不同制油工艺所产芝麻饼粕对烟叶产量、品质及经济效益的影响
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摘要
为明确不同制油工艺所产芝麻饼粕作为烟草有机肥的施用效果,将热榨法、冷榨法、浸出法、水代法4种制油工艺所产的芝麻饼粕发酵成饼肥,采用田间试验,研究不同芝麻饼肥对烟叶产量和质量的影响。结果表明,与对照(不施用芝麻饼肥)相比,施用芝麻饼肥处理均可增加烟叶的农艺性状、品质和产值;其中,施用热榨芝麻饼肥处理效果最好。施用热榨芝麻饼发酵肥处理的烟叶产量较对照增加7.7%,产值提高12.3%;糖碱比为10.52∶1,总氮/烟碱为0.69∶1,钾氯比为3.8,化学成分较协调;香气质较纯净、香气量较足,总体的感官评分最高;烟叶致香物质总量最高。可见,采用热榨法所产芝麻饼粕发酵腐熟后作为烟草有机肥效果较优。
To find the application effect of sesame cake by different process as organic fertilizer on tobacco,the field experiments were carried out to study the effect of cake fertilizers fermented with sesame cake produced by four different processes( hot pressing method,cold pressing method,leaching method,water substitution method) on tobacco yield and quality. The results showed that application of sesame cake could increase agronomic traits,output value and quality of tobacco when compared with the control( without application of sesame cake). The effect of hot pressed sesame cake was the best. In comparison with the control,the yield of tobacco increased by 7. 7%,the output value increased by 12. 3%,sugar to nicotine ratio was 10. 52∶ 1,total N to nicotine ratio was 0. 69∶ 1,the K to Cl ratio was 3. 8,and the chemical components were more harmonious. The aroma quality of tobacco leaf was more pure than the control group,the overall sensory score was the highest,and the aroma components content of tobacco was also the highest. Therefore,the hot pressed sesame cake prepared as tobacco organic fertilizer by fermentation is the best.
To find the application effect of sesame cake by different process as organic fertilizer on tobacco,the field experiments were carried out to study the effect of cake fertilizers fermented with sesame cake produced by four different processes( hot pressing method,cold pressing method,leaching method,water substitution method) on tobacco yield and quality. The results showed that application of sesame cake could increase agronomic traits,output value and quality of tobacco when compared with the control( without application of sesame cake). The effect of hot pressed sesame cake was the best. In comparison with the control,the yield of tobacco increased by 7. 7%,the output value increased by 12. 3%,sugar to nicotine ratio was 10. 52∶ 1,total N to nicotine ratio was 0. 69∶ 1,the K to Cl ratio was 3. 8,and the chemical components were more harmonious. The aroma quality of tobacco leaf was more pure than the control group,the overall sensory score was the highest,and the aroma components content of tobacco was also the highest. Therefore,the hot pressed sesame cake prepared as tobacco organic fertilizer by fermentation is the best.
引文
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[3]梁伟,齐永杰,龙晓彤,等.饼肥不同施用量对烤烟主要性状的影响[J].天津农业科学,2013,19(6):87-90.
[4]武雪萍,秦艳青,刘国顺,等.有机与无机肥不同配比对烟叶氨基酸含量的影响[J].河南农业大学学报,2003,37(2):115-118,123.
[5]王岩,刘国顺.不同种类有机肥对烤烟生长及其品质的影响[J].河南农业科学,2006(2):81-84.
[6]韩锦峰,吕巧灵,杨素勤.饼肥种类及其化肥配比对烤烟生长发育及产质的影响[J].河南农业科学,1998(2):14-16.
[7]谭本奎,董贤春,秦铁伟,等.饼肥不同施用量对烤烟生长及主要化学成分的影响[J].安徽农业科学,2010,38(30):16891-16892,16936.
[8]韩富根,史金钟,王校辉,等.窝肥施用芝麻类有机物料对烤烟化学成分和香气质量的影响[J].中国农业科学,2011,44(14):2980-2989.
[9]王瑞新.烟草化学[M].北京:中国农业出版社,2003:246-275.
[10]唐莉娜,陈顺辉.不同种类有机肥与化肥配施对烤烟生长和品质的影响[J].中国农学通报,2008,24(11):258-262.
[11]张翔,黄元炯,范艺宽,等.烤烟营养原理[M].北京:科学出版社,2000:250-252.
[12]金文博,戴亚.烟草化学[M].北京:清华大学出版社,1994.
[13]胡皓月,许自成,苏永士,等.影响烟草新植二烯含量因素的研究进展[J].江西农业学报,2010,22(1):17-20.
[14]吴祖聚.施氮量对烟叶香气物质含量的影响及品种间差异研究[J].现代农业科技,2015(18):19-21.
[15]史宏志,刘国顺.烟草香味学[M].北京:中国农业出版社,1998.
[16]刘洪华,赵铭钦,王付峰,等.有机无机肥配施对烤烟挥发性香气物质的影响[J].中国烟草学报,2010,16(5):65-71.
[17]武雪萍,钟秀明,秦艳青,等.不同种类饼肥与化肥配施对烟叶香气质量的影响.[J].中国农业科学,2006,39(6):1196-1201.
[18]张延军,文俊,黄平俊,等.配施芝麻饼肥对烤后烟叶主要挥发性香气物质含量的影响[J].郑州轻工业学报(自然科学版),2008,23(2):30-33.
[19]杨双剑.有机施肥模式对植烟土壤微生态的调控研究[D].北京:中国农业大学,2014.
[20]蔡晨秋,唐丽,龙春林.土壤微生物多样性及其研究方法综述[J].安徽农业科学,2011,39(28):17274-17276,17278.