不同光温培养烟苗对浓香型初烤烟叶香气物质的影响

Effects of Different Light and Temperature Cultivation to Fragrant Substance of the Strong-flavor and Flue-cured Tobacco Leaves

为探明不同光温培养烟苗对浓香型初烤烟叶香气前体物和香气物质的影响,以苗期进行不同光温处理的浏阳烟区C3F初烤烟叶为材料,进行了类胡萝卜素、绿原酸、芸香苷、非挥发性有机酸、中性香气物质的比较分析。结果表明,烤房光环境处理的类胡萝卜素、绿原酸和芸香苷含量最高,而对照处理的绿原酸和芸香苷高于大棚增温不补光处理;大棚增温补光处理的非挥发性有机酸总量最高,苹果酸亦最高,而烤房光环境处理总量最低,柠檬酸最高;叶绿素降解产物和类胡萝卜素降解产物各处理差异很大,其他降解产物差异不明显,新植二烯以烤房光环境处理最高,类胡萝卜素降解产物以大棚增温补光处理最高,从香气物质来看,苗期大棚增温补光最有利于改善初烤烟叶的香气品质。

Effects of different light and temperature cultivation on fragrant precursor and fragrant substance ofthe flue-cured tobacco leaves were conducted through C3F flue-cured tobacco leaves in Liuyang tobacco area,whose seedling stage was dealt with different levels of light and temperature, for a comparative analysis ofcarotenoid, chlorogenic acid, rutin, nonvolatile organic acid, neutral aroma components. Results showed thatthe content of carotenoid, chlorogenic acid and rutin were the highest in light environment curing barn, but thelowest in total amount and highest in citric acid, with the content of chlorogenic acid and rutin of controltreatment higher than improving temperature and nonfill-in light treatment. Nonvolatile organic acid and malicacid were the highest in improved temperature and filled-in light curing barn. Huge differences were foundamong every treatment in chlorophyll and carotenoid degradation products. The highest content wasneophytadiene in light environment barn and carotenoid degradation products in improving temperature andfill-in light treatment. Improving temperature and fill-in light was the most advantageous to aroma quality infragrant substance.