不同成熟度对烟叶内在质量的影响  

Effect of different maturity on internal quality of tobacco

作　　者：李光雄[1] 李晓强 于海顺[1] 金玉善[1] 胡云辉[1] 

机构地区：[1]吉林烟草工业有限责任公司,吉林延吉133001 [2]吉林省烟草公司长春市公司,吉林长春130041

出　　处：《延边大学农学学报》2012年第2期147-151,161,共6页Agricultural Science Journal of Yanbian University

摘　　要：为研究不同成熟度对烤后烟叶内在品质的影响,以长春烟区柳河县烟草主栽品种吉烟9号的3个部位不同成熟度烟叶为材料,进行化学成分检测和感官评吸。结果表明,下部尚熟烟叶(提前采收)、中部成熟烟叶(正常采收)和上部完熟烟叶(推迟5～7d)的各项化学成分适中,化学成分比值协调,香气物质含量比较高;评吸结果香气量足,青杂气轻,刺激性小,余味干净、舒适。因此,烟区烤烟的烟叶成熟采收标准为下部叶适时早收,中部叶成熟稳收,上部叶成熟后推迟5～7d采收。Studied the influence of different maturity on the tobacco internal quality, used three positions of different maturity of tobacco leaves （Changchun Liuhe Jiyan No. 9） as targets to analysis chemical composition and sensory. The results showed that the lower immature tobacco （early harvest）, mid ripe tobacco （normal harvest） and upper ripe tobacco＇ s （delayed 5 ;7 days） have moderate chemical components, their ratios are harmonious, aroma contents are high; smoking evaluation results that aroma is enough, with lessen offensive odor, aftertaste is clean and comfortable. So the tobacco leaf harvesting standard of this flue-cured tobacco： lower leaf should be harvested early, middle leaf should be harvested timely, upper leaf should be delayed 5;7 days to harvest.

关 键 词：烤烟 烟叶 成熟度 化学成分 香气 

分 类 号：S572[农业科学—烟草工业]