柠檬酸对烤烟烟碱含量及糖、氮的影响  

The effect of citric acid to nicotine,sugar and nitrogen of flue-cured tobacco

作　　者：张洁[1] 陆引罡[1] 余洁[1] 

机构地区：[1]贵州大学农学院,贵州贵阳550025

出　　处：《广东农业科学》2012年第14期17-19,共3页Guangdong Agricultural Sciences

基　　金：湖南省中烟公司项目(H080260);贵州大学研究生创新基金(农科2012023)

摘　　要：以云烟87为供试品种,设置不同浓度水平的柠檬酸,对打顶后烤烟进行棉球扎顶处理,研究柠檬酸对烤烟烟碱含量及其糖、氮等品质的影响。结果表明:3种不同浓度水平的柠檬酸均能降低烟叶中烟碱含量,烟碱降低效果4 mmol/L>2 mmol/L>6mmol/L,且提高了糖碱以及氮碱比值。The test material is the Yunyan87,after removing the shoot apex,the stem tops were binded with tampons soaked with citric acid in different concentrations.Study on the effect of citric acid to flue-cured tobacco nicotine,sugar and nitrogen.The results show that citric acid treatments can reduce the content of nicotine in different concentrations,and the effects are different,4mmol/L2mmol/L6mmol/L,and total sugar/nicotine ratio and total nitrogen/nicotine ratio were improved.

关 键 词：柠檬酸 烟碱 糖碱比 氮碱比 

分 类 号：S572.01[农业科学—烟草工业]