海拔和品种对烤烟致香物质含量及香型风格的影响
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- 英文论文题名：Effects of Altitude and Variety on Content Volatile Aromatic Component and Aroma Type of Flue-cured Tobacco
- 论文作者：江厚龙 ; 徐宸 ; 汪代斌 ; 王红锋 ; 王瑞
- 英文论文作者：JIANG Hou-long ; WANG Rui ; Enshi Prefecture Company of Hubei Provincial Tobacco Corporation ; Chongqing Tobacco Science Research Institute
- 年：2016
- 作者机构：重庆烟草科学研究所;湖北省烟草公司恩施州公司;
- 论文关键词：海拔 ; 烤烟 ; 香型风格 ; 中性致香物质
- 英文论文关键词：Altitude ; Flue-cured tobacco ; Aroma type ; Neutral volatile aromatic component
- 会议召开时间：2016-12-01
- 会议录名称：中国烟草学会2016年度优秀论文汇编——烟草农业主题
- 语种：中文
- 分类号：S572
- 学会代码：ZGYG
- 学会名称：中国烟草学会
- 页数：9
- 文件大小：804k
- 原文格式：D
摘要
本文以3个不同基因型烤烟品种K326、云烟87、中烟103为材料,在湖北省恩施地区同一山脉的3个不同海拔点(500、900、1300 m)进行试验,研究了海拔高度对烤烟致香物质含量的影响。结果表明,3个烤烟品种的类胡萝卜素降解产物含量均以海拔900 m最高;棕色化反应产物含量在海拔1300 m处最低;茄酮含量在海拔900 m处最高;新植二烯含量在海拔900 m处最高。3个品种的中性致香物质总量均以海拔900 m最高,海拔1300 m次之,海拔500 m最低。评吸结果显示,研究区的低海拔(500 m)处烤烟香型风格有偏向浓香型的趋势,高海拔处(1300 m)有偏向清香型的趋势;K326和云烟87偏浓香型,中烟103的香型风格更偏向清香型。
Taken three flue-cured tobacco varieties( K326, Yunyan87 and Zhongyan103) as tested materials, the experiments were conducted at the altitudes of 500, 900 and 1300 m in Enshi autonomous prefecture of Hubei, and the effects of different altitudes on the neutral volatile aromatic components of flue-cured tobacco varieties which were from different genetic backgrounds. The carotenoid contents of three varieties were the highest at altitude of 900 m; The contents of browning aroma constituents of three varieties were the highest at altitude of 1300 m; and the contents of aroma constituents of Solanone and Neoplytadiene of three varieties were the highest at the altitude of 900 m. Otherwise, there were the highest contents of total aroma matters of three varieties at altitude of 900 m, next to 1300 m, and the lowest 500 m. Comprehensive analysis indicated that the aroma type of Zhongyan103 variety was inclined to the clear flavor style of tobacco. The results of smoking quality indicated that the flue-cured tobacco at the lower altitude(500 m) was inclined to the clear flavor style, and at the high altitude(1300 m) the full flavor style. The K326 and Yunyan87 varieties were inclined to clear flavor style, and the Zhongyan103 variety was inclined to the full flavor style.
Taken three flue-cured tobacco varieties( K326, Yunyan87 and Zhongyan103) as tested materials, the experiments were conducted at the altitudes of 500, 900 and 1300 m in Enshi autonomous prefecture of Hubei, and the effects of different altitudes on the neutral volatile aromatic components of flue-cured tobacco varieties which were from different genetic backgrounds. The carotenoid contents of three varieties were the highest at altitude of 900 m; The contents of browning aroma constituents of three varieties were the highest at altitude of 1300 m; and the contents of aroma constituents of Solanone and Neoplytadiene of three varieties were the highest at the altitude of 900 m. Otherwise, there were the highest contents of total aroma matters of three varieties at altitude of 900 m, next to 1300 m, and the lowest 500 m. Comprehensive analysis indicated that the aroma type of Zhongyan103 variety was inclined to the clear flavor style of tobacco. The results of smoking quality indicated that the flue-cured tobacco at the lower altitude(500 m) was inclined to the clear flavor style, and at the high altitude(1300 m) the full flavor style. The K326 and Yunyan87 varieties were inclined to clear flavor style, and the Zhongyan103 variety was inclined to the full flavor style.
引文
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[9]徐明康,王松峰,俞世康,等.植烟海拔对烤烟红花大金元质体色素及其降解产物的影响[J].中国烟草科学,2011,32(6):43-46,52.
