摘要
测定了2种烘烤工艺、3个成熟度和2种取样方式对烤烟品种翠碧1号(CB-1)中部叶烤后多酚含量的影响。结果表明,成熟度和烘烤工艺对烤后烟叶多酚含量都有极显著的影响。随着成熟度的提高,多酚含量显著加大。在取样方式上,同一处理混合样多酚含量均高于C3F,在慢烤工艺下的差异不显著,在快烤工艺下的差异极显著(P<0.01)。
The contents of polyphones in the CB-1 cutters of 2 curing techniques, 3 maturities and 2 sampling ways were determined. The results showed that the maturities and curing techniques significantly affected the contents of polyphones. The contents of polyphones of the mixed sample were higher than that of C3F in the same treatment, the difference were not significant under the slow curing technique and were significant under the rapid curing technique（P〈0.01 ）.
出处
《湖北农业科学》
北大核心
2007年第4期587-589,共3页
Hubei Agricultural Sciences
基金
国家烟草专卖局优质烟叶生产科技示范基地建设项目(110200401001)
关键词
烤烟
烘烤工艺
成熟度
取样方式
多酚
tobacco leaf
curing technique
maturity
sampling way
polyphones
