| 摘要: |
| 研究了不同采收方式对烤烟上部烟叶化学成分和主要挥发性香气物质含量的影响。结果表明：（1）与常规采烤方法相比，上部烟叶带茎烘烤有助于提高烟叶水溶性总糖、还原糖和钾含量，降低淀粉含量，而总氮及蛋白质含量差别不大。（2）上部烟叶带茎烘烤明显提高了上部烟叶中性挥发性香气物质总量，其中新植二烯、类胡萝卜素降解产物、芳香族氨基酸代谢产物、美拉德反应产物和西柏烷类降解产物等各类致香物质总量均有不同程度的提高，但各类致香物质含量占中性挥发性香气物质总量的比例与常规采收方式相比差别不大。说明上部烟叶带茎烘烤能够协调烤后烟叶的化学成分，提高上部烟叶的香气质量。（3）上部烟叶带茎烘烤可以明显提高上部烟叶的外观质量和经济效益。 |
| 关键词: 烤烟 上部烟叶 采收方式 香味成分 |
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| 基金项目:河南省杰出人才创新基金项目（0421001900）；河南省烟草专卖局科技攻关项目（HYKJ200202） |
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| Effects of different picking methods on quality of upper leaf in flue-cured tobacco |
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| Abstract: |
| Effects of different picking methods on chemical composition and content of volatile aromatic matter of upper leaves in flue-cured tobacco were studied. The results showed that:(1)Compared with the commonly used picking method,the method of picking 4-6 upper leaves with stem together could increase total sugar content,reducing sugar content and K content,and decrease starch content,and keep almost the same content of total nitrogen and protein in flue-cured leaf. (2) Flue curing upper leaves with stem together increased total content of volatile aromatic matter significantly. The important aromatic matter content of neoplytadiene,products degraded by caretene,products of aromatic amino acid metabolism, products of Maillard reaction and products degraded by cembrane were increased to various extents. However,the proportion of content of each group aroma matter to total content of volatile aroma matter did not show large difference between the method of picking 4-6 upper leaves with stem together and the commonly used picking. Therefore,it Was an effective way to coordinate the chemical composition of cured leaf and to improve the quality of upper leaves by flue curing upper leaves with stem together. (3) The appearance quality and economic results of upper leaves could be increased obviously by the method of picking 4-6 upper leaves with stem together. |
| Key words: flue-cured tobacco upper leaves picking methods aroma matter |
