施氮水平对烤后烟叶酸性和碱性致香物质含量的影响

通过田间试验和化学分析等方法，研究了不同施氮量对翠碧1号品种烤后烟叶酸性和碱性致香成分含量的影响。结果表明，随施氮量的增加，18种挥发性酸总量和11种难挥发酸总量均表现为明显上升的趋势，15碱性致香物质总量没有表现出规律性变化。在测定的29种酸性致香成分中，有16种随施氮量上升表现出规律性变化，可用二元二次方程拟合，相关关系显著；在测定15种碱性致香成分中仅有4种成分随施氮量上升表现出规律性变化。生产上可通过调整氮素养分管理方式调节、改善烤后烟叶香气物质含量。

Effects of Nitrogen Amounts on Acid and Alkali Aroma Substance Content in Flue-cured Tobacco

Field experiments and chemical analysis were carried out to study the effects of different amount of applied nitrogen on the content of the acid and alkali aroma substances of flue-cured tobacco leaves. The results showed that, the totals of 18 kinds of volatile acid aroma components and the totals of 11 kinds of non-volatile acid aroma components were obviously increased, and there wasn’t regularly change for totals of fifteen alkaline aroma components, as the increasing of the amount of applied nitrogen. The relationship between nitrogen amount and 16 kinds of acid aroma components, and the total contents of different kinds of volatile acid or non-volatile acid aroma substance could be simulated by dualistic and quadratic equation respectively with highly significant relation. There were 4 kinds of alkaline aroma components had regularly changes as the increasing of the amount of applied nitrogen. It is possible to improve the flavor quality of tobacco leaves through regulating the measures of nitrogenous fertilizer.