优化烟叶结构对红大上部烟叶质量和致香成分的影响

为完善云南省保山地区烟草红花大金元品种的栽培技术,研究了不同烟叶结构优化方法对上部烟叶化学成分、外观质量、感官评吸和香气成分的影响。结果表明,优化烟叶结构后各处理的烤烟产量、产值均有不同程度的下降,处理C（封顶时下打2叶、上打2叶留18片叶）上等烟比例增加最多,达4.17%,与对照产值差价最小,为528元/hm ²。处理D能显著提升B2F等级的化学成分得分和外观质量;处理C感官质量评吸得分最高,达78.899,且与对照有显著差异。各优化烟叶结构处理的致香成分均较对照有所提高,处理C香气物质总量最高,达637.39μg/g,较对照增加了60.09%;新植二烯含量最高,为526.25μg/g,占致香物质总量比例最高,达82.56%;β-大马酮、β-紫罗兰酮和巨豆三烯酮等8种类胡萝卜素降解产物、棕色化反应产物、类西柏烷类降解产物茄酮、苯丙氨酸裂解产物含量也最高。综合分析,封顶时下打2叶、上打2叶留18片叶,可明显提高红大上部烟叶的品质和致香成分,提升工业可用性。

Effects of Different Optimized Leaf Structures on Tobacco Quality and Aroma Components of Upper Leaves on Hongda Variety

To improve the cultivation techniques of Hongda varieties in Yunnan Baoshan area, effects of different tobacco leaves structure optimization methods on economic characters, chemical composition, appearance quality, sensory taste, aroma components of upper leaves were studied. The results showed that the yield and the output value decreased in each processing after tobacco leaves structure was optimized, the fine tobacco ratio in treatment C remove lower 2, upper 2, kept 18 leaves at topping increased the most of up 4.17%, the minimum value of the difference with the control for 528 Yuan/hm ². The treatment D significantly improved the scores of chemical composition and appearance quality in upper leaves. The scores of sensory quality in processing C were the highest, as to 78.899, significantly different with the control. The aroma and flavor constituents increased compared to the control in all tobacco leaves structure optimization methods. The total content of aroma components was the highest, up to 637.39μg/g, an increase of 60.09% compared with the control. Total aroma components accounted for the largest proportion, reaching 82.56%. The content was the highest, up to 526.25μg/g, the content of 8 products degraded by carotenoid such as β-damascenone, β-ionone and megastigmatrienone, maillard reaction products, products degraded by phenylalanine, cembranoids were the highest by removing lower 2, upper 2, and kept 18 leaves at topping. Therefore, it can improve the content of aroma components and the industrial use of Hongda variety by removing lower 2, upper 2, and kept 18 leaves at topping.