摘要： 以河南省南阳市烤烟为试材，采用GC/MS联用分析技术，研究了常规措施(CK)下增施不同的有机物质对烤烟化学成分和主要中性香气成分含量的影响。结果表明：与常规施肥措施相比，增施豆制品处理烟叶中水溶性总糖、还原糖和钾含量提高幅度较大，芝麻制品处理增幅相对较小，且各处理之间其他成分差异不大；增施不同的有机物质均能增加烟叶中的中性挥发性香气物质总量，其中新植二烯、类胡萝卜素类降解产物、芳香族氨基酸代谢产物、美拉德反应产物、西柏烷类降解产物等各类致香物质含量在各个处理中均有不同程度的提高。表明增施有机物质在一定程度上改善了烟叶化学成分之间的协调性，提高了烟叶的香气质量；增施的有机物质种类不同，其效果也有所不同，其中以增施发酵后的豆浆的2个处理最好，其次是增施豆糁，增施芝麻和香油的2个处理效果稍差。

关键词: 有机物质, 烤烟, 化学成分, 香气成分

Abstract: The effects of adding different organic substances under conventional measure (CK) on chemical composition and the content of volatile aromatic matter in flue-cured tobacco leaves were studied by GC/MS in Nanyang, Henan province. The result showed that, Compared with the commonly used fertilizing measure, the treatments added soybean matters could obviously increase the content of total sugar, reduced sugar and potassium in flue-cured tobacco leaves, but the treatments added products of sesame had relatively less efficience and showed little difference in the content of other chemical composition between treatments. All the treatments could increase the total content of volatile aromatic matter significantly. The content of important aromatic matters neophytadiene, products degraded by caretene, products of aromatic amino acid metabolism, products of Maillard reaction and products degraded by cembrane were all increased to a certain degree. This indicated that adding different organic substances improved the harmony between the chemical componients in flue-cured tobacco leaves to some extent, thus increased the aroma quality of tobacco leaves. Different organic substances had different effects, among which the two treatments of adding fermented soya-bean milk were the best, followed by the treatment of adding bean powder, and adding sesame and gingili had less effects.

Key words: Organic substance, Flue-cured tobacco leaf, Chemical componients, Aroma quality

中图分类号: 

• S572