增强 ＵＶ-Ｂ辐射对烤烟香气前体物含量的影响

Effect of Enhanced UV-B Radiation on the Contents of Aroma Precursor of Flue-cured Tobacco

为探讨不同UV-B辐射强度对烤烟品种不同部位烟叶香气前体物含量的影响,本研究以红大和K326为材料,分析了增加UV-B辐射强度后对两个烤烟品种烟叶的叶绿素、类胡萝卜素、多酚类物质和主要非挥发性有机酸、高级脂肪酸等香气前体物含量的影响。结果表明:增强UV-B辐射,两个烤烟品种烟叶的叶绿素、类胡萝卜素、多酚类物质和部分多元酸、高级脂肪酸等香气前体物含量明显提高,且1.75 W/m2UV-B辐射处理烟株的香气前体物增幅大于4.55 W/m2UV-B辐射处理。同时,增加UV-B辐射对不同部位烟叶香气前体物含量的影响也不尽相同,其中部烟叶受到的影响明显高于下部烟叶;而红大品种在增大UV-B辐射处理后,其香气前体物含量的增幅明显高于K326品种。

A pot experiment was carried out to explore the effect of different UV-B radiation intensity on the contents of aroma precursor of different leaves of flue-cured tobacco. The contents of chloro- phyll, carotenoids, polyphenols and main non-volatile acids, fatty acids were analyzed after enhancing UV-B radiation. The results showed that the contents of chlorophyll, carotenoids, polyphenols and part of multiple acids, higher fatty acid increased obviously. And the increasing rates of the contents of aro- ma precursors of tobacco under 1.75 W/m2 UV-B radiation were more than that of the tobacco under 4.55 W/m2 UV-B radiation. In the meantime, enhanced UV-B radiation didn＇t have thesame effect on the contents of aroma precursor of different leaves of flue-cured tobacco. The effect on middle leaves was stronger than that of bottom leaves. And the increasing rates of the contents of aroma precursors of hongda were more than that of K326 obviously after enhancing UV-B radiation.