烤烟致香物质含量的主要影响因素及其提高的可能途径  

The Main Factors Influencing the Content of Aromatic Substance in Flue-cured Tobacco Leaves and Possible Measures for Improving Its Content

作　　者：刘燕[1] 阙劲松[1] 于良君[1] 高福宏 陈晓燕 王洪云 易克 李忠环[2] 黄韡 周桂夙[1] 段四喜[1] 赵正雄[1] 

机构地区：[1]云南农业大学烟草学院,昆明650201 [2]云南省烟草公司昆明市公司,昆明650051 [3]昭通市烟草公司,云南昭通657000 [4]红塔集团大理卷烟厂,云南大理671000 [5]湖南中烟工业有限责任公司技术中心,长沙410014

出　　处：《中国农学通报》2013年第22期83-89,共7页Chinese Agricultural Science Bulletin

基　　金：云南省烟草公司科技计划项目"昆明市基本烟田肥料减施增效与可持续利用"(09YN021);云南中烟工业公司科技项目"南涧绿色红大优质烟叶生产示范及推广应用"(2010YL03);湖南中烟工业公司"昭通烟叶品质解读"(ZY2011-112)

摘　　要：简述了烟叶致香物质种类及影响其含量的因素,认为遗传差异、生态环境、栽培措施和烘烤调制是当前限制烤烟致香物质含量提高的主要因子。结合烟草生产实际,建议进一步重视适时移栽、合理密植、科学施肥、适熟采烤及适宜化控技术对改善烟叶香吃味品质的作用。The main types of aroma substances in flue-cured tobacco leaves and the factors influencing its content were reviewed in this paper. It was thought that genetic and ecological environment variance, cultivation and curing practices were the main limiting factors for improving aroma substance content. Moreover, it was suggest that transplanting at reasonable time and density, optimal fertilization, harvest and curing when leaves mature, as well as chemical control technology, have more potential to improve aroma substance content in flue-curd tobacco leaves.

关 键 词：烤烟 致香物质 品种 生态 施肥 栽培 烘烤 

分 类 号：S318[农业科学—作物栽培与耕作技术]