不同烤烟品种(系)主要香味物质含量对比研究  

Comparing Research on the Main Aroma Components in Different Tobacco Cultivars

作　　者：张锦韬[1] 段凤云[2] 李丽[3] 郭山虎[1] 

机构地区：[1]常德卷烟厂技术中心烟草研究所,湖南常德415000 [2]大理州烟草公司烟叶技术中心,云南大理617000 [3]湖南文理学院生命科学系,湖南常德415000

出　　处：《昆明师范高等专科学校学报》2006年第4期34-37,共4页Journal of Kunming Teachers College

基　　金：湖南省常德烟厂烟叶技术中心资助(0623)

摘　　要：对中国云南大理主栽品种红大和K326以及自选品种(系)DL01和DL02烤后烟叶的香味物质进行了分析比较,结果表明:香味物质品种差异性较大,其中总香味物质、类胡萝卜素及其降解物、有机酸、潜香物质的含量DL02居首位,当地栽培具有丰富的香气物质,优于亲本红大及其它品种;DL01在美拉德反应物、西柏烷类降解物及含量高的重要香味物质等方面优于其它品种,具有一定的推广价值.The content of flue-cured tobacco aroma components of K326, Hongda, DL01, and DL02 was studied. The results show that there is great difference among the cuhivars. The variety of DL02, taking the first place in total aroma components, carotenoid content and the degrading products, organic acid and latent fragment substance, can hold abundant aroma components and be superior to the other varieties. As to the variety of DL01, the quantity of Maillard reactant, Cembratriendid alkyl degrading products and higher content aroma components can be more than the others, So there is value for spreading.

关 键 词：烤烟 致香物质 含量对比 差异性 

分 类 号：TS411[农业科学—烟草工业] S572