恩施主产烟区烤烟质量综合评价  

Quality Evaluation of Flue-cured Tobacco in Main Tobacco-growing Areas of Enshi

作　　者：王欣[1] 毕庆文[2] 许自成[1] 闫铁军[2] 汪健[2] 王海明[2] 黎根[2] 

机构地区：[1]河南农业大学国家烟草栽培生理生化研究基地,郑州450002 [2]武汉烟草集团有限公司技术中心,武汉430051

出　　处：《湖北农业科学》2007年第5期791-794,共4页Hubei Agricultural Sciences

基　　金：烟草行业烟草栽培重点实验室主任基金项目(200603);河南省杰出人才创新基金项目(0421001900)

摘　　要：对恩施主产烟区生产的烤烟的物理特性、化学成分、感官质量与中性致香物质含量的状况进行了分析,并在不同产地间进行了比较。结果表明,恩施烤烟拉力较小,厚度、单叶重和叶面密度均较适宜,平衡含水率和含梗率较高;总糖、还原糖、烟碱含量较高,糖碱比值较大,总氮、氯和挥发碱含量较适宜,氮碱比值较低,化学成分尚欠协调;香气质好量足,感官评吸质量较好,烟叶配伍性强,利用价值较高。不同产地间烤烟的物理特性、化学成分和感官质量均存在显著差异。5大类中性致香物质及其总量均在不同产地间存在显著差异,其中咸丰和宣恩的中性物质总量较高。The physical characteristics ,chemical components,sensory quality and neutral aroma matters in main tobacco-growing areas of Enshi were analyzed and compared. The result indicated that Enshi tobacco had smaller pull,adequate thickness, proper weight per leaf and leaf density ,higher equilibrium moisture content and stem ratio; higher total sugar, reducing sugar, nicotine content and the ratio of sugar to alkali; adequate nitrogen,chlorine, total volatile base content; lower nitrogen alkali ratio; so the chemical components was not very concordant; better sense organ quality made Enshi tobacco has stronger compatibility, higher value. The physical characteristics, chemical components and sense organ quality had significant differences in different areas. Five neutral aroma matters and total neutral aroma matters had significant differences in different areas;total neutral aroma matters of Xianfeng and Xuanen were higher than other areas.

关 键 词：烤烟 物理特性 化学成分 感官质量 中性致香物质 恩施 

分 类 号：S572[农业科学—烟草工业] TS41[农业科学—作物学]