推迟采收对永州烤烟上部6片叶SPAD值及焦甜醇甜型风格的影响  

Effects of Delayed Harvest on SPAD and Burnt-Sweet Mellow-Sweet Style of Flue-cured Tobacco Upper Six Leaves in Yongzhou

作　　者：孟智勇[1] 周雨 杨坤 李伟[3] 宗胜杰 刘芳[1] 马浩波[1] 朱银峰[1] 朱景伟[1] 宋笑龙 靳志丽 李淑君[1] MENG Zhiyong;ZHOU Yu;YANG Kun;LI Wei;ZONG Shengjie;LIU Fang;MA Haobo;ZHU Yinfeng;ZHU Jingwei;SONG Xiaolong;JIN Zhili;LI Shujun(Tobacco Research Institute of Henan Academy of Agricultural Sciences,Xuchang 461000,China;Yongzhou Branch of Hunan Tobacco Corporation,Yongzhou 425000,China;Hunan Provincial Tobacco Company of CNTC,Changsha 410007,China)

机构地区：[1]河南省农业科学院烟草研究所,河南许昌461000 [2]湖南省烟草公司永州市公司,湖南永州425000 [3]中国烟草总公司湖南省公司,湖南长沙410007

出　　处：《河南农业科学》2022年第10期142-150,共9页Journal of Henan Agricultural Sciences

基　　金：中国烟草总公司湖南省公司科技项目(HN2020KJ10);湖南省烟草公司永州市公司科技项目(烟研2020-020)。

摘　　要：为明确湖南永州烟区上部烟叶适宜采收成熟度,彰显其焦甜醇甜型风格特征,以云烟87为供试材料,应用叶绿素测定仪测定上部6片烟叶(按叶位自上而下命名为B1—B6)在不同推迟采收时间下(采收时间推迟0、3、6、9 d)的叶绿素相对含量(SPAD值),并研究相应成熟度对烤后烟叶的化学成分、感官评吸质量及可用性的影响。结果表明,随着上部叶成熟采收时间推迟,同叶位的叶基、叶中、叶尖平均SPAD值及各位点、各叶位、所有位点平均SPAD值均呈线性下降趋势。成熟过程中B1和B2叶位SPAD值较为一致,B3—B6叶位SPAD值相对一致;推迟3 d采收,B1、B2叶位SPAD值发生显著变化,其他叶位SPAD值变化不显著,利于适当推迟一次性采收分类烘烤(上2片和下4片)。与常规成熟采收相比,推迟采收时间提高总糖、还原糖含量和糖碱比,改善化学成分协调性;弱化烤后上部烟叶感官焦香,提升醇甜香、焦甜香,香气质变好、回甜感增加,明显提高感官品质特征,增加烟叶在一、二类卷烟配方使用比例。其中,推迟3 d采收,烤后烟叶干草香、醇甜香、香气质、香气量、杂气程度、烟气细腻程度和柔和程度、口感回甜感及余味等指标表现突出,风格特征彰显度(2.81分)无明显变化,在一类卷烟配方使用比例最高,可用性明显提升;继续推迟采收,烤后烟叶风格特征彰显度下降,在一类卷烟配方使用比例及可用性降低。可见,在常规采收时间的基础上,永州烟区上部烟叶推迟3 d采收较为适宜,有利于焦甜醇甜型风格彰显和可用性提高。In order to clarify the suitable harvest maturity of upper tobacco leaves in Yongzhou tobacco-growing area and highlight the style characteristics of burnt sweetness and mellow sweetness,Yunyan 87 was used as the test material. The realtive content of chlorophyll(SPAD values)of fresh upper six tobacco leaves(They were named B1—B6 from top to bottom based on leaf position)with different delayed harvest time(0,3,6 and 9 days later)were measured by chlorophyll analyzer,and the effects of corresponding maturity on the chemical composition,sensory evaluation quality and availability of flue-cured tobacco leaves were studied. The results showed that with the delay of upper leaf maturity and harvest time,the mean SPAD of base,middle and tip at the same leaf position and the mean SPAD of each point,leaf position and all sites showed a linear downward trend. During ripening,the SPAD values of B1 and B2 leaves were relatively consistent,and the SPAD values of B3—B6 leaves were relatively consistent. Under delayed harvest for 3 days,the SPAD value of B1 and B2 leaves changed significantly,and the SPAD value of other leaves did not change significantly,which was conducive to appropriately delaying for one-time harvest and classified baking(upper 2 leaves and lower 4 leaves). Compared with conventional mature harvest,delaying harvest time increased the content of total sugar,reduced sugar and sugar alkali ratio,and improved the coordination of chemical components. It could weaken the sensory burnt aroma of the upper flue-cured tobacco leaves,improve the mellow sweet aroma and burnt sweet aroma,improve the aroma quality,increase the sweet return feeling,significantly improve the sensory quality characteristics,and increase the proportion of tobacco leaves in the formula of class Ⅰ and classⅡ cigarettes. Among them,after delaying harvest for 3 days,the indexes such as hay aroma,mellow and sweet aroma,aroma quality,aroma amount,impurity degree,fineness and softness of flue gas,taste sweetness and aftertaste of flue-cured

关 键 词：烤烟 上部叶 推迟采收 SPAD值 焦甜醇甜 永州烟区 

分 类 号：S852.72[农业科学—基础兽医学]