| Agri土壤调理剂用量对烟叶香气质量的影响 |
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| 引用本文： | 薛超群,王建伟,奚家勤,杨立均.Agri土壤调理剂用量对烟叶香气质量的影响[J].烟草科技,2012(7):86-90. |
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| 作者姓名： | 薛超群 王建伟 奚家勤 杨立均 |
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| 作者单位： | 1. 中国烟草总公司郑州烟草研究院,郑州高新技术产业开发区枫杨街2号,450001
2. 河南省驻马店市烟草公司,河南省驻马店市中华路932号,463000 |
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| 基金项目： | 河南省烟草公司资助项目"驻马店烟叶浓香型风格特色的区域定位及彰显技术研究" |
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| 摘 要： | 通过田间试验研究了Agri土壤调理剂不同用量(0,3.75,7.50,11.25,15.00 kg/hm2)对烟叶香味物质、感官质量和经济性状的影响。结果表明:随土壤调理剂用量的增加,烟叶美拉德反应产物、类胡萝卜素降解产物、芳香族氨基酸降解产物、总香味物质含量和香气质量提高,烟叶产量增加,烟叶产值、均价和上等烟比例先提高再降低。土壤调理剂用量11.25 kg/hm2时烟叶美拉德反应产物、类胡萝卜素降解产物、芳香族氨基酸降解产物、总香味物质含量、香气质量得分和产量较高,产值、均价和上等烟比例最高。
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| 关 键 词： | 土壤调理剂 烟叶 经济性状 香味物质 感官质量 香气质量 |
Effects of Application Rate of Agri Soil Conditioner on Aroma Quality of Flue-cured Tobacco Leaves |
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| XUE Chaoqun
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WANG Jianwei
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XI Jiaqin
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YANG Lijun.Effects of Application Rate of Agri Soil Conditioner on Aroma Quality of Flue-cured Tobacco Leaves[J].Tobacco Science & Technology,2012(7):86-90. |
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| Authors: | XUE Chaoqun WANG Jianwei XI Jiaqin YANG Lijun |
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| Affiliation: | 1.Zhengzhou Tobacco Research Institute of CNTC,Zhengzhou 450001,China 2.Zhumadian Tobacco Company of Henan Province,Zhumadian 463000,Henan,China |
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| Abstract: | Field experiments were carried out to study the effects of different Agri soil conditioner application rates(0,3.75,7.50,11.25,15.00 kg/ha) on aroma components,sensory quality and economic characteristics of flue-cured tobacco leaves.The results showed that increasing soil conditioner application rates,the contents of Maillard reaction products,carotenoid catabolites,aromatic amino acid catabolites and total aroma components,aroma quality and yield of leaf increased,output value,average price and proportion of high grade leaf raised at first and then reduced.At the conditioner application rate of 11.25 kg/ha,the contents of Maillard reaction products,carotenoid catabolites,aromatic amino acid catabolites,and total aroma components,aroma quality and yield of leaf were higher,and output value,average price and high grade leaf proportion were the highest. |
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| Keywords: | Soil conditioner Tobacco leaf Economic characteristic Aroma component Sensory quality Aroma quality |
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