柠檬酸和苹果酸对烤烟烟碱含量的影响  

Effects of Citric Acid and Malic Acid on Nicotine Content in 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：《贵州农业科学》2012年第9期54-55,60,共3页Guizhou Agricultural Sciences

基　　金：湖南省中烟公司"贵阳市特色烟叶研究与开发"(H080260)

摘　　要：为了解决上部烟叶烟碱含量过高的问题,以云烟87为试材,通过大田和盆栽试验相结合,于烟株打顶后分别用不同浓度柠檬酸、苹果酸浸泡的棉球包扎茎顶端进行抑制烟碱上行积累的研究。结果表明:不同浓度柠檬酸、苹果酸处理均能降低烟叶中的烟碱含量,其中,浓度为2mmol/L的柠檬酸和浓度为6mmol/L的苹果酸均能明显降低上部烟叶的烟碱含量,降幅分别为36.9%和40.3%。结论:该方法降低烟叶尤其是上部烟叶烟碱含量的效果较为显著。In order to reduce the content of nicotine in upper leaves, citric acid and malic acid were used to reduce nicotine of upper leaves through restraining uplink transportation of nicotine. The test material was the Yunyan87, through the field trial and pot experiment. After removing the shoot apex, the stem tops were binded with tampons soaked with citric acid, malic acid in different concentrations. The results showed that different concentrations of citric acid and malic acid treatment could reduce the content of nicotine in tobacco. Compared with blank control, 2 mmol/L and 6 mmol/L of citric acid could significantly reduce the content of upper leaves, with the decreasing range of 36. 9% and 40. 3%, respectively.

关 键 词：烤烟 烟碱 柠檬酸 苹果酸 烟叶 

分 类 号：S572[农业科学—烟草工业]