典型烤烟区域氨基酸含量差异分析  

Analysis of Amino Acid Content Difference in Typical Flue-cured Tobacco Regions

作　　者：彭振兴 郭东锋[2] 姚忠达[1] 张福建[2] 邹鹏[2] PENG Zhen-xing;GUO Dong-feng;YAO Zhong-da(Raw Material Department,Anhui China Tobacco Industry Co.,Ltd.,Hefei,Anhui 230088;Technology Center,Anhui China Tobacco Industry Co.,Ltd.,Hefei,Anhui 230088)

机构地区：[1]安徽中烟工业有限责任公司原料部,安徽合肥230088 [2]安徽中烟工业有限责任公司技术中心,安徽合肥230088

出　　处：《安徽农业科学》2021年第1期176-180,185,共6页Journal of Anhui Agricultural Sciences

摘　　要：为了考察不同烤烟种植区域间的氨基酸含量差异,以烤烟区划4个区域的烤烟标准等级进行了氨基酸检测,运用多因素方差分析对区域、品种、部位3个因素进行了分析,结果表明,烤烟氨基酸含量的差异主要表现为区域之间的差异,品种和部位对于氨基酸的影响统计不显著,且3个因素之间的交互作用统计仍不显著,表明氨基酸的主要影响因素应为区域;氨基酸在多因素间的变异均超过了10%,部分氨基酸含量变异超过了60%,区域间统计差异显著的氨基酸有脯氨酸、天冬氨酸、苏氨酸、谷氨酸、组氨酸和色氨酸;从区域来看,东南烟区氨基酸含量显著低于其他烟区,而西南烟区的苏氨酸含量显著低于其他区域。In order to investigate the differences in amino acid content between different flue-cured tobacco planting regions,the standard grades of flue-cured tobacco in 4 areas of flue-cured tobacco were tested for amino acids,and the three factors of region,variety and part were analyzed using multi-factor analysis of variance.The results showed that the difference of free amino acid contents and composition were caused mostly by the region,meanwhile the influence of variety and part on amino acid was not statistically significant,and the interaction between the three factors was still not significant,indicating that the main influencing factor of amino acid should be region.The variation of amino acids among multiple factors exceeded 10%,and the variation of some amino acids content exceeded 60%.The amino acids with significant statistical differences between regions were proline,aspartic acid,threonine,glutamic acid,histidine and tryptophan.From a regional perspective,the amino acid content in the southeast tobacco area was significantly lower than other tobacco areas,while the threonine content in the southwest tobacco area was significantly lower than other areas.

关 键 词：烤烟 氨基酸 含量差异 区域 品种 部位 

分 类 号：TS411[农业科学—烟草工业]