

作　　者：艾复清[1] 李改珍[1] 付磐石[1] 班庶华[1] 

机构地区：[1]贵州大学农学院,贵州贵阳550025

出　　处：《安徽农业科学》2005年第7期1228-1231,共4页Journal of Anhui Agricultural Sciences

基　　金：贵州省"十五"年度攻关课题[黔科合农字(2000)1109号]。

摘　　要：运用2因素最优回归设计,研究烤烟烘烤变黄阶段温、湿度2因子对上部叶主要化学成分的影响.结果表明:在温度34.4～36.0℃、相对湿度88.9%以上,有利于还原糖含量的增加;而在温度36.0～38.2℃、相对湿度77.1%～85.0%的范围内,有利于降低总氮和蛋白质含量.综合考虑,建议上部叶烘烤的变黄恒定温度为36.0～37.0℃、相对湿度为80.0%～85.0%,即干湿差以2.0℃为宜.With the best regression of two factors of temperature and relative humidity（RH）, the experiment in the influence of environment on several chemical compounds in the upper leaf of flue-cured tobacco was carried out.The result showed that the influence of the temperature and RH on the content of reduced sugar, total N and protein was present with the of parabola curve, which increased to a higher level in the range from 54.3 ～ 57.0 ℃ and 88.9% ～ 95% RH to the reduce sugar and decreased to a lower level in the range from 36.0 ～ 38.2 ℃ and 77.1% ～ 85.0% RH to the total N and protein. The study also suggested that that the best temperature and RH be 36.0～ 37.0 ℃ and 80.0% ～85.0% respectively.

关 键 词：烘烤 变黄 温湿度 上部叶 化学成分 回归分析 

分 类 号：TS441[农业科学—烟草工业]