摘要
[目的]为烟叶的适熟采收、合理挂烟和改进全炕烘烤工艺提供理论依据。[方法]研究成熟度与挂烟棚次对烤烟云烟85中上部叶烤后还原糖和烟碱含量的影响。[结果]结果表明:随着鲜烟成熟度的提高,烤后烟叶还原糖含量显著增加(P<0.05),烟碱含量下降,还原糖与烟碱的比值显著提高并趋于平衡协调(P<0.05);随着挂烟棚次的提高,还原糖含量下降,烟碱含量提高,还原糖与烟碱的比值下降。[结论]鲜烟成熟度因素对烤后烟叶还原糖的含量以及还原糖与烟碱的比值都具有很大的影响。
[Objective] The research aimed to provide references for harvesting proper mature leaf,proper tier and improvement of curing technology.[Method] The effect of maturity and tier on reducing sugars and nicotine of the cutters and upper leaves of Yunyan 85 was studied.[Results] With the maturity of green leaves from unripe to ripe,the content of reducing sugars of cured leaves increased significantly（P〈0.05） and the content of nicotine decreased.The ratio of reducing sugars to nicotine increased significantly（P〈0.05） and well-balanced.With the tier from first to fifth,the content of reducing sugars of cured leaves decreased and nicotine increased, the ratio of reducing sugars to nicotine decreased.[Conclusion] The factor of maturity of green leaves had great influences on the content of reducing sugars of cured leaves,the content of nicotine and their ratio.
出处
《安徽农业科学》
CAS
北大核心
2008年第13期5471-5472,5509,共3页
Journal of Anhui Agricultural Sciences
关键词
成熟度
棚次
还原糖
烟碱
Maturity
Tier
Reducing sugar
Nicotine
