烤烟香气物质研究进展  

Advance in Aroma Substances in Flue-cured Tobacco

作　　者：周昆[1] 周清明[1] 胡晓兰[1] 

机构地区：[1]湖南农业大学,长沙410128

出　　处：《中国烟草科学》2008年第2期58-61,共4页Chinese Tobacco Science

摘　　要：介绍了烤烟香气物质的种类、研究方法、影响因素以及提高烤烟香气的基本方法,同时重点对质体色素及其降解物的研究进展进行了归纳。认为烤烟香气形成是遗传因素、生态环境和栽培技术共同作用的结果,要提高烤烟香气必须采取多种手段相结合,但选育优良的香气品种是关键。The type, research methods, and influence factors of aroma substances, and the fundamental approaches to increase aroma content in flue-cured tobacco were introduced in this paper, followed by summarization on chromoplast pigment and its degradation products. It is concluded that the aroma content of flue-cured tobacco is attributed to combination of genetics, ecology and cultivation, therefore, a combined measures should be employed to increase aroma content. Nevertheless, breeding and variety selection are critical.

关 键 词：烤烟 致香成分 基因型 

分 类 号：S572[农业科学—烟草工业]