增施不同的有机物质对烤烟物理性状和氨基酸含量的影响

以河南南阳烤烟为材料研究了在常规措施（CK）下增施不同的有机物质对烤烟物理性状和氨基酸含量的影响。结果表明：（1）与常规施肥相比，增施发酵后豆浆的烟叶叶片厚度、平衡含水率、叶质重、拉力和抗张强度增加，而填充值下降，增施芝麻和豆参的处理呈现出相反的趋势，增施香油的处理变化不明显。（2）烤后烟叶氨基酸总的含量以增施豆制品的较高，其次是增施芝麻制品的处理。各处理以谷氨酸、脯氨酸、天冬氨酸、亮氨酸、丙氨酸、甘氨酸、缬氨酸、赖氨酸、苯丙氨酸等含量较高，其含量约占氨基酸总量的75%，且脯氨酸、天冬氨酸、苏氨酸、丙氨酸等几种成分在处理F、E和D中的含量较高，缬氨酸、酪氨酸、苯丙氨酸等以处理E中的含量较高。（3）增施的有机物质种类不同，其效果也有所不同，其中以增施发酵后的豆浆的两个处理最好，其次是增施豆参，增施芝麻和香油的两个处理效果稍差。

Effects of adding different organic substances on physical properties and amino acid content of flue-cured tobacco leaf

Effects of adding different organic substances under common measure （CK） on physical properties and amino acid content was studied using flue-cured tobacco leaf in Nanyang of Henan.The result showed that：（1） Compared with the commonly used fertilizing measure,the treatment added fermented soya-bean milk could obviously increase thickness,equilibrium moisture content,density of leaf fabric,pulling,tensile strength of tobacco leaves,and decrease filling value of tobacco leaves,while the treatments added sesame and bean powder appeared to the contrary current,and the treatment added gingili changed indistinctively.（2） The treatments added soybean had much higher total amino acid content,and the treatments added products of sesame took the second place.Glu,Pro,Asp,Leu,Ala,Gly,Val,Lys,Phe,and etc was higher which accounted for about 75 percent in every treatment of tobacco leaf,Pro,Asp,Thr,Ala was much higher in the tobacco leaf of treatments of F,E and D compared with other treatments,while Val,Tyr,Phe was higher in the tobacco leaf of treatment E.（3） Different organic substance brought different effect,among them,the two treatments by adding fermented soya-bean milk were the best,the treatment by adding bean powder took second place,andthe other two added sesame and gingili were a little in the shade.