烤烟烘烤过程中烟碱、去甲基烟碱的变化初探-河南农业科学.PDFVIP

DO I :10.15933/j .cnki .1004 -3268.2004.05.005 河南农业科学 、 张保全, 刘华山, 王　凌,韩富根,解莹莹,韩锦峰＊ (, 4 50002 ) :初步研究了烤烟NC89 品种在不同变黄温、湿度条件下烟碱、去甲基烟碱含量的动态变 化。结 表明:高温变黄,烤后烟碱含量低于烤前;低温变黄,烤后烟碱含量高于烤前。湿度对 烟碱含量影响无明显的规律性。去甲基烟碱含量烤后较烤前增加,而且变黄期高温、高湿均有 利于去甲基烟碱的形成和积累。 :烤烟;烘烤;温度;湿度;烟碱;去甲基烟碱 :S572 　　:A 　　:1004-326 8(2004 )05-0018-03 T he Preliminary Research on Changes of Nico ine and Nornico ine During Flue-cured T obacco Flue-curing ZHA NG Bao-quan, L IU Hua-shan, WA NG Ling,HA N Fu-gen,X IE Ying-ying ,HA N Jin-feng (Henan A gricul ural Universi y,Zhengzhou 450002, China) Abstract:T he preliminary research on changes of nico ine and nornico ine abou f lue-cured obacco v arie y N C89 under differen empera ure and humili y during yellowing show ed ha nico ine con en w as low er af er flue-curing han before f lue-curing under high empera ure yellow ing and higher af er f lue-curing befo re flue-curing under low em pera ure yellow ing .T he inf luence of flue- curing humili y on he con en of nico ine hadn ′obvious rule.T he co n en of nornico ine is higher af er flue-curing han befo re flue-curing .Bo h high empera ure and hig h humili y are beneficial o forma ion and accumula ion of nornico ine during yellowing . Key words:F lue-cured obacco;Flue-curing ;T empera ure;Humili y;N ico ine;Nornico ine 　　, , 1　 , 。 1.1　试验条件及供试品种 , 。 2003 , , , , N C89, ,, 110 cm,44 cm 。 。, 1.2 　试验田施肥水平 ,, 52 .5 kg , 30%, [1,2] 。 70%;、 。