不同成熟度对延边烤烟主要化学成分和香气质量的影响  

Effects of different maturities on main chemical components and aroma quality of Yanbian flue-cured tobacco

作　　者：韩富根[1] 王校辉[1] 张凤侠[1] 韩龙洋 沈铮[1] 赵铭钦[1] 

机构地区：[1]河南农业大学农学院,河南郑州450002 [2]吉林烟草工业有限责任公司,吉林延吉133001

出　　处：《河南农业大学学报》2009年第1期30-34,共5页Journal of Henan Agricultural University

基　　金：吉林省烟草工业有限责任公司重大科技攻关项目(JY2006012)

摘　　要：在大田生产条件下,研究了不同成熟度对延边烤烟主要化学成分和香气质量的影响.结果表明,糖类随着烟叶成熟度的提高而提高,总氮、烟碱、蛋白质表现则与之相反;适熟采收烟叶主要化学成分较为协调;致香物质总量、新植二烯以外其他致香物质总量以及13种致香物质含量最高,棕色化产物类和类胡萝卜素类致香物质含量增幅较大;感官评吸得分最高,香气质感较好,香气量足特征较为明显,香气质量较优.表明适熟采收是提高延边烤烟香气质量的核心.The effects of different maturities on the main chemical components and aroma quality of flue-cured tobacco were studied under field conditions. The results indicated that the total sugar and reducing sugar contents increased gradually from under unripe to over ripe period, the nitrogen, nicotine and protein contents decreased gradually from unripe period to over ripe period; the main chemical components in the ripe flue-cured tobacco leaves were more harmonious; the total aroma constituents, the other aroma constituents except neophytadiene, and 13 aroma constituents contents were the highest, the browning reaction products and carotenoids contents improved; the smoking scores were the highest, the aroma quality and quantity were the best. The results suggest that the cutting on ripe peri- od could improve the aroma quality of Yanbian tobacco.

关 键 词：烤烟 成熟度 主要化学成分 香气质量 

分 类 号：S572[农业科学—烟草工业]