影响烤烟大马酮含量因素的研究进展  

Research Progress of Influencing Factors on Tobacco Damascenone Content

作　　者：王佩雯 朱金峰[2] 许自成[1] 

机构地区：[1]河南农业大学烟草学院,郑州450002 [2]河南省烟草公司漯河市公司,河南漯河462000

出　　处：《中国农学通报》2016年第4期119-123,共5页Chinese Agricultural Science Bulletin

基　　金：河南省烟草公司科技攻关项目"基于GIS的漯河烟区生态特征与烤烟品质特色研究"(HYKJ 201043)

摘　　要：大马酮是烤烟天然的致香调和物质,对烟草香气的形成有着十分重要的贡献。以烟草中大马酮的作用为出发点,综述了大马酮的发展历史、形成和香气特点以及遗传研究现状,并围绕生态、栽培和烘烤3个方面对影响烟草大马酮含量的因素进行分析,为有目的地改善烟叶香气品质和服务生产实际提供理论依据。Damascenone is a natural aroma substance of flue cured tobacco, which has a very important role inthe formation of tobacco aroma. This paper took the function of damascenone in tobacco as the starting point ofthe research, discussed the development history of damascenone, formation and aroma characteristics andgenetic research status, analyzed the impact of ecological environment, cultivation measures and curingmeasures on tobacco damascenone content, for the purpose of improving the aroma quality and providing atheoretical basis for the actual production.

关 键 词：烤烟 大马酮 基因型 生态条件:栽培措施 调制措施 

分 类 号：S572[农业科学—烟草工业]