不同施氮水平对烤烟中性致香成分及评吸质量的影响

 以吉林敦化烤烟烟叶为试材，采用气相色谱-质谱联用法（GC／MS）技术对2006~2007年5种施氮水平处理下烟叶中中性致香成分进行了定性定量分析，并对其单料烟进行了感官评吸。结果表明，随着施氮量的增加，烟叶中中性致香物质成分的总含量是增加的，到达中等施氮（纯氮90kg/hm²）水平时，烟叶香气物质成分总量积累达到高峰，之后，烟叶中总的中性致香成分含量随施氮量增加表现为明显下降趋势；不同施氮水平相比较，以中氮处理（处理③）烟叶中的中性致香成分总量最高，其次是中低氮处理（处理②）和中高氮处理（处理④），施氮不足（处理①）或过量（处理⑤），烟叶香气质量均最差。进一步的评吸结果也表明，烟叶感官质量的变化与香气物质成分含量的变化趋势是一致的。

Effect of Different Nitrogen Levels on Tobacco Neutral Aroma Components and Smoking Quality

The neutral aroma components of flue cured tobacco leaves, which were produced in Dunhua city of Jilin province from 2006 to 2007, were qualitatively and quantitatively analyzed with 5 treatments of nitrogen levels by gas chromatography mass spectrum (GC/MS), and the smoking quality of these leaves were evaluated. The results showed that the total contents of neutral aroma components increased with the nitrogen level increasing. The accumulation of neutral aroma components contents reached maximal under middle nitrogen level (90kgN/hm²), and then the contents of neutral aroma components obviously decreased with the nitrogen level increasing. Compared different treatments, the total contents of neutral aroma components under middle nitrogen level (treatment ③) were maximal, the next were the middle and low nitrogen level (treatment ②) and the middle and high nitrogen level (treatment ④), the quality of tobacco aroma of less nitrogen level (treatment ①) and more nitrogen level (treatment ⑤) were the worst. The change of tobacco leaves sensory quality was the same as the changes of neutral aroma components content by smoking.