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中国农学通报

中国农学通报 ›› 2024, Vol. 40 ›› Issue (34): 8-14.doi: 10.11924/j.issn.1000-6850.casb2024-0429

• 农学·农业基础科学 • 上一篇    下一篇

海拔高度对云产雪茄烟叶品质及微生物菌落结构的影响

周潇1(), 何福英1, 禹紫云1, 陆欣1, 董军忠2, 王玥3, 王冰冰1, 李田1, 刘妍1   

  1. 1 玉溪农业职业技术学院，云南玉溪 653100
    2 玉溪市元江县烟草产业服务中心，云南玉溪 653300
    3 玉溪市烟草公司元江县分公司，云南玉溪 653300
  • 收稿日期:2024-06-28 修回日期:2024-10-24 出版日期:2024-12-05 发布日期:2024-12-04
  • 作者简介:

    周潇，男，1987年出生，云南蒙自人，工程师，硕士，研究方向为烟草调制及加工。通信地址：653100 云南省玉溪市红塔区研和街道向家庄41号 玉溪农业职业技术学院，E-mail：。

  • 基金资助:
    云南省教育厅科学研究基金项目“元江县云雪39号雪茄烟叶细菌菌落多样性和品质变化研究”(2024J1712); 中共云南省委组织部项目“云南省科研基层工作站专项”(YN20230097); 兴玉英才支持计划青年人才科研项目“海拔高度对云产雪茄烟叶微生物群落多样性表征和中性致香成分&内在感官质量的相关性研究”(2023yn001)

Influence of Altitude on Quality and Microbial Community Structure of Yunnan Produced Cigar Tobacco Leaves

ZHOU Xiao1(), HE Fuying1, YU Ziyun1, LU Xin1, DONG Junzhong2, WANG Yue3, WANG Bingbing1, LI Tian1, LIU Yan1   

  1. 1 Yuxi Agriculture Vocation-Technical College, Yuxi, Yunnan 653100
    2 Tobacco Industry Service Center of Yuanjiang County, Yuxi, Yunnan 653300
    3 Yuanjiang Branch of Yuxi Tobacco Company, Yuxi, Yunnan 653300
  • Received:2024-06-28 Revised:2024-10-24 Published:2024-12-05 Online:2024-12-04

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摘要：

为研究种植海拔高度对云产雪茄烟叶品质及微生物菌落结构的影响，考查玉溪市主要雪茄品种‘云雪39号’在4个海拔高度种植条件下的感官质量、中性致香成分及微生物菌落结构。结果表明，‘云雪39号’感官质量评分由高到低为甘庄（中低海拔）、澧江（低海拔）、洼垤（中高海拔）、因远（高海拔），中低海拔地区样品香气量足、香韵丰富、杂气少、刺激弱、余味好。试验检测出31种主要中性致香成分，成分含量由高到低为类胡萝卜素降解产物、叶绿素降解产物、苯丙氨酸转化产物、西柏烷类降解产物，各类产物中单体成分含量差异较大。不同海拔高度雪茄烟叶的表面细菌群落结构组成和相对丰度有差异，中低海拔甘庄样品OTU总数目最多，特有OTU数目也最多，细菌群落多样性最丰富，未命名菌属、金黄杆菌属是造成烟叶细菌群落结构差异的关键菌属。不同种植海拔高度样品代谢通路主要为信号转导和细胞过程、氨基酸代谢、脂肪酸代谢、遗传信息处理、碳水化合物代谢，但这些代谢通路的丰度在不同海拔高度存在差异。本研究表明，不同的海拔高度对雪茄烟叶品质和微生物菌落结构造成了显著影响。

关键词: 海拔高度, 云产雪茄, 感官质量, 中性致香成分, 细菌群落结构, 代谢途径

Abstract:

To investigate the impact of planting altitude on the quality and microbial community structure of Yunnan produced cigar, the sensory quality, neutral aroma components, and microbial community structure of the main cigar variety ‘Yunxue No.39’ cultivated at four different altitudes in Yuxi City were examined. The results showed that the sensory quality scores of ‘Yunxue No.39’ decreased in the order of Ganzhuang (medium- low altitude), Lijiang (low altitude), Wadie (medium- high altitude), and Yinyuan (high altitude). The samples from medium-low altitude areas had sufficient aroma quantity, rich aroma types, less offensive odor, weak irritation, and good aftertaste. A total of 31 major neutral aroma components were detected, and the content of these components from high to low was carotenoid degradation products, chlorophyll degradation products, phenylalanine conversion products, and cembrane degradation products, with a large variation in the content of each monomer component. There were differences in the structural composition and relative abundance of the surface bacterial communities of cigar tobacco leaves at different altitudes. The Ganzhuang samples at medium-low altitude had the largest total number of OTUs, the largest number of unique OTUs, and the richest bacterial community diversity. The unidentified-chloroplast and Chryseobacterium were the key genera contributing to the differences in the bacterial community structure of tobacco leaves. The metabolic pathways of the samples at different planting altitudes were mainly signal transduction and cell processes, amino acid metabolism, fatty acid metabolism, genetic information processing, and carbohydrate metabolism, but the abundances of these metabolic pathways differed at different altitudes. This study indicated that different altitudes had significant impact on the quality of cigar tobacco leaves and the structure of microbial colonies.

Key words: altitude, Yunnan produced cigar, sensory quality, neutral aromatic components, microbial community structure, metabolic pathway