连作烤烟根系内次生代谢产物对烤烟品质因子的影响  

Effect of secondary metabolites in root of continuous cropping flue-cured tobacco on its quality factors

作　　者：潘义宏 周芳芳 黄坤[3] 冀新威[3] 单双吕 张晓龙 张加研[1] PAN Yi-hong;ZHOU Fang-fang;HUANG Kun;JI Xin-wei;SHAN Shuang-lyu;ZHANG Xiao-long;ZHANG Jia-yan(College of Materials Science and Chemical Engineering,Southwest Forestry University,Kunming 650224,China;Yunnan Woojia Biotechnology Company Limited,Kunming 650106,China;Honghe Branch of Yunnan Tobacco Company,Mile,Yunnan 652300,China)

机构地区：[1]西南林业大学材料与化学工程学院,昆明650224 [2]云南五佳生物科技有限公司,昆明650106 [3]云南省烟草公司红河州公司,云南弥勒652300

出　　处：《西南农业学报》2023年第10期2167-2174,共8页Southwest China Journal of Agricultural Sciences

基　　金：中国烟草总公司云南省公司科技计划项目(2019530000241036);云南省教育厅科学研究基金项目(2020Y0415)。

摘　　要：【目的】明确不同连作年限烤烟根系内次生代谢产物种类及其对烤烟品质的影响,为防控烤烟连作障碍提供理论支撑。【方法】以红河州泸西县‘云烟87’为供试烤烟品种,选择4个连作年限地块:连作2年、3年、4年和5年,在烤烟成熟期,利用GC-MS检测不同处理烤烟根系内的次生代谢产物含量,通过自相关分析、因子分析和典型相关分析,探析对烤烟品质影响较大的因子类型及其与品质因子(烤烟外观质量、物理特性、常规化学成分、感官质量)相互关系。【结果】连作条件下,烤烟根系内次生代谢产物共检测出14种。因子分析提取4个主成分因子,分别命名为酚酸类因子、醛酯类因子、酸酯类因子以及酚类因子,累计贡献率达到85.74%。4个主成分因子与烤烟品质典型相关分析发现,烤烟根系内邻苯二甲酸二辛酯、香草醛、十七酸、2,2’-亚甲基双-(4-甲基-6-叔丁基苯酚)和棕榈酸甲酯含量越高,有利于改善烤烟化学成分的协调性,但不利于烤烟其他品质因子的提升;而根系内莨菪亭、软脂酸、花生酸含量越高,2,2’-亚甲基双-(4-甲基-6-叔丁基苯酚)和肉豆蔻酸含量越低,越能促进烤烟感官质量的提高,但对烤烟其他品质因子的改善具有负效应。【结论】烤烟根系内次生代谢产物对烤烟品质因子均有影响,对其中的9种物质影响较大。为了克服连作障碍,应开展相关调控技术研究,调控以上根系内9种关键次生代谢产物含量,使其维持较低水平,提高烤烟综合品质。【Objective】The research was conducted in order to clarify the influence of secondary metabolites accumulation in roots of flue-cured tobacco under continuous cropping conditions on the quality factors of flue-cured tobacco,and provide theoretical support for the reduction of obstacles of flue-cured tobacco continuous cropping.【Method】The‘Yunyan 87'was used as the test flue-cured tobacco variety in Luxi county,Honghe prefecture.Four continuous-cropping durations were set up:continuous cropping for two years,three years,four years and five years.At the maturity stage of flue-cured tobacco,GC-MS was used to detect the content of secondary metabolites in the roots of flue-cured tobacco of different treatments.Through autocorrelation analysis,factor analysis and canonical correlation analysis,the types of factors that had a greater impact on the quality of flue-cured tobacco and their relationship with the quality factors(appearance quality,physical characteristics,conventional chemical composition,sensory quality of flue-cured tobacco)were evaluated.【Result】Total of 14 secondary metabolites were detected and determined in the roots of flue-cured tobacco.Through factor analysis,four common factors were extracted,and the cumulative contribution rate reached 85.74%,that were phenolic acid factors,aldehyde ester factors,ester factors and phenolic factors respectively.Canonical correlation analysis of four common factors and quality factors of flue-cured tobacco found that the higher the contents of vanillin,dioctyl phthalate,2,2′-methylene bis-(4-methyl-6-tert-butylphenol),methyl palmitate and heptadecanoic acid in flue-cured tobacco roots,the better the coordination of chemical components of tobacco leaves,but not conducive to the improvement of other quality of tobacco leaves.The higher the content of anisodamine,soft ester acid and arachidic acid in the root system,the lower the content of myristic acid and 2,2′-methylene bis-(4-methyl-6-tert-butylphenol),which was conducive to improving the sensory

关 键 词：次生代谢产物 烤烟品质 根系 因子分析 典型相关分析 

分 类 号：S572[农业科学—烟草工业]