湖南不同烤烟中非挥发性有机酸含量的差异

Difference of the content of nonvolatile organic acids in flue-cured tobacco varieties in Hunan Province

为了研究湖南不同烤烟主产区烟叶中非挥发性有机酸含量的差异及其对烤烟品质的影响,分别以湘南、湘北两个不同生态烟区各10个乡的初烤烟叶为材料,比较了其烤烟样品中多元有机酸和高级脂肪酸的含量。结果表明,湘北烤烟中的丙二酸、苹果酸、柠檬酸和总有机酸含量显著高于湘南烤烟,湘南K326与云烟87烤烟品种的多元有机酸含量无显著差异,湘南、湘北烤烟中饱和脂肪酸与不饱和脂肪酸含量无显著差异,不同部位烤烟中草酸、丙二酸、软脂酸和不饱和脂肪酸含量存在显著差异。

In order to find out the difference between the content of nonvolatile organic acid in flue-cured tobacco varieties in Hunan province and the influence on the qualities, the using flue-cured tobacco leaves collected from 10 village content of multiple organic acids and senior fatty acids were analyzed s of the south and another 10 villages of the north. Results showed that the content of malonic acid, malic acid, citric acid, and total organic acid in the flue-cured tobaccos from the north growing areas were much higher than those of the tobaccos from the south, there was no significant difference between the multiple organic acids content of K326 and Yunyan87 in south Hunan. The content of saturated fatty acid and unsaturated fatty acid between flue-cured tobacco varieties from the south and those from the north showed little difference, while the content of oxalic acid, malonic acid, saturated fatty acid, and unsaturated fatty acid changed obviously in different stalk positions.