摘要： 研究了不同采收方式对上部叶香味品质的影响.结果表明:上部片叶成熟后集中一次采收和带茎秆采收,烤后烟叶的香味品质均优于常规采烤方法,其中以打顶后8 d带茎采收处理表现最优.与对照相比,打顶后8 d带茎采收处理明显提高了挥发性香气物质总量,新植二烯、类胡萝卜素降解产物、芳香族氨基酸代谢产物量和西柏烷类降解产物等4类致香物质总量均有不同程度的提高,美拉德反应产物总量略低;同时,该处理烤后烟叶颜色橘黄,组织结构疏松,油分足,色度强,化学成分含量适宜,比例协调,显著降低淀粉、蛋白质含量,烟叶的平衡含水率、叶质重、填充值均得到改善且在适宜范围内,显著提高了烟叶均价及产值.表明上部叶带茎秆烘烤能够提高大多数香气物质的含量,改善烟叶品质.

关键词: 烤烟, 上部叶, 采收方式, 香味物质, 烟叶品质

Abstract: This paper studied the effects of different picking methods on the flavor quality of upper leaf.The results showed that the method of concentrated picking upper leaf and harvesting with stalk together was superior to commonly used picking method in flavor quality, and the treatment of harvesting with stalk at 68 d after topping was the best.Compared with the CK,the total volatile aroma compounds content of the treatment increased remarkably, and in it the content of neophytadiene, products degraded by carotenoid, products degraded by cembrane and products of aromatic amino acid metabolism enhanced in different degree,but products of maillard reaction were lower than that of CK,and the cured leaf of the treatment was orange-colored,open in leaf structure,rich in oil,strong in color intensity, and the chemical composition contents were proper and decrease starch and protein content,and itcs equilibrium moisture content,density of leaf fabric,and filling value were relatively suitable,and economic results increase obviously.It indicated that the method of picking upper leaves with stalk could increase obviously the intrinsic quality and volatile aroma content of upper leaves.

Key words: Flue-cured tobacco, Upper leaves, Picking methods, Aroma matter, Tobacco quality

中图分类号: 

• S572.03