不同氮用量对烤烟中性香气成分及感官质量的影响

Effect of Different Nitrogen Application on Tobacco Neutral Aroma Component and Sensory Quality

[目的]探讨氮用量对烤烟质量的营养调控技术。[方法]设置6个施氮处理(施纯氮45.0、52.5、60.0、67.5、75.0、82.5 kg/hm2),进行田间小区试验,研究不同氮用量对烤烟中性香气成分和评吸质量的影响。[结果]施纯氮量不高于75.0 kg/hm2时,提高氮肥用量有利于烤烟香气成分的形成,其中以施纯氮75.0 kg/hm2时效果最好;施纯氮量高于75.0 kg/hm2时,烤烟的品质均下降。评吸结果表明,施纯氮75.0 kg/hm2处理的烟叶香气较丰富,饱满;杂气较轻;余味微滞,品质最佳。[结论]施纯氮75.0 kg/hm2处理的烟叶中性香气成分最高,感官评吸质量表现最好;其次是施纯氮67.5 kg/hm2和施纯氮82.5 kg/hm2的处理。

[Objective]The technique of nitrogen application in the adjustment of the nutritional quality of flue-cured tobacco was researched.[Method]The impact of 6 levels of nitrogen application（45.0,52.5,60.0,67.5,75.0 and 82.5 kg/hm2） in the field experiment on neutral aroma component of tobacco and smoking quality of its cigarette was analyzed.[Results]The formation of the aroma component in flue-cured tobacco would be improved with the increment of the application amount of nitrogen;the best application amount of nitrogen was 75.0 kg/hm2 and beyond that,the quality of flue-cured tobacco would be decreased.The results of smoking quality of its cigarette showed that cigarette made from the tobacco leaf that was treated with nitrogen of 75.0 kg/hm2 was with the best quality character in aroma and others.[Conclusion]The application amount of nitrogen of 75.0 kg/hm2 could promote the formation of the highest quality of aroma component in tobacco and the best smoking quality,followed by the application amount of nitrogen of 82.5 kg/hm2 and 67.5 kg/hm2,respectively.