不同基因型烤烟中性致香物质含量比较  

Comparison of Neutral Aroma Constituents in Different Genotypes of Flue-cured Tobacco

作　　者：熊向东 张文平 曾宪立 沈铮 

机构地区：[1]重庆市烟草公司武隆分公司,重庆408500

出　　处：《安徽农业科学》2011年第4期2072-2074,共3页Journal of Anhui Agricultural Sciences

摘　　要：[目的]比较不同基因型烤烟烤后烟叶中性致香物质的含量。[方法]在大田生产条件下,于2009年对重庆烟区种植的4个不同基因型烤烟品种中性致香物质含量进行了测定。[结果]4种不同基因型烤烟品种的致香物质总量由高到低依次为兴烟1号、K326、云烟87和贵烟4号,其中兴烟1号、云烟87分别有10、12种致香物质含量较高,表现较好。[结论]兴烟1号和云烟87是适合重庆烟区种植的烤烟品种。[Objective] The aim was to compare neutral aroma constituents in different genotypes of flue-cured tobacco.[Method] Contents of neutral aroma constituents in four different genotypes of flue-cured tobacco were determined in 2009 under the conditions of field experiment in Chongqing.[Result] Total contents of neutral aroma constituents in four different genotypes of flue-cured tobacco were in order of Xingyan 1 K326 Yunyan 87 Guiyan 4,among which Xingyan 1 and Yunyan 87 had 10 and 12 kinds of aroma constituents with higher contents,respectively.[Conclusion] Xingyan 1 and Yunyan 87 are the optimal flue-cured tobacco growing in Chongqing.

关 键 词：烤烟 基因型 致香物质 含量 

分 类 号：S572[农业科学—烟草工业]