Orientation of Style and Quality Characteristics of Flue-cured Tobacco Leaves of Bozhou

doi:10.7668/hbnxb.2015.S1.038

Abstract

Abstract: Chemical analysis and smoking quality of 103 leaf samples from four different areas of Bozhou was carried out to investigate style and characteristics.Results showed that burnt-sweetness type was the main style characteristic of the tobacco leaves in Bozhou.Hay incense and sweet aroma and burnt aroma were the dominating note,and elecampane and burnt aroma were the subsidiary note.The quality characteristics of tobacco leaves in Bozhou could be divided into three levels,including sufficient aroma with little offensive odor,moderate aroma with moderate offensive odor.The proportion of tobacco leaves harvested in 2014 in these three levels was 42.8%,36.8% and 21.4%,respectively, which was better than 2013.Therefore,the entire quality of Bozhou tobacco leaves was in the medium level.The main weakness of Bozhou tobacco leaves was less aroma,plenty of offensive odor,and poor inflammability.Moreover,high sugar/nicotine ratio in the lower leaves,low nitrogen/nicotine ratio in the upper leaves,and low potassium content while high chloride content were also the main problems of Bozhou tobacco leaves.Therefore,how to increase the content of potassium and reduce chloride will be crucial to improve the quality of bozhou tobacco leaves.

Key words: Tobacco leaves, Quality characteristics, Style orientation, Burnt-sweetness type, Bozhou

CLC Number:

S572

SHEN Jia, JIANG Chao-qiang, YAN Yi-feng, ZHANG Dong-qi, SANG Chuan-jie, ZU Chao-long. Orientation of Style and Quality Characteristics of Flue-cured Tobacco Leaves of Bozhou[J]. ACTA AGRICULTURAE BOREALI-SINICA, 2015, 30(S1): 211-216. doi: 10.7668/hbnxb.2015.S1.038.

/ / Recommend / Download Citations

URL: http://www.hbnxb.net/EN/10.7668/hbnxb.2015.S1.038

http://www.hbnxb.net/EN/Y2015/V30/IS1/211

References

[1] 唐远驹.试论特色烟叶的形成和开发[J].中国烟草科学,2004,25(1):10-13.
[2] 唐远驹.烟叶风格特色的定位[J].中国烟草科学,2008,29(3):1-5.
[3] 阎克玉,袁志永,吴殿信,等.烤烟质量评价指标体系研究[J].郑州轻工业学院学报,2001(4):57-61.
[4] 秦松,王正银,石俊雄.不同区域尺度烟叶化学成分与品质的关系初探[J].植物营养与肥料学报,2007,13(3):443-449.
[5] 杨虹琦,周冀衡,李永平,等.云南不同产区主栽烤烟品种烟叶物理特性的分析[J].中国烟草学报,2008,14(6):30-36.
[6] 刘国顺,肖庆礼,王新中,等.施磷对南阳烟区烤烟化学成分和香气物质含量的影响[J].中国烟草科学,2009,30(6):34-37.
[7] 韩锦峰.烟草栽培生理[M].北京:农业出版社,1986:166-173.
[8] 邓小华,杨丽丽,陆中山,等.湘西烟叶质量风格特色感官评价[J].中国烟草学报,2013,19(5):22-27.
[9] 朱尊权.烟叶的可用性与卷烟的安全性[J].烟草科技,2000(8):3-6.
[10] Hill D.迎接挑战-认识烟叶的质量和可用性[J].烟草科技,1997,122(1):34-36.
[11] 王世济,刘小平,崔权仁,等.亳州烟区土壤肥力状况与烤烟合理施肥的研究[J].安徽农学通报,1999,5(3):31-33.
[12] 张俊侠,孙德平.亳州烟区土壤养分含量、烟叶质量状况与烤烟施肥对策[J].安徽农业科学,2001,29(5):665-666.
[13] 邵伏文,姜超强,祖朝龙,等.硫磺和酒糟对烤烟生长和烟叶品质以及碱性土壤pH的影响[J].西北植物学报,2012,32(12):2479-2485.
[14] 林桂华,邱标仁.发展龙岩清香型地方特色烤烟的必要性及其发展战略[J].烟草科技,2001(4):27-29.
[15] 姜自谦,苏建东,刘广玉,等."沂蒙山"优质烤烟生产技术体系的探索[J].中国烟草科学,2004(2):17-20.
[16] 唐远驹.关于烤烟香型问题的探讨[J].中国烟草科学,2011,32(3):1-7.
[17] 云菲,刘国顺,史宏志.光氮互作对烟草气体交换和部分碳氮代谢酶活性及品质的影响[J].作物学报,2010,36(3):508-516.
[18] 王鹏泽,赵铭钦,刘鹏飞,等.浓香型产区烤烟中性致香成分与生物碱组成及含量[J].中国烟草科学,2014,35(5):98-102.
[19] 赵铭钦,陈秋会,赵明山,等.南阳地区生态条件对不同基因型烤烟品种烟叶化学成分和香气物质含量的影响[J].中国烟草学报,2008,14(1):37-41.
[20] 陈江华,刘建利,龙怀玉.中国烟叶矿质营养及主要化学成分含量特征研究[J].中国烟草学报,2004,10(5):24-31.
[21] 左天觉.烟草的生产,生理和生物化学[M].上海:上海远东出版社,1993:450-451.
[22] 吴玉萍,陈萍,师君丽,等.云南省不同品种和产区烤烟中钾含量的差异分析[J].云南大学学报:自然科学版,2010,32(S1):42-46.
[23] 李强,周冀衡,何伟,等.中国烤烟含钾量的区域特征研究[J].安徽农业大学学报,2010,37(2):363-368.
[24] 孙建锋,章新军,毕庆文,等.河南烤烟主产区烟叶化学成分的比较分析[J].郑州轻工业学院学报,2006,21(2):40-43.
[26] Lu Y X,Li C J,Zhang F S.Transpiration,potassium uptake and flow in tobacco as affected by nitrogen forms and nutrient levels[J].Annals of Botany,2005,95:991-998.
[26] 代晓燕,苏以荣,魏文学,等.打顶对烤烟植株钾素代谢和钾离子通道基因表达的影响[J].中国农业科学,2009,42(3):854-861.
[27] Zhengxiong Z,Chunjian L,Yuhong Y,et al.Why does Potassium concentration in flue-cured tobacco leaves decrease after apex excision?[J].Field Crops Research,2010,116(1/2):86-91.
[28] 李强,周冀衡,何伟,等.中国主要烟区烤烟氯含量区域特征研究[J].中国土壤与肥料,2010(2):49-54.
[29] 范艺宽,张翔,黄元炯,等.河南烟区土壤和灌溉水氯含量状况评价[J].烟草科技,2003(8):39-41.

Please choose a citation manager

Content to export