带茎采烤方式对上部烟叶烘烤质量的影响

doi:10.11924/j.issn.1000-6850.casb2025-0366

摘要/Abstract

摘要：

传统上部烟叶一次性带茎采烤存在挂灰、操作难度大等问题。为优化带茎采烤技术，提升上部烟叶烘烤质量，以‘中川208’上部叶为材料，设置正常逐叶采烤作为对照(CK)、一次性带茎采烤(T1)、上3片+下3片分段带茎采烤(T2)、上2片+下4片分段带茎采烤(T3)4个处理，通过测定经济性状、外观质量、中性致香物质、Amadori化合物及感官质量，结合相关性分析与Mantel检验开展综合评价。结果表明：（1）带茎烘烤处理的上等烟比例、均价、产值及中性致香物质含量均高于CK，其中T2处理上等烟比例(80.70%)、均价（30.17元/kg）、产值（20576.25元/hm²）最优。（2）T2处理Amadori化合物含量最高(27189 μg/g)，感官质量评分突出，香气协调度好。（3）Mantel检验分析表明，2,6-壬二烯醛、氧化异佛尔酮、茄酮是影响烤后烟质量关键性香气指标。（4）对烤后烟香气物质与感官质量指标的相关性分析得出，提高烤后烟3,4-二甲基-2,5-呋喃二酮、6-甲基-5-庚烯-2-醇、β-大马士酮、香叶基丙酮、巨豆三烯酮含量，降低β-环柠檬醛、巨豆三烯酮1以及苯乙醇含量，可改善烤后烟香气质量，提高烤后烟品质。综上，上3片+下3片分段带茎采烤能同步提升上部烟叶外观与内在质量，是最优采烤方式。未来可结合不同品种、生态区开展多点试验，探究带茎采烤与农艺措施的协同效应，完善技术参数体系。

关键词: 烤烟, 上部叶, 采烤方式, 质量, 中性香味物质, 感官质量, 相关性分析

Abstract:

To address the problems of ash deposition and high operational difficulty associated with the traditional one-time stem-attached harvesting and curing of upper tobacco leaves, a study was conducted to optimize stem-attached curing technology and improve the curing quality of upper leaves. Using the upper leaves of ‘Zhongchuan 208’ as the experimental material, four treatments were designed: conventional leaf by leaf harvesting and curing (CK), one-time stem-attached harvesting and curing (T1), segmented stem-attached harvesting and curing with the upper three leaves and lower three leaves (T2), and segmented stem-attached harvesting and curing with the upper two leaves and lower four leaves (T3). Economic traits, appearance quality, neutral aroma substances, Amadori compounds, and sensory quality were determined, and a comprehensive evaluation was performed using correlation analysis and Mantel tests. The results showed: (1) The stem-attached curing treatments all exhibited higher proportions of top grade tobacco, average price, yield value, and neutral aroma substance content than CK. Among them, T2 achieved the best performance, with a top grade tobacco proportion of 80.70%, an average price of 30.17 yuan/kg, and a yield value of 20576.25 yuan/hm². (2) T2 also had the highest content of Amadori compounds (27189 μg/g) and demonstrated superior sensory quality with well-coordinated aroma. (3) Mantel test analysis indicated that 2,6-nonadienal, oxidized isophorone, and solanone were the key aroma indicators affecting the quality of cured tobacco. (4) Correlation analysis between aroma substances and sensory quality showed that increasing the contents of five compounds of 3,4-dimethyl-2,5-furandione, 6-methyl-5-hepten-2-ol, β-damascenone, geranylacetone, and megastigmatrienone，and decreasing the contents of three compounds of β-cyclocitral, megastigmatrienone 1, and phenylethanol, could improve the aroma quality and overall quality of cured tobacco. In conclusion, the segmented stem-attached harvesting and curing method of upper three leaves plus lower three leaves simultaneously improved both the appearance and internal quality of upper tobacco leaves, making it the optimal harvesting and curing strategy. Future research should conduct multi location trials across different varieties and ecological regions to explore the synergistic effects of stem attached curing with agronomic measures and further improve the technical parameter system.

Key words: flue-cured tobacco, upper leaves, curing method, quality, neutral aroma components, sensory quality, correlation analysis

杨鑫, 张明金, 李斌, 张永辉, 谢强, 王建安. 带茎采烤方式对上部烟叶烘烤质量的影响[J]. 中国农学通报, 2026, 42(7): 210-218.

YANG Xin, ZHANG Mingjin, LI Bin, ZHANG Yonghui, XIE Qiang, WANG Jian’an. Effect of Different Harvesting Methods with Stems on Curing Quality of Upper Leaves[J]. Chinese Agricultural Science Bulletin, 2026, 42(7): 210-218.

图/表 8

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处理编号	处理方法
CK	逐叶不带茎采收（逐叶采收）
T1	上部叶一次性带茎采烤（半斩茎）
T2	上部叶分为上3片和下3片带茎砍烤（均分段带茎）
T3	上部叶分为上2片和下4片分开带茎采烤（偏分段带茎）

处理编号	处理方法
CK	逐叶不带茎采收（逐叶采收）
T1	上部叶一次性带茎采烤（半斩茎）
T2	上部叶分为上3片和下3片带茎砍烤（均分段带茎）
T3	上部叶分为上2片和下4片分开带茎采烤（偏分段带茎）

处理	产量/(kg/hm²)	均价/(元/kg)	产值/(元/hm²)	上等烟比例/%	中上等烟比例/%
CK	709.35	27.82	19737.00	59.81	91.83
T1	690.75	29.23	20188.35	74.65	93.51
T2	681.90	30.17	20576.25	80.70	94.81
T3	677.85	29.59	20055.75	76.14	93.76

处理	产量/(kg/hm²)	均价/(元/kg)	产值/(元/hm²)	上等烟比例/%	中上等烟比例/%
CK	709.35	27.82	19737.00	59.81	91.83
T1	690.75	29.23	20188.35	74.65	93.51
T2	681.90	30.17	20576.25	80.70	94.81
T3	677.85	29.59	20055.75	76.14	93.76

处理	颜色	成熟度	叶片结构	身份	油分	色度	总分
CK	7.5	7.4	7.2	7.4	7.5	7.5	74.18
T1	7.5	7.4	7.6	7.5	7.4	7.6	74.88
T2	7.8	7.9	7.7	7.8	7.6	7.8	77.90
T3	7.7	7.6	7.7	7.6	7.5	7.6	76.35