移栽期对云烟87烤后烟叶化学成分及感官质量的影响  

Effect of transplanting period on chemical composition and sensory quality of cured Yunyan 87

作　　者：郜军艺 彭隆基 胡燕 李鹏志 熊晶 钱雪松 周俊成 高焕晔 何轶 GAO Jun-yi;PENG Long-ji;HU Yan;LI Peng-zhi;XIONG Jing;QIAN Xue-song;ZHOU Jun-cheng;GAO Huan-ye;HE Yi(Bijie Branch of Guizhou Tobacco Company,Bijie,Guizhou 551700,China;College of Tobacco Science,Guizhou University/Guizhou Provincial Key Laboratory of Tobacco Quality Research,Guiyang 550025,China)

机构地区：[1]贵州省烟草公司毕节市公司,贵州毕节551700 [2]贵州大学烟草学院/贵州省烟草品质研究重点实验室,贵阳550025

出　　处：《西南农业学报》2024年第9期2031-2041,共11页Southwest China Journal of Agricultural Sciences

基　　金：贵州省烟草公司毕节市公司项目(2022520500240190、2023520500240160)。

摘　　要：【目的】探明威宁黑石地区不同移栽期烤烟烤后化学成分及感官质量的变化规律,为明确威宁黑石地区最适宜的移栽时期,提高烟叶品质和产量提供理论依据。【方法】以云烟87为试验材料,采用随机区组试验设计,研究不同移栽期(4月10日、4月20日、4月30日和5月10日)对采烤结束后烤烟还原糖、总糖、淀粉、烟碱、总氮、蛋白质、乳酸、苹果酸、总有机酸、钾和氯的化学成分含量的影响,并对其感官质量鉴定评分。【结果】随着移栽期推迟,烟叶还原糖含量呈先升后降趋势,总糖含量呈先降后升再降趋势,淀粉含量呈逐渐下降趋势;总氮和蛋白质含量均表现出先升后降再升趋势,烟碱含量呈先升后降趋势,氯含量呈先降后升趋势,钾含量则总体呈上升趋势;总有机酸含量呈先升后降趋势;甜润感评分总体呈先升后降再升趋势,香气特性评分总体呈下降趋势,烟气特性评分总体呈先升后降趋势,口感特性则呈先降后升趋势。还原糖、总氮、蛋白质、氯含量与甜润感呈极显著正相关,总有机酸含量与甜润感呈显著负相关,且甜润感与香气特性中的透发性、烟气特性中的细腻程度关系较密切。细腻程度的主要影响因素是总氮和还原糖,透发性的主要影响因素是烟碱和还原糖,烟碱、蛋白质及还原糖对甜润感的形成具有较大影响。【结论】威宁黑石地区最适宜的移栽时期为4月10日,此条件下烟叶烤后化学成分较为协调,有利于感官质量的提升。[Objective]The changing law of chemical composition and sensory quality of cured tobacco in different transplanting periods in Heishi area of Weining was investigated,so as to provide theoretical basis for determining the most suitable transplanting period and improving the quality and yield of tobacco in Heishi area of Weining.[Method]Taking Yunyan 87 as the test material,a randomised block design was adopted to study theffectsofdifferent transplanting periods(April10April20,April30andMay10)on thechemicalcomposition content of reducing sugar,total sugar,starch,nicotine,total nitrogen,protein,lactic acid,malic acid,total organic acid,potassium and chlorine of the flue-cured tobacco after harvesting and roasting,and the sensory quality was evaluated.[Result]With the delay of transplanting period,the reducing sugar content of tobacco leaf showed a trend of rising at first and then falling,the total sugar content showed a trend of falling-rising-falling,and the starch content showed a gradually decreasing trend.The total nitrogen and protein content showed a trend rising-falling-rising,the nicotine content showed a trend of rising at first and then falling,the chlorine content showed a trend of falling at first and then ris-ing,and the potassium content showed a trend of rising.The total organic acid content showed a trend of first rising and then falling.The score of sweetness showed a trend of first rising and then falling,the score of aroma showed a trend of decreasing,the score of smoke showed a trend of first rising and then falling,and the score of taste showed a trend of first decreasing and then rising.The content of reducing sugar,total ni-trogen,protein and chlorine showed a significant positive correlation with sweetness,while the content of total organic acid showed a signifi-cant negative correlation with sweetness,and the sweetness was closely related to the translucency of the aroma characteristics and the finesse degree of the smoke characteristics.The main factors influencing the fineness degree wer

关 键 词：移栽期 云烟87 烤后化学成分 感官质量 

分 类 号：S572[农业科学—烟草工业]