摘要： 研究了成熟度对烤后烟叶物理性状、化学成分以及中性致香物质含量的影响,结果表明:烟叶的填充值、叶片厚度、拉力,以及抗张强度在中部叶的尚熟—适熟档次、上部叶的适熟—过熟档次达到最优值;中部尚熟—适熟烟叶的糖含量高,总氮、烟碱含量适宜,各种化学比值协调,而成熟不够或者过熟的烟叶,其内在质量明显降低,上部烟叶则以适熟—过熟时内在质量好,化学比值协调;中部叶中的大多数致香物质含量在烟叶充分成熟阶段达到最大值,之后开始下降,上部叶的大多数致香物质含量随着成熟度的增加持续增加,最大值出现在过熟阶段。
关键词:
烤烟,
成熟度,
物理性状,
化学成分,
香气成分
Abstract: The effect of maturity on physical properties,chemical components and content of neutral aroma constituents in flue-cured tobacco leaves were studied.The results showed the optimun filling value,thickness of leaves,dragging force and tensile strength came from the middle leaves with proper maturity or yet-maturity,and the upper leaves with proper maturity or overmaturity.In the middle leaves with proper maturity or yet-maturity,the sugar content was high,and the contents of total N and nicotine were feasible.The inner quality of upper leaves with proper maturity or over-maturity was good,chemical components being harmonious.The contents of many neutral aroma constituents reached to their climax in middle leaves when proper maturated,and then declined,while they kept incease in upper leaves,and reached to their climax till over-maturated.
Key words:
Flue-cured tobacco,
Maturity,
Physical properties,
Chemical components,
Neutral aroma constituents
中图分类号:
赵铭钦, 苏长涛, 姬小明, 王玉胜, 刘金霞, 李晓强, 陈秋会. 不同成熟度对烤后烟叶物理性状、化学成分和中性香气成分的影响[J]. 华北农学报, 2008, 23(3): 146-150. doi: 10.7668/hbnxb.2008.03.035.
ZHAO Ming-qin, SU Chang-tao, JI Xiao-ming, WANG Yu-sheng, LIU Jin-xia, LI Xiao-qiang, CHEN Qiu-hui. Effects of Maturity on Physical Properties, Chemical Components and Content of Neutral Aroma Constituents in Flue-cured Tobacco[J]. ACTA AGRICULTURAE BOREALI-SINICA, 2008, 23(3): 146-150. doi: 10.7668/hbnxb.2008.03.035.