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作 者:杨红武[1] 陈颐[1] 杨虹琦[1] 孙书斌[1] 杨俊兴[1]
机构地区:[1]湖南农业大学烟草科学与健康重点实验室,湖南长沙410128
出 处:《湖南农业科学》2015年第12期66-71,共6页Hunan Agricultural Sciences
基 金:湖南浓香型特色优质烟叶研究与开发(11-14Aa01;2013NK3073)
摘 要:为揭示与湖南典型浓香型烤烟风格特色密切相关的生态因子,以湖南桂阳县、江华县和隆回县气象资料和土壤样本为基础数据,运用逐步多元回归分析方法,构建湖南浓香型烤烟生态评价模型并分析各生态因子的贡献率。结果表明,与彰显湖南典型浓香型烤烟风格特色密切相关的生态因子是伸根期日照时数和空气相对湿度、旺长期降水量、成熟期均温以及土壤碱解氮和速效钾含量;对湖南浓香型烤烟香气特征贡献较大的生态因子是伸根期日照时数、旺长期均温及成熟期空气相对湿度,并且旺长期均温对浓香型烟叶香气量的影响大于香气质;对以香型彰显度、焦甜香、焦香、香气质、香气量等感官评吸指标为因变量建立的湖南浓香型烤烟生态评价模型进行验证的结果表明,5个生态评价模型可以较为准确地预判湖南不同产区烟叶的风格特征与典型浓香型烟叶是否存在差距。In order to reveal the ecological factors which were closely related to the style features of strong flavor type flue-cured tobacco in Hunan, we chose the weather data and soil sample from Guiyang, Jianghua and Longhui county, and used the stepwise multiple regression analysis method, and then built a ecological evaluation model of flavored type flue-cured tobacco and analyzed the contribution ratio of every ecological factor. The results showed that: The closely related ecological factors were sunshine hours of root stretching stage, relative air humidity of maturing stage, prosperously growing stage precipitation, average temperature of maturing stage, soil alkalihydrolyzable nitrogen and soil available potassium; the larger contribution rate ecological factors were sunshine hours of root stretching stage, average temperature of maturing stage and relative air humidity of maturing stage, and the influence of average temperature of maturing stage to quality of aroma was larger than volume of aroma; the ecological evaluation model which built on flavor degree of display, burnt sweetness aroma, burnt aroma, quality of aroma and volume of aroma was tested and the results showed that all the 5 ecological evaluation models could accurate forecast the style feature difference between the strong flavor type flue-cured tobacco and others in Hunan tobacco-growing area.
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