喷施有机酸对烤烟化学成分的影响

在烟株团棵期和旺长期喷施不同浓度的苹果酸和柠檬酸,研究有机酸对烤烟化学成分的影响。结果表明:喷施有机酸对烤后烟样的蛋白质、总氮、烟碱和钾氯比增加,还原糖、总糖和糖碱比均降低;6-甲基-5-庚烯-2-酮、香叶基丙酮、二氢猕猴桃内酯、巨豆三烯酮Ⅰ、巨豆三烯酮Ⅱ、藏花醛5-甲基糠醛、3,4-二甲基-2,5-呋喃二酮、苯甲醛和苯乙醛等致香物质含量增加;苯丙氨酸类降解产物总量增加,新植二烯含量均降低。综合烟叶化学成分分析,喷施50 mg/L柠檬酸与100 mg/L苹果酸可促进烟叶化学成分协调性,有利于中性致香物质的形成。

Effects of Applying Organic Acids on Chemical Components of Flue Cured Tobacco

By spraying different concentrations of malic acid and citric acid during the rosette stage and fast-growing stage, to research effects of organic acids on chemical components of lfue cured tobacco. The results showed that spraying organic acid increased the ratio of protein, total nitrogen, nicotine, potassium and chlorine ratio in lfue-cured tobacco, the ration of reducing sugar, total sugar and sugar nicotine was decreased; the contents of aroma substances of 6-methyl-5-heptylene-2-ketone, geranyl acetone, dihydroactinidiolide, megastigmatrienone I and II, 5-methylfurfural, 3,4-dimethyl-2,5-furandione, benzaldehyde andphenylacetaldehyde were increased; the total amount of phenylalanine degradation products increased, the content of neophytadiene was decreased. The analysis of tobacco leaves chemical composition showed that, spraying 50 mg/L citric acid and 100 mg/L malic acid can promote the coordination of the chemical components of tobacco leaf, which was beneifcial to the formation of neutral aroma substances.