不同时期打顶对烤烟内在化学成分的影响

Influence of Topping on the Chemical Components in the Flue-cured Tobacco During Its Different Stages

以烤烟品种K326为试验材料,在其初蕾、初花和盛花3个时期进行打顶处理,并对处理后烟株的上、中、下部位烟叶中主要糖类和含氮化合物进行了动态分析。结果表明,打顶处理对成熟期烟叶内在化学成分具有明显的调控作用,且对中上部烟叶的影响高于下部烟叶;初蕾期打顶对烟叶中淀粉、可溶性糖、蛋白质和烟碱的调控作用最大,其次为初花打顶。从协调烟叶的内在化学成分、增加烟叶香气物质积累分析,在烤烟生产中以初花前后进行打顶处理较为适宜。

In order to probe influence of chemical components in the flue-cured tobacco during different stages with different topping, it is researched in this paper for the dynamic analysis of main carbohydrate and nitrogen compounds in different stalk position of flue-cured tobacco strain K326 after topping on budding period, the first flower and full flower period. The experimental results indicate that topping to accumulation of chemical components in tobacco leaves have the obvious regulation, which the effect of regulating in the middle and upper leaves is more than the lower leaves; regulating action to starch, soluble sugar protein and nicotine on topping of budding period is greatest, secondly on the first flower period, regulation capability of chemistry component on full flower period is smaller. Considering coordination of chemistry component and increasing flavor precursor in tobacco leaves, Topping around the first flower period in the flue-cured tobacco production is relatively suitable.