提高白肋烟质量及其可用性的技术研究  

Study on Technologies for Improving Quality and Usability of Burley Tobacco

作　　者：尹启生[1] 吴鸣[1] 朱大恒[1] 谢剑平[1] 

机构地区：[1]中国烟草总公司郑州烟草研究院,郑州市二七路88号450000

出　　处：《烟草科技》2002年第9期4-7,共4页Tobacco Science & Technology

基　　金：国家烟草专卖局资助项目 (110 19990 10 0 1)

摘　　要：为解决国产白肋烟烟碱含量偏高、白肋烟特征香气不显著等问题 ,提高其质量及可用性 ,于1999- 2 0 0 1年对我国白肋烟的品种选育、高香味适宜烟碱栽培调制技术、质量与香味成分的关系、醇化技术等进行了系统研究。确定了目前国内产区生产优质白肋烟的品种 ;明确了降低烟碱含量和生产优质白肋烟的关键技术措施 ;揭示了国内外、国内不同地区、不同部位白肋烟的香味物质组成及其异同 ,考察了生长、采收和调制过程中国产白肋烟 2 0种重要香味成分的变化 ;In order to solve the problems of excessive nicotine and deficient in characteristic flavor of burley tobacco and improve quality and usability, varieties selection and breeding, cultural practices, curing conditions, aging technology and relationship between quality and flavor components of domestic burley tobacco were systematically studied. The varieties and relative key technological measures contributed to producing high quality burley tobacco with appropriate nicotine content were determined. The flavor components in both foreign and domestic burley tobaccos from different stalk positions were compared. The variation of 20 kinds of important flavor components in burley tobacco during growing, harvesting and curing was revealed. The rule of quality change during aging and the optimal aging conditions were also found.

关 键 词：白肋烟 品种选育 栽培调制技术 香味物质 醇化 

分 类 号：S572[农业科学—烟草工业]