土壤水分状况对成熟期烤烟致香成分影响研究.pdfVIP

40. 土壤水分状况对成熟期烤烟致香成分影响的研究∗ 1，2 1 1 1 2 2 邵 岩 ，李鹏飞 ，周冀衡 ，李永平，杨虹琦 ，卢秀萍 ，马文广 (湖南农业大学烟草科学与技术研究中心，湖南长沙，410128；云南省烟草科学研究所，云南玉溪 653100) 摘要：研究了烤烟成熟期间不同阶段不同控水处理的烤烟香气及常规化学成分。结果表明，烤烟成熟过程 中，短时的干旱对西柏烷类物质、质体色素降解物、美拉德反应产物和芳香族香气前体物含量呈一定的增 加趋势，持续干旱对这些物质的形成不利，越临近烟叶定长期干旱对香气影响越大；打顶后随着干旱的进 行，水溶性糖和还原糖都有升高趋势，总氮和钾是先降低后升高，烟碱呈降低趋势。 关键词：成熟期；干旱；烤烟；香气；化学成分 Effect of Different Drought Treatments to Aroma and Major Chemical Compositions in Flue-Cured Tobacco During Mature Period 2 1 1 2 1 Shao Yan , Li Pengfei ， Zhou Jiheng ，Li Yongping ，Yang Hongqi ，Ma 2 2 Wenguang ，Lu Xiuping (Tobacco Science and Technology Research Centre of Hunan Agriculture University, Hunan Changsha , 410128 ；Yunnan Tobacco Research Institute, Yunnan Yuxi 653100,) Abstract: Aroma and the major chemical compositions of different water treatments of the different stages of flue-cured tobacco during mature period have been studied. The result indicates the contents of cembrenoids, carotenoids, Mellard chemicals and aromatic fragrance substances of flue-cured tobacco have certain increasing tendency through short-time drought after topping, but drought continuously to the formation of these latent fragrant substances is disadvantageous. Along with the drought carrying on, the contents of water-soluble sugar and reductive sugar in green leaves have increasing tendency, the contents of total nitrogen and potassium of green leaves increase but reduce firstly, the content of nicotine reduces continuously. Key words: mature period; drought; flue-cured tobacco; aroma; chemical compositions 中图分类号：S572.01