摘要
烤烟施用苹果酸后,烟叶的碳水化合物有降低趋势,氮含量有增加趋势;叶中非挥发性有机酸总量变化不大,但增加了多元羧酸的含量和比例;降低了不饱和脂肪酸和饱和脂肪酸的含量和比例;增加了苹果酸的含量,提高了上、下部叶中柠檬酸的含量,而对草酸和其他多元羧酸含量影响较小;增加了致香物质总量,类西柏烷类、苯丙氨酸类含量以及中部叶棕色化产物含量。因此,施用苹果酸对改善烟叶品质有积极的作用。
Carbohydrate had a decreasing tendency and the nitrogen had an increasing tendency in tobacco leaf when malic acid was applied. The application of malic acid had few effects on the content of nonvolatile organic acid in leaf, but large effect on the increment of the content and proportion of polypolidy carboxylic acid and decrement of the content and proportion of saturated fatty acid and non-saturated fatty acid. And also the content of malic acid was increased in upper and lower leaf, but few effect was done on oxalate and other polypolidy carboxylic acid. The treatment of malic acid increased the total content of flavor matter, the content of cembratriendiol group, phenylalanine group and browning products in cutters. So the application of malic acid took active effect on the improvement of leaf quality.
出处
《安徽农业科学》
CAS
北大核心
2006年第19期4963-4964,4975,共3页
Journal of Anhui Agricultural Sciences
关键词
烤烟
苹果酸
非挥发性有机酸
致香物质
Flue-cured tobacco
Malic acid
Nonvolatile organic acid
Flavor matter
