烤烟钾、氯质量分数及钾氯比对致香物质含量的影响

Effects of Potassium Chlorine Quality Scores and Potassium-Chlorine Ratio on Aroma Content in Flue-cured Tobacco

为探究烟叶中钾、氯质量分数及钾氯比对致香物质含量的影响,以玉溪烟区塔甸镇初烤烟叶样品为材料,运用相关性分析、作图法和多重比较等方法分析钾、氯质量分数及钾氯比与38种致香物质的相互关系.结果表明,烟叶中氯质量分数在适宜范围内(0.3%~0.8%),提高了烤烟钾质量分数,增加致香物质的总量(除新植二烯外),尤其对苯丙氨酸、类胡萝卜素和西柏烷降解产物等致香物质含量的增加较为明显.此外,钾氯比的适宜范围为6~15.

In order to explore the effects of Potassium Chlorine quality scores and Potassium-Chlorine ratio on aroma content in flue-cured tobacco, taking the sample of flue-cured tobacco leaves from Tadian county, Yuxi tobacco area as the material, the correlation analysis, mapping and multiple comparison were used to analyze the relationship between potassium, chlorine, potassium chloride ratio and 38 aroma components. The results showed that Chlorine content in tobacco leaves in an appropriate range(0.3%—0.8%) can increase potassium content in flue-cured tobacco and the total amount of aroma substances(except neophytadiene), especially the obvious increasing of the aroma content in degradation products of phenylalanine, carotenoid, and Cyperane. In addition, the appropriate potassium-chlorine ratio is 6—15.