成熟度对烤烟上部烟叶生理特性及烟叶质量的影响  

Effects of Maturity on Physiological Characteristics and Quality of Upper Tobacco Leaves

作　　者：贾中林 尹启生[2] 陈广晴[3] 李许涛[3] 戴华鑫[2] 陈壮壮 梁太波[2] 张艳玲[2] JIA Zhong-lin;YIN Qi-sheng;CHEN Guang-qing;LI Xu-tao;DAI Hua-xin;CHEN Zhuang-zhuang;LIANG Tai-bo;ZHANG Yan-ling(Shenzhen Tobacco Industry Co.,Ltd.,Shenzhen 518110,China;Zhengzhou Tobacco Research Institute of CNTC,Zhengzhou 450001,China;Henan Tobacco Company,Zhengzhou 450000,China)

机构地区：[1]深圳烟草工业有限责任公司,广东深圳518110 [2]中国烟草总公司郑州烟草研究院,河南郑州450001 [3]河南省烟草公司,河南郑州450000

出　　处：《江西农业学报》2023年第4期1-7,共7页Acta Agriculturae Jiangxi

基　　金：河南省烟草公司项目“基于吸食感官特性的河南烟叶质量影响因子分析”(2021410000240022)。

摘　　要：为了明确成熟度对豫西地区烤烟上部烟叶质量的影响,以河南三门峡地区主栽品种云烟99为试验材料,分析了不同成熟度(M_(1)~M_(4))鲜烟叶的质体色素含量、碳氮代谢相关酶活性等生理指标以及烤后烟叶的内在化学成分、中性致香物质含量和感官质量的差异。结果表明,随着成熟度的增加,烟叶质体色素含量逐渐降低,至M_(4)成熟度时叶绿素总降解量达0.69 mg/g。与氮代谢相关的硝酸还原酶、谷氨酰胺合成酶活性均呈先升高后降低的变化趋势,与碳代谢相关的淀粉酶活性呈逐渐下降的趋势,蔗糖转化酶活性整体呈升高的趋势。鲜烟叶碳代谢产物中总糖、还原糖和淀粉的含量逐渐增加,达到最大值后开始下降;氮代谢产物中总氮和游离氨基酸含量逐渐降低,至M_(4)成熟度时分别下降了17.30%和50.27%。随着成熟度的提升,烤后烟叶化学成分的协调性更好,在M3成熟度时烤后烟叶的中性致香物质含量最高,感官质量评价最佳。综合来看,在一定范围内随着成熟度的提升,烤后烟叶质量有升高的趋势,超过一定范围后,烟叶质量出现下降,豫西地区上部烟叶以M3成熟度采收时烟叶质量最佳。In order to clarify the effect of maturity on the quality of flue-cured tobacco upper leaves in western Henan,Yunyan 99,the main variety grown in Sanmenxia area of Henan Province,was taken as the experimental material,and the differences of physiological indexes such as plastid pigment content,enzyme activity related to carbon and nitrogen metabolism,internal chemical composition,content of neutral aromatic substances and sensory quality of fresh tobacco leaves with different maturity(M_(1)~M_(4))were analyzed.The results showed that with the increase of maturity,the content of pigment gradually decreased,and the total degradation of chlorophyll was 0.69 mg/g at M_(4)maturity.The activities of nitrate reductase and glutamine synthetase increased first and then decreased,and the activity of amylase gradually decreased.The invertase activity showed an overall upward trend.The carbon metabolites of fresh tobacco leaves gradually increased and began to decrease after reaching the maximum.The content of total nitrogen and free amino acids at M_(4)maturity level decreased by 17.30%and 50.27%,respectively.With the maturity increasing,the coordination of chemical composition in flue-cured tobacco leaves was better,and the content of neutral aroma substance was the highest,and The sensory quality was the best at the M3 maturity level.On the whole,the quality of flue-cured tobacco leaves tended to improve with the increase of maturity in a certain range and decreased beyond the certain range.The quality of tobacco upper leaves was the best when they were harvested at M3 maturity in western Henan.

关 键 词：上部烟叶 成熟度 生理特性 烟叶质量 

分 类 号：S572[农业科学—烟草工业]