烤烟上部6片叶一次采收对顶部3片叶烘烤质量的影响

研究了不同采收方式对烤烟顶部3片叶物理性状、化学成分和中性香气物质含量的影响.结果表明:与对照相比,处理Ⅱ(顶部3片叶八、九成黄时,上部6片叶一次采收,取顶部3片有效叶进行烘烤)叶片填充值、平衡含水率、叶质量和含梗率增加,厚度减小;处理Ⅱ有助于提高顶部3片烟叶水溶性总糖含量,降低淀粉、总氮和蛋白质含量;处理Ⅱ明显提高了顶部3片烟叶中性挥发性香气物质总量,其中类胡萝卜素降解产物、苯丙氨酸代谢产物、西柏烷类降解产物和新植二烯等各类致香物质含量均有不同程度的提高.

Effects of picking six upper leaves at the same times on baking quality of three top leaves of flue-cured tobacco

The effects of different picking methods on physical properties,chemical compositions and volatile aromatic matter contents of three top leaves of flue-cured tobacco were studied.The results showed as follows:compared with the treatmentⅠ(CK),treatmentⅡ(picking six upper leaves at the same time when three top leaves became yellow in eight percent to ninety percent,then baking the three top leaves) had higher filling value,equilibrium moisture content,density of leaf fabric and leaf stem,and lower leaf thickness;TreatmentⅡcould increase total sugar content,reducing the content of starch,total nitrogen and protein of three top leaves;TreatmentⅡ significantly increased total contents of volatile aromatic matter,among which the contents of carotenoid,phenylalanine,cembrane and neoplytadiene were all increased.