采收成熟度对三明CB-1特色烟叶香气成分的影响-烟草科技.PDFVIP

/TobaccoScienceTechnology /TobaccoChemistry 2008 5 ( 250 ) CB-1 1 1 1 2 2 2 , , , , , 1.中国科学技术大学烟草与健康研究中心,合肥市美菱大道 121 号　230052 2.福建省烟草农业科学研究所三明分所, 福建省三明市 滨南路 166 号　365000 :烤烟;特色烟叶;CB-1;香气成分;采收成熟度 :为探讨采收成熟度对三明特色烤烟 CB-1品种烤后烟叶香气成分的影响,以该品种中、上部烟叶为 研究材料,进行不同采收成熟度鲜烟叶烘烤试验。结果表明, 随着采收成熟度的提高,烤后烟叶中的香 气成分总量和中性组分含量先提高, 后下降;酸性组分含量趋于减少;碱性组分含量趋于增加。结合主 要成分变化趋势初步认为,三明 CB-1品种中、上部烟叶采收成熟度生产标准宜适当调低。 中部烟叶以 叶面黄绿(以绿色为主 )、烟叶主脉 2 /3以上变白、支脉开始变白即可采收;上部烟叶以叶面绿黄 (以黄 为主)、主脉基部变白、2 /3以上支脉变白时采收为好。 :TS411.1　:B　:1002-0861 (2008 )05 -0044 -05 EffectofMatrityatHarvestonAromaComponentsinFle-credTobaccocv.CB-1 Grownin Sanming WANGNENG-RU(1 ), XUZENG-HAN(1), LIZHANG-HAI(1), PENGHUAI-JUN(2 ), JINGJUN-LING (2 ), andZENGYANG-YUAN(2 ) 1.ResearchCenterofTobaccoandHealth, UniversityofScienceandTechnologyofChin,aHefei230052, China 2.SanmingSbstationofFjianScienceandResearchInstitteofTobacco, Sanming365000, Fjian, China Keyword:sFle-credtobacco;Tobaccoofspeciality;cv.CB-1;Aromacomponen;tMatrityatharvest Abstrac:tInordertostdytheeffectofmatrityatharvestonaromacomponentsinfle-credtobaccocv. CB-1 growninSanming, anexpermientwascondctedwith pperandmiddleleavesofCB-1.Thereslts showedtha:twiththeincreaseofmatrit,ythecontentsoftotalaromacomponentsandnetralportionincred leavesincreasedfirstandthendecreased, thecontentofacidicportiontendedtodecreas,ewhilethecontentof alkalineportiontendedtorise.Consideringthedynamicofmaincomponent,stheprelmiinaryconclsionwas tha:tforcv.CB-1 inSanming, pperandmiddleleavessholdbeharvestedslightlyearlierthan sa,l.ie. middleleavesbeharvestedwhenleafsrfacewasyellowishgreen, 2 /3 ofmidriblengthbecamewhiteand veinsstartedtotrnwhit;e pperleavesbeharvestedwhenleafsrfacewasgreenishyellow, thebaseof midribbecamewhiteandmorethan2 /3 ofveinstrnedwhite. 　　CB-1, 、、 :“ [1] 。, “” ”