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中国农学通报

中国农学通报 ›› 2012, Vol. 28 ›› Issue (9): 241-248.

所属专题： 烟草种植与生产

• 食品 营养 检测 安全 • 上一篇    下一篇

贵州烤烟感官评吸质量主导因子初探

张骏 杨征宇 孙文梁 高纬常   

  • 收稿日期:2011-08-15 修回日期:2011-11-03 出版日期:2012-03-25 发布日期:2012-03-25
  • 基金资助:

    以产地特色为导向的烟叶原料主要理化成分适宜区间的研究

Primary Studies on Main Dominant Factors of Flue-cured Tobacco Smoking Quality in Guizhou Province

  • Received:2011-08-15 Revised:2011-11-03 Online:2012-03-25 Published:2012-03-25

PDF (PC)

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摘要：

为了明确贵州烟叶感官评吸质量主导因子，2007—2009年采集初烤烟叶样品388份，进行化学成分分析和外观质量、物理指标鉴定，并进行感官评吸。数据统计显示，随着烟叶颜色变淡，评吸总分降低；随烟叶烟碱增加，总氮和蛋白质增加，各部位总糖、还原糖含量减少，评吸总分降低；贵州烟叶的颜色、单叶重、叶面密度、烟碱、总糖、总氮、钾、蛋白质、糖/碱、两糖比和钾/氯是感官评吸质量主导因子。

关键词: 土壤质地, 土壤质地, 颗粒组成, 烤烟, 氮矿化特征, 烟叶品质

Abstract:

In order to make clear the leading factors that affected smoking quality of tobacco leaf in Guizhou Procince, we collected 388 tobacco leaf samples in 2007-2009, evaluated their main chemical components, sensory quality, physical property and smoking quality. The results showed the smoking quality went down when the leaf was light in color; the smoking quality and total sugar, reducing sugar content decreased as the nicotine, total nitrogen and protein content increased. The factores leading smoking quality were leaf color, leaf weight, leaf density, nicotine content, sugar content, total nitrogen content, potassium content, protein content, the rate of sugar to nicotine and K/Cl.