增施不同有机物质对烤烟烟叶香气质量的影响  

Effects of Adding Different Organic Substances on the Aroma Quality of Flue-cured Tobacco Leaves

作　　者：赵铭钦[1] 陈红华[1] 刘国顺[1] 赵明山[2] 胡焕兴[2] 程玉渊[2] 牛书金 

机构地区：[1]河南农业大学农学院国家烟草栽培生理生化研究基地,河南郑州450002 [2]河南省烟草公司南阳分公司,河南南阳473061 [3]方城县烟草公司,河南方城473200

出　　处：《华北农学报》2007年第5期51-55,共5页Acta Agriculturae Boreali-Sinica

基　　金：国家烟草专卖局重大科技攻关资助项目(110200401004)

摘　　要：以河南省南阳市烤烟为试材,采用GC/MS联用分析技术,研究了常规措施(CK)下增施不同的有机物质对烤烟化学成分和主要中性香气成分含量的影响。结果表明:与常规施肥措施相比,增施豆制品处理烟叶中水溶性总糖、还原糖和钾含量提高幅度较大,芝麻制品处理增幅相对较小,且各处理之间其他成分差异不大;增施不同的有机物质均能增加烟叶中的中性挥发性香气物质总量,其中新植二烯、类胡萝卜素类降解产物、芳香族氨基酸代谢产物、美拉德反应产物、西柏烷类降解产物等各类致香物质含量在各个处理中均有不同程度的提高。表明增施有机物质在一定程度上改善了烟叶化学成分之间的协调性,提高了烟叶的香气质量;增施的有机物质种类不同,其效果也有所不同,其中以增施发酵后的豆浆的2个处理最好,其次是增施豆糁,增施芝麻和香油的2个处理效果稍差。The effects of adding different organic substances under conventional measure（ CK） on chemical composition and the content of volatile aromatic matter in flue-cured tobacco leaves were studied by GC/MS in Nanyang, Henan province. The result showed that, Compared with the commonly used fertilizing measure, the treatments added soybean matters could obviously increase the content of total sugar, reduced sugar and potassium in flue-cured tobacco leaves, but the treatments added products of sesame had relatively less efficience and showed little difference in the content of other chemical composition between treatments. All the treatments could increase the total content of volatile aromatic matter significantly. The content of important aromatic matters neophytadiene, products degraded by caretene, products of a omatic amino acid metabolism,products of Maillard reaction and products degraded by cembrane were all increased to a certain degree. This indicated that adding different organic substances improved the harmony between the chemical componients in flue-cured tobacco leaves to some extent, thus increased the aroma quality of tobacco leaves. Different organic substances had different effects, among which the two treatments of adding fermented soya-bean milk were the best, followed by the treatment of adding bean powder, and adding sesame and gingili had less effects.

关 键 词：有机物质 烤烟 化学成分 香气成分 

分 类 号：S572[农业科学—烟草工业]