不同品种初烤烟叶短期醇化过程中质体色素和化学成分的变化

为了进一步优化烤烟烟叶的醇化过程，对翠碧一号、K326、云烟87三个烤烟品种初烤烟叶（C3F）进行了醇化试验。结果发现：随着醇化的进行，所有品种烟叶的叶绿素含量先下降，然后趋于稳定。类胡萝卜素含量变化趋势与叶绿素相似，但变化幅度较平缓。醇化过程中主要化学成分变化品种间存在差异，翠碧一号总氮、烟碱含量均呈现较大幅度下降，总糖含量增加；而K326和云烟87的总氮和烟碱含量呈现小幅增加，总糖含量下降。所有品种烟叶的还原糖含量均随醇化时间延长而增加，但增幅有所不同，翠碧一号增幅最高，云烟87次之，K326增幅最少。烟叶pH值在醇化过程中均逐渐降低。翠碧一号烟叶醇化速度明显快于K326和云烟87。

Changes in Plastid Pigment and Main Chemical Components of Three Varieties of Flue-cured Tobacco Leaves during Short Alcoholization Process

To further optimize the alcoholization process of flue-cured tobacco leaves, an alcoholization experiment has been carried out for the C3F of three flue-cured tobacco varieties （CB-1, K326 and Yunyan 87）. The result showed that the leaf chlorophyll content of all varieties decreased before reaching a stable level as the alcoholization went. The similar change was observed for carotenoid content but change more slowly. Changes in main chemical component of three varieties varied. The total nitrogen and nicotine content in CB-1 showed a sharp fall, while the total sugar content increased;however, the total nitrogen and nicotine content in K326 and Yunyan 87 increased slightly, while the total sugar content decreased. The reducing sugar content in all varieties increased as alcoholization processed, but CB-1 increased the most, followed by Yunyan 87 and then K326. The pH value of tobacco leaves gradually decreased in the process of alcoholization, and the alcoholization speed of CB-1 was obviously quicker than that of K326 and Yunyan 87.