海拔和品种对烤烟致香物质含量及香型风格的影响  

Effects of Altitude and Variety on Content Volatile Aromatic Component and Aroma Type of Flue-cured Tobacco

作　　者：江厚龙 王瑞[2] 

机构地区：[1]重庆烟草科学研究所,重庆400715 [2]湖北省烟草公司恩施州公司,湖北恩施445000

出　　处：《西南农业学报》2015年第2期880-886,共7页Southwest China Journal of Agricultural Sciences

基　　金：湖北省科技厅科技攻关项目"清江流域优质烟叶基地开发与工业利用研究"(2006AA201C73)

摘　　要：本文以3个不同基因型烤烟品种K326、云烟87、中烟103为材料,在湖北省恩施地区同一山脉的3个不同海拔点(500、900、1300 m)进行试验,研究了海拔高度对烤烟致香物质含量的影响。结果表明,3个烤烟品种的类胡萝卜素降解产物含量均以海拔900 m最高;棕色化反应产物含量在海拔1300 m处最低;茄酮含量在海拔900 m处最高;新植二烯含量在海拔900 m处最高。3个品种的中性致香物质总量均以海拔900 m最高,海拔1300 m次之,海拔500 m最低。评吸结果显示,研究区的低海拔(500 m)处烤烟香型风格有偏向浓香型的趋势,高海拔处(1300 m)有偏向清香型的趋势;K326和云烟87偏浓香型,中烟103的香型风格更偏向清香型。Taken three flue-cured tobacco varieties（ K326,Yunyan87 and Zhongyan103） as tested materials,the experiments were conducted at the altitudes of 500,900 and 1300 m in Enshi autonomous prefecture of Hubei,and the effects of different altitudes on the neutral volatile aromatic components of flue-cured tobacco varieties which were from different genetic backgrounds were studied. The result showed that： the carotenoid contents of three varieties were the highest at altitude of 900 m; the contents of browning aroma constituents of three varieties were the lowest at altitude of 1300 m; and the contents of aroma constituents of Solanone and Neoplytadiene of three varieties were the highest at the altitude of 900 m. Otherwise,there were the highest contents of total aroma matters of three varieties at altitude of 900 m,next to 1300 m,and the lowest 500 m. Comprehensive analysis indicated that the aroma type of Zhongyan103 variety was inclined to the clear flavor style of tobacco. The results of smoking quality indicated that the flue-cured tobacco at the lower altitude（ 500 m） was inclined to the clear flavor style,and at the high altitude（ 1300 m） the full flavor style. The K326 and Yunyan87 varieties were inclined to clear flavor style,and the Zhongyan103 variety was inclined to the full flavor style.

关 键 词：海拔 烤烟 香型风格 中性致香物质 

分 类 号：S572[农业科学—烟草工业]