打叶留花对提高烤烟上部叶可用性的影响  

Effect on the upper leaves usability of flue-cured tobacco by keeping flowers while removing leaves

作　　者：丁建龙 唐兴贵 周再军 张西仲 武丽[3] 余春英 李章海[4] 赵羡波 陈英崇 班国相 

机构地区：[1]福建中烟工业有限责任公司,厦门361012 [2]黔南州烟草公司长顺县分公司,长顺550700 [3]安徽农业大学农学院,合肥230036 [4]中国科学技术大学烟草与健康研究中心,合肥230051

出　　处：《安徽农业大学学报》2014年第3期424-429,共6页Journal of Anhui Agricultural University

基　　金：贵州省黔南州科技局重点科技项目"打叶留顶对烤烟上部叶质量调控技术研究"([2013]34);福建中烟工业有限责任公司科技项目([2011]3号)共同资助

摘　　要：为了提高烤烟上部叶的的可用性,在福建中烟"七匹狼"广顺基地单元进行打叶留花对烟叶质量研究。结果表明,打叶留花的上部叶的颜色、油分、色泽和柔软性有明显改善;总糖和还原糖含量分别提高12.51%和14.82%,烟碱降低了26.75%,其他常规化学成分变化较小;酸性香气成分总量增加51.45%,13种酸性香气成分中有9种增加;中性香气成分总量增加2.40%,22种中性香气成分中有12种增加;评吸质量明显改善,与中部叶质量非常接近,具备中部叶质量特征。In this research, keeping flowers while removing leaves was carried out at ＂Seven Wolf＂ Guangshun base unit for China Tobacco Fujian Industrial Company to improve the availability of the upper leaves of flue-cured tobacco. The results showed that the color, oil content and softness of the upper leaves were improved significantly by keeping flowers while removing leaves; the content of total sugar and reducing sugar were increased by 12.51% and 14.82%, respectively; the content of nicotine was reduced by 26.75%, while the difference of other conventional chemical composition between different processing were smaller; total content of the acid aroma components was increased by 51.45%, and 9 acid aroma components were increased of the 13 acid aroma components; total content of the neutral aroma components was increased by 2.40%, and 12 neutral aroma com- ponents were increased of the 22 neutral aroma components; smoking quality was improved significantly. And the upper leaves by keeping flowers while removing leaves had the quality characteristics of central leaves.

关 键 词：烤烟 打叶留花 上部叶 可用性 

分 类 号：S572[农业科学—烟草工业]