提前采收对清甜香型烤烟上部叶质量及风格特征的影响  

12Effects of earlier harvesting on the quality and style characteristic of fresh-sweetness flavor type flue-cured tobacco upper leaves

作　　者：敬雪艳 涂永高 刘琼 闫伸 赵祖勇 戴杰 张诚 涂勇 边嘉宾 武圣江 JING Xue-yan;TU Yong-gao;LIU Qiong;YAN Shen;ZHAO Zu-yong;DAI Jie;ZHANG Cheng;TU Yong;BIAN Jia-bin;WU Sheng-jiang(College of Agronomy&Resources and Environment,Tianjin Agricultural University,Tianjin 300392,China;Guizhou Academy of Tobacco Sciences/Upland Flue-cured Tobacco Quality&Ecology Key Laboratory of China Tobacco,Guiyang,Guizhou 550081,China;Bijie Company,Guizhou Tobacco Company,Bijie,Guizhou 551700,China;Staff Development Institute,China National Tobacco Corporation,Zhengzhou,Henan 450008,China;College of Chemistry and Resource Engineering,Honghe University,Honghe,Yunnan 661199,China)

机构地区：[1]天津农学院农学与资源环境学院,天津300392 [2]贵州省烟草科学研究院/烟草行业山地烤烟品质与生态重点实验室,贵州贵阳550081 [3]贵州省烟草公司毕节市公司,贵州毕节551700 [4]中国烟草总公司职工进修学院,河南郑州450008 [5]红河学院化学与资源工程学院,云南红河661199

出　　处：《南方农业学报》2024年第10期2886-2897,F0002,共13页Journal of Southern Agriculture

基　　金：贵州省科技计划项目(黔科合基础-ZK[2022]一般288);中国烟草总公司贵州省公司科技项目(2023XM22);贵州省烟草公司毕节市公司科技项目(2021520500240228);贵州省烟草公司遵义市公司科技项目(2023XM06)。

摘　　要：【目的】探索提前采收对清甜香型上部烟叶质量及风格特征的影响,为贵州清甜香型上部烟叶质量提升和风格特征彰显提供参考依据。【方法】以云烟87上部叶为材料,研究不同采收时间与成熟度(CK,正常采收/成熟;T1,提前4 d采收/尚熟;T2,提前8 d采收/欠熟)对烤后烟叶外观质量、致香物质含量和感官质量的影响,并解析贵州清甜香型上部烟叶风格特征彰显的物质基础。【结果】随采收时间的提前和成熟度的降低,烤后上部烟叶外观质量变差,主要表现在颜色、成熟度和叶片结构等方面;相较于CK,T1和T2处理烤后烟叶外观质量评价总分分别下降8.33%和22.92%。T1处理能显著提高烤后烟叶类胡萝卜素降解产物、美拉德反应产物、芳香族氨基酸降解产物、类西柏烷类降解产物、脂肪酸类物质、未分类致香物质、总致香物质(除新植二烯)及总致香物质含量(P<0.05,下同),其中总致香物质含量增幅7.54%,且有利于清甜香烟叶风格特征的彰显(评价分值增幅3.64%)。T2处理烤后烟叶总致香物质含量增幅为4.27%,但不利于烟叶风格特征的彰显。筛选出6种质体色素降解产物(藏红花醛、β-大马酮和巨豆三烯酮Ⅰ~Ⅳ)、3种芳香族氨基酸降解产物(苯乙醇、苯乙醛和2-甲氧基-4-乙烯基苯酚)和2种未分类致香物质[(E)-3-已烯-1-醇和壬醛]以彰显烟叶清甜香风格特征为主;2种美拉德反应产物[癸醛和1-(1H-吡咯-2-基)-乙酮]和1种类西柏烷类降解产物(茄酮)以彰显烟叶青香风格特征为主;2种脂肪酸类物质(棕榈酸和亚麻酸甲酯)以彰显烟叶甜香风格特征为主。CK和T1处理的感官质量评价总分显著高于T2处理,增幅分别为7.57%和7.41%,工业可用性和配方适配性均高于T2处理1个档次/水平。【结论】提前4 d采收有利于提高上部烟叶香气物质含量及风格特征彰显度,并筛选了16种风格特征彰显的标志物质,但提前4 d采收【Objective】The effects of earlier harvesting on the quality and style characteristics of fresh-sweetness flavor type flue-cured tobacco upper leaves were explored to provide reference for improving the quality and highlighting the style characteristics of fresh-sweetness flavor type of flue-cured tobacco upper leaves in Guizhou.【Method】Yunyan 87 upper tobacco leaves used as experimental material,the effects of different harvesting times and maturities(CK,normal harvesting/mature;T1,4 d earlier harvesting/just mature;T2,8 d earlier harvesting/immature)on the appearance quality,fragrance substance content and sensory quality were studied,and the substance basis of the style characteristics manifestation of fresh-sweetness flavor type flue-cured tobacco upper leaves in Guizhou was analyzed.【Result】With the earlier of harvesting time and the decrease of maturity,the appearance quality of flue-cured tobacco upper leaves became worse,mainly showing in the aspects of color,maturity and leaf structure.Compared with CK,the total scores of flue-cured tobacco leaf appearance quality evaluation of T1 and T2 treatments decreased by 8.33%and 22.92%respectively.T1 treatment could significantly increase the content of carotenoid degradation products,Maillard reaction products,aromatic amino acid degradation products,cemdrenoids degradation products,fatty acid substances,unclassified fragrance substances,total fragrance substances(except neophytadiene)and total fragrance substances(P<0.05,the same below),among them,total fragrance substances increased by 7.54%.In addition,it was beneficial to highlight the style characteri-stics of fresh-sweetness flavor type flue-cured upper tobacco leaves with the evaluation score increased by 3.64%.However,T2 treatment was not conducive to highlight the style characteristics of tobacco leaves,with the total fragrance substances content of flue-cured tobacco leaves increased by 4.27%.Six kinds of plastid pigment degradation products(safranal,β-damascenone and megastigmatrienoneⅠ-

关 键 词：烤烟 上部叶 提前采收 清甜香型 风格特征 物质基础 

分 类 号：S572[农业科学—烟草工业]