采收成熟度对K326烟叶品质和烟气指标的影响
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- 英文论文题名：Effects of Different Harvesting Maturity on Quality and Smoke Security for Flu-cured Tobacco Leaves Varity K326
- 论文作者：汪季涛 ; 胡克玲 ; 杨波 ; 郭东锋 ; 姚忠达 ; 胡海洲
- 英文论文作者：WANG Ji-tao ; HU Ke-ling ; YANG Bo ; GUO Dong-feng ; YAO Zhong-da ; HU Hai-zhou ; China Tobacco Anhui Industrial Co..Ltd. ; School of Horticulture ; Anhui Agricultural University ; Tobacco Research Institute of CAAS
- 年：2016
- 作者机构：安徽中烟工业有限责任公司;安徽农业大学园艺学院;中国农业科学院烟草研究所;
- 论文关键词：成熟度 ; 烤烟 ; 品质 ; 焦油 ; 一氧化碳
- 英文论文关键词：maturity ; flue-cured tobacco ; quality ; tar ; carbonic oxide
- 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：8
- 文件大小：1418k
- 原文格式：D
摘要
为系统了解不同部位鲜烟采收成熟度对K326品质和烟气指标的影响,以安徽中烟福建龙岩上杭基地单元主栽品种K326为材料,研究了不同采收成熟度对烤烟经济性状、感官质量、化学成分协调性和烟气焦油、CO等烟气安全相关指标的影响。结果表明,采收成熟度不仅影响着烤烟的外观等级结构、内在质量,而且对烟气的安全性也具有一定的影响。综合分析得出,上、中、下部位烟叶分别以5成黄、8成黄和9成黄采收外观等级结构较高,感官评吸质量较好,化学成分较协调,采青或过熟采收均不利于烤后烟叶的外观和内在质量。采收成熟度对焦油等安全性相关指标的影响为中下部烟适熟采收有利于焦油的降低,而上部烟过熟采收更有利于焦油的降低,具体表现为上、中、下部位分别以5成黄、8成黄、10成黄采收"降焦"效果最为显著。
To understand the influence of different harvesting maturity on quality and index of smoke for flue-cured tobacco leaves of varity K326,The effects of different harvesting maturity on economic characters, smoke quality, chemical compounds harmony and smoke security were investigated in Fujian tobacco base of China tobacco Anhui industry limited company for flu-cured leaves varity K326 which was major cultivars. The results showed that harvesting maturity not only affected appearance and inner quality, but also had a certain effect on smoke security. The integrated analysis of the quality and economical traits of tobacco leaves in different treatments showed that the better comprehensive quality and economical traits of tobacco leaves were acquired when upper tobacco leaves harvested with 50% yellow, middle leaves harvested with 80% yellow and lower tobacco leaves harvested with 90% yellow. The influence of different harvesting maturity on smoke quality showed that the better effect of tar reduction was acquired when upper tobacco leaves harvested with 50% yellow, middle leaves harvested with 80% yellow and lower tobacco leaves harvested with 100% yellow.
To understand the influence of different harvesting maturity on quality and index of smoke for flue-cured tobacco leaves of varity K326,The effects of different harvesting maturity on economic characters, smoke quality, chemical compounds harmony and smoke security were investigated in Fujian tobacco base of China tobacco Anhui industry limited company for flu-cured leaves varity K326 which was major cultivars. The results showed that harvesting maturity not only affected appearance and inner quality, but also had a certain effect on smoke security. The integrated analysis of the quality and economical traits of tobacco leaves in different treatments showed that the better comprehensive quality and economical traits of tobacco leaves were acquired when upper tobacco leaves harvested with 50% yellow, middle leaves harvested with 80% yellow and lower tobacco leaves harvested with 90% yellow. The influence of different harvesting maturity on smoke quality showed that the better effect of tar reduction was acquired when upper tobacco leaves harvested with 50% yellow, middle leaves harvested with 80% yellow and lower tobacco leaves harvested with 100% yellow.
引文
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[8]韦克苏,李德仑,潘文杰,等.散叶烘烤下部烟叶成熟度对抗氧化酶及经济性状的影响[J].江苏农业科学,2013,41(10):234-236.
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[11]扈强,李旭华,卢叶,等.采收成熟度与留叶数对烟叶品质的影响[J].江苏农业科学,2014,42(3):61-65.
