不同氮素营养的烟叶氨基酸含量与香吃味品质的关系  

The Relationship of Amino Acid Content in Flue cured Tobacco Leaf to Flavor Quality under Different Conditions of Nitrogen Nutrition

作　　者：史宏志[1] 韩锦峰[1] 刘国顺[1] 范艺宽[1] 魏义长[1] 

机构地区：[1]河南农业大学

出　　处：《河南农业大学学报》1997年第4期319-322,共4页Journal of Henan Agricultural University

摘　　要：分析表明，烟叶总氨基酸含量与总施氮量和无机氮施量呈显著正相关关系。氨基酸含量与香气量、劲头得分呈正相关关系，与香气质、刺激性和杂气得分呈负相关关系。缬氨酸、异亮氨酸、亮氨酸、酪氨酸、苯丙氨酸含量与烟叶香气量之间的相关显著，且与评吸总分存在正相关关系。脯氨酸、天冬氨酸、丙氨酸、谷氨酸、组氨酸、精氨酸等与香气质负相关性较大。Analysis indicated that positive correlations existed between the total content of amino acid and the total applied nitrogen amount and the inorganic nitrogen amount The total content of amino acid had the positive correlatinos with the sensory scores of aroma quantity and strength,but had negative correlations with the scores of aroma quality,irritative and offensive odor.The contents of VAL,ILEu,LEU,TYR and PHE had significant positive correlations with the aroma quantity,and had positive correlations with the total sensory score The contents of ASP,PRO,GLU,ALA,HIS and ARG et al had negative correlations with the aroma quality

关 键 词：烟叶 氮素营养 氨基酸含量 香吃味 香气 香味 

分 类 号：TS47[农业科学—烟草工业] TS411