采收成熟度对烤烟糖含量及感官品质的影响

Effects of Harvesting Maturity on Flue-cured Tobacco Sugar Content and Sensory Quality

[目的]研究采收成熟度对烤烟糖含量及感官品质的影响.[方法]试验考察了采收成熟度对烟叶中果糖、葡萄糖、蔗糖、麦芽糖等主要糖分含量的影响及糖分含量与烟叶感官品质的关系,设置了4种采收成熟度处理的田间试验.[结果]试验表明,4种水溶性糖分中,以葡萄糖所占比例最大,为33％ ～40％;果糖次之,占32％ ～ 38％;蔗糖较低,占20％ ～ 27％;麦芽糖最低,占5％～8％;口感及评吸总分与果糖、葡萄糖、蔗糖、总糖含量呈显著正相关;以下部叶移栽后（70±3）d,中部叶移栽后（90±4）d,上部叶移栽后（125±5）d采收的处理烟叶化学成分的协调性和感官品质较好.[结论]研究可为烤烟不同部位选择适当的采收成熟度提供参考依据.

[ Objective ] To study effects of harvesting maturity on sugar content and sensory quality of flue-cured tobacco. [ Method ] The effects of harvesting maturity on fructose, glucose, sucrose, maltose content and the relationship between sugar content and sensory quality of flue-cured tobacco was investigated, field experiments of 4 harvesting maturity were carried out. [ Result ] The results indicated that ： among 4 soluble sugars, percentage of 33% -40% to glucose is maximum, fructose followed, accounted for 32% -38% ; sucrose lower, accounted for 20% -27% ; maltose minimum, accounted for 5% -8% ; The sense of mouth and smoking total degrees are corralled to fructose, fructose, glucose and total sugars ;The coordination of chemical components and smoking quality is best for harvesting lower leaves after transplanted 70 ± 3 days, middle leaves 90 ± 4 days, upper leaves 125 ± 5 days. [Conclusion] The study can provide reference basis for selecting appropriate harvesting maturity for different parts of flue-cured tobacco.