不同生产管理模式对烤烟中性和酸性香气物质的影响

Effects of different cultivation and management modes on neutral and acidic aroma content of flue-cured tobacco leaves

以K326为材料,研究了不同生产管理模式(常规模式和有机模式)对烤后中上部烟叶中性和酸性香气物质的影响。结果表明,有机模式比常规模式烤后中上部烟叶中性香气成分和酸性香气成分含量明显偏高,差异达到显著或极显著水平。有机模式中部叶中性香气成分β–紫罗兰酮和二氢猕猴桃内酯含量显著高于常规模式,但氧化异佛尔酮含量极显著低于常规模式。有机模式上部叶9种中性香气成分含量显著高于常规模式,6种成分含量极显著高于常规模式。有机模式中部叶酸性香气物质癸酸含量显著高于常规模式,丙酸含量极显著高于常规模式;有机模式上部叶苯乙酸、3–甲基戊酸和4–甲基戊酸含量显著高于常规模式。有机模式上部叶类胡萝卜素类降解产物、西柏烷类产物和新植二烯含量显著高于常规模式,但中部叶差异不显著。因此,有机生产管理模式更有利于提高上部烟叶的香气成分含量。主效应分析表明,烟叶部位是主因子,生产管理模式是次因子,但烟叶部位和生产管理模式对中性香气成分含量的影响均达到显著水平。

Taking cultivar K326 as the sample, effects of different production management modes（conventional mode, organic mode） on neutral and acidic aroma content of middle and upper flue-cured tobacco leaves were studied. The result showed that organic mode had a significant or very significant higher content of neutral and acidic aroma components in upper middle leaves after cured compared to conventional mode. β–ionone and dihydroactinidiolide content with organic mode was significant higher than those with conventional mode in the middle leaf while isophorone oxide content was very significant lower than those with conventional mode. β–damascenone and other 8 kinds of neutral aroma components with organic mode was significant higher than those with conventional mode in the upper leaf while megastigmatrienone B and other 5 kinds of neutral aroma components content was very significant higher than those with conventional mode. Decanoate content with organic mode was significant higher than that with conventional mode while monoprop acidic aroma components content was very significant higher than that with conventional mode in middle leaf. In upper leaf, phenylacetic acid, 3–methyl valerate and 4–methyl valerate content with organic mode was significant higher than those with conventional mode. Content of carotenoid degradation products, cembratriendiol atabolites and neophytadiene in upper leaf with organic mode was significant higher than those with conventional mode, but there was no difference in middle leaf. Therefore, the organic mode was more beneficial for improving aroma composition content of upper leaf. Main effects analysis showed that, leaf position was the main factor, production management model was the sub-factor, but both position and production management model had a significant effect on content of neutral aroma composition.