不同烤烟品种成熟及烘烤过程中类胡萝卜素含量分析

Analysis of the Carotenoid Content of Maturing and Curing Period to the Different Tobacco Cultivars

以K326、云烟85和红花大金元中部烟叶为材料,分析了相同生态条件下不同烤烟品种成熟及烘烤过程中烟叶类胡萝卜素含量的变化。结果表明:在烟叶成熟期和烘烤过程中,不同烤烟品种类胡萝卜素含量及成熟期降解速度均存在很大差异。K326欠熟烟叶中类胡萝卜素含量很高,但是随着叶片衰老变黄,类胡萝卜素含量大幅、快速降低。云烟85和红花大金元欠熟烟叶中类胡萝卜素含量明显低于K326,但红花大金元成熟期类胡萝卜素的降解幅度明显小于K326和云烟85。因此,红花大金元适熟和过熟烟叶中的类胡萝卜素含量均高于K326和云烟85。烘烤过程中3个烤烟品种烟叶的类胡萝卜素含量均呈现下降趋势,但以烘烤温度由25℃升至45℃的变黄期下降幅度最大,并且也呈现K326降解速度最快,红花大金元最慢的变化规律,因此,红花大金元初烤烟叶中的类胡萝卜素含量高于K326和烟85。

This article analysed the carotenoid content of maturing and curing period to the different tobacco cuhivars, taking K326, Yunyan 85, Hongda as test material under the same ecological condition. The results showed that the carotenoid content and degradation extent in the different tobacco cultivars were mach more difference, it was highest of the premature leaves in K326, but reduced rapidly and greatly in matureing stage. The carotenoid content of the premature leaves in Hongda and Yunyan 85 was obviously lower than K326, but degradation extent of maturing period in Hongda was very slowly so that the carotenoid content of mellow and over mature leaves in Hongda was much more than K326 and Yunyan 85. During flue-cured tobacco leaves, degradation of carotenoid in three cuhivars presented the same change tendency, but degradation extent was greatest in flue-cured temperature 25 -45℃ of change yellow stage and also showed the same change laws of K326 fastest, Hongda lowest as mature stage. Therefore, the carotenoid content in the flue-cured tobacco Hongda was more than K326 and Yunyan 85 .