[12]王寒,林锐锋,彭琛,采收时间对烤烟碳氮代谢关键酶活性和烟叶化学成分的影响[J].烟草科技,2013(3):79-84,90.
[13]Weeks W W.Chemistry of tobacco constituents influence flavor and aroma[J].Recent Advance of Tobacco Science,1985(11):175-200.
[14]Seversin R F.Cubicula constituents of tobacco factors affecting their production and their role in insect and disease resistance and smoke quality[J].Recent Advance of Tobacco Science,1985(11):105-174.
[15]于华堂.烟叶原料的发展方向[J].烟草科技,1996(6):27-28.
[16]王彦亭,谢剑平,张虹,等.降低卷烟烟气中有害成分的技术研究及应用[J].烟草科技,2003(3):1-7.
[17]朱智志,张健,纪朋,等.纳米材料在卷烟降焦减害中应用的研究[J].农产品加工学刊,2010(2):79-81.
[18]王勇,周冀衡,肖志新,等.不同成熟度对烤烟烟叶品质和安全性指标的影响[J].中国烟草科学2007,28(3):26-29.
[19]袁晓霞,李舒雯,王生才,等.不同采收方式和成熟度对烤烟上部叶质量和经济效益的影响[J].江西农业学报,2013,25(12):53-56.
[20]文俊,卢叶,张晓龙,等.不同成熟度对烤烟香气物质及品质的影响[J].湖北农业科学,2013,52(11):2578-2581.
[2]朱尊权.当前制约两烟质量提高的关键因素[J].烟草科技,1998,(4):3-4.
[3]左天觉,朱尊权.烟草的生产、生理和生物化学[M].上海:上海远东出版社,1993.
[4]王寒,林锐锋,彭琛,等.采收时间对烤烟碳氮代谢关键酶活性和烟叶化学成分的影响[J].烟草科技,2013(8):79-84,90.
[5]余志虹,陈建军,吕永华,等.利用烟叶光谱植被指数快速监测烤烟成熟度[J].烟草科技,2013(2):77-82.
[6]苟正贵,罗倩茜,李余湘,等.不同成熟度烟叶的腺毛密度及其分泌物与质体色素含量[J].贵州农业科学,2014,4(10):101-105.
[7]叶为民,李旭华,卢叶,等.不同成熟度烤烟的植物学性状和组织结构研究[J].西南农业学报,2013,26(4):1352-1355.
[8]韦克苏,李德仑,潘文杰,等.散叶烘烤下部烟叶成熟度对抗氧化酶及经济性状的影响[J].江苏农业科学,2013,41(10):234-236.
[9]Weybrew J A.The cultural management of flue-cured tobacco quality[J].Tobacco International,1983,185(10):82-87.
[10]谢已书,赵会纳,戚源明,等.成熟度对烤后烟叶外观等级质量和内在品质的影响[J].云南农业大学学报,2012,27(6):858-862,881.
[11]扈强,李旭华,卢叶,等.采收成熟度与留叶数对烟叶品质的影响[J].江苏农业科学,2014,42(3):61-65.
[12]王寒,林锐锋,彭琛,采收时间对烤烟碳氮代谢关键酶活性和烟叶化学成分的影响[J].烟草科技,2013(3):79-84,90.
[13]Weeks W W.Chemistry of tobacco constituents influence flavor and aroma[J].Recent Advance of Tobacco Science,1985(11):175-200.
[14]Seversin R F.Cubicula constituents of tobacco factors affecting their production and their role in insect and disease resistance and smoke quality[J].Recent Advance of Tobacco Science,1985(11):105-174.
[15]于华堂.烟叶原料的发展方向[J].烟草科技,1996(6):27-28.
[16]王彦亭,谢剑平,张虹,等.降低卷烟烟气中有害成分的技术研究及应用[J].烟草科技,2003(3):1-7.
[17]朱智志,张健,纪朋,等.纳米材料在卷烟降焦减害中应用的研究[J].农产品加工学刊,2010(2):79-81.
[18]王勇,周冀衡,肖志新,等.不同成熟度对烤烟烟叶品质和安全性指标的影响[J].中国烟草科学2007,28(3):26-29.
[19]袁晓霞,李舒雯,王生才,等.不同采收方式和成熟度对烤烟上部叶质量和经济效益的影响[J].江西农业学报,2013,25(12):53-56.
[20]文俊,卢叶,张晓龙,等.不同成熟度对烤烟香气物质及品质的影响[J].湖北农业科学,2013,52(11):2578-2581.