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[12]常寿荣,罗华元,王玉,等.云南烤烟种植海拔与致香成分的相关性分析[J].中国烟草科学,2009,30(3):37-40.
[13]邵岩,方敦煌,邓建华,等.云南与津巴布韦烤烟致香物质含量差异研究[J].中国农学通报,2007,23(8):70-74.
[14]薛超群,王建伟,奚家勤,等.烤烟烟叶理化指标与浓香型风格程度的关系[J].烟草科技,2012(1):52-56.
[15]赵铭钦,陈秋会,陈红华.中外烤烟烟叶中挥发性香气物质的对比分析[J].华中农业大学学报,2007,26(6):875-879.
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[18]周冀衡,杨虹琦,林桂华,等.不同烤烟产区烟叶中主要挥发性香气物质的研究[J].湖南农业大学学报(自然科学版),2004,30(1):20-23.
[19]王振华.浅谈海拔对烤烟致香成分的影响[J].吉林农业,2010(7):51.
[20]张永安,王瑞强,杨述元,等.生态因子与烤烟中性挥发性香气物质的关系研究[J].安徽农业科学,2006,34(18):4652-4654.
[21]甄才红,刘国顺,王彦亭,等.海拔对恩施州烤烟中性致香物质含量的影响[J].河南农业科学,2010(6):49-53.
[2]赵铭钦,陈秋会,赵明山,等.南阳地区生态条件对不同基因型烤烟品种烟叶化学成分和香气物质含量的影响[J].中国烟草学报,2008,14(1):37-40.
[3]简永兴,董道竹,李连利,等.湘西北海拔高度与烤烟中性挥发性香气物质关系的研究[J].湖南烟草,2009(S1):152-158.
[4]简永兴,杨磊,谢龙杰,等.种植海拔对烤烟石油醚提取物及常规化学成分的影响[J].烟草科技,2005(7):3-6.
[5]胡国松,杨林波,魏巍,等.海拔高度、品种和某些栽培措施对烤烟香吃味的影响[J].中国烟草科学,2000(3):9-13.
[6]穆彪,杨健松,李明海.黔北大娄山区海拔高度与烤烟烟叶香吃味的关系研究[J].中国生态农业学报,2003,11(4):148-151.
[7]李洪勋.海拔高度对贵州烤烟化学成分的影响[J].生态环境,2008,17(3):1170-1172.
[8]王树会,李天福,邵岩,等.不同烤烟品种及海拔对烟叶中有机酸的影响[J].西南农业大学学报(自然科学版),2006,28(1):127-130.
[9]徐明康,王松峰,俞世康,等.植烟海拔对烤烟红花大金元质体色素及其降解产物的影响[J].中国烟草科学,2011,32(6):43-46,52.
[10]韩锦峰,刘维群,杨素勤,等.海拔高度对烤烟香气物质的影响[J].中国烟草,1993(3):18-22.
[11]简永兴,董道竹,李连利,等.种植海拔对烤烟中性挥发性香气物质及燃吸品质的影响[J].烟草科技,2009(9):42-46.
[12]常寿荣,罗华元,王玉,等.云南烤烟种植海拔与致香成分的相关性分析[J].中国烟草科学,2009,30(3):37-40.
[13]邵岩,方敦煌,邓建华,等.云南与津巴布韦烤烟致香物质含量差异研究[J].中国农学通报,2007,23(8):70-74.
[14]薛超群,王建伟,奚家勤,等.烤烟烟叶理化指标与浓香型风格程度的关系[J].烟草科技,2012(1):52-56.
[15]赵铭钦,陈秋会,陈红华.中外烤烟烟叶中挥发性香气物质的对比分析[J].华中农业大学学报,2007,26(6):875-879.
[16]冼可法.云南烤烟中性香味物质分析研究[J].中国烟草学报,1992(2):1-9.
[17]李章海,王能如,王东胜,等.烤烟香型的重要影响因子及香型指数模型的构建初探[J].安徽农业科学,2009,37(5):2055-2057.
[18]周冀衡,杨虹琦,林桂华,等.不同烤烟产区烟叶中主要挥发性香气物质的研究[J].湖南农业大学学报(自然科学版),2004,30(1):20-23.
[19]王振华.浅谈海拔对烤烟致香成分的影响[J].吉林农业,2010(7):51.
[20]张永安,王瑞强,杨述元,等.生态因子与烤烟中性挥发性香气物质的关系研究[J].安徽农业科学,2006,34(18):4652-4654.
[21]甄才红,刘国顺,王彦亭,等.海拔对恩施州烤烟中性致香物质含量的影响[J].河南农业科学,2010(6):49-53.