摘要
通过对烤烟化学成分、致香物质变化的研究,评价配施饼肥对烤烟品质的影响。研究结果表明,腐熟饼肥可促进化学成分更加协调,改善致香物质组成及含量,提高烟叶品质,但并不是饼肥用量越多越好;而未腐熟饼肥不利于化学成分的协调和致香物质组成改善和含量增加,因此,在生产中应因地制宜适量配施腐熟饼肥。
The effect of sesame seed cake on quality of tobacco was evaluated through the analysis of chemistry component and aromatic matter. The results showed fermented sesame seed cake could promote chemistry component to correspond with good quality, and improve the composition and content of aromatic matter, but if the quantity of sesame seed cake fertilized was too much, tobacco quality would fall. Non-fermented sesame seed cake was disadvantageous to harmonization of chemistry component, improvement of the composition and content of aromatic matter. So appropriate quantity of fermented sesame seed cake should be fertilized .
出处
《安徽农业科学》
CAS
北大核心
2005年第4期662-664,共3页
Journal of Anhui Agricultural Sciences
基金
国家烟草专卖局重点资助项目(110200001011A)。
关键词
烤烟
饼肥
化学成分
致香物质
Tobacco
Sesame seed cake
Chemistry component
Aromatic matter
