摘要
以烤烟K326为材料，分析了不同采收时期调制前后氨基酸含量的变化以及对感官评吸的影响。结果表明：调制前各氨基酸含量随着采收时间的推迟呈上升趋势；调制后各氨基酸含量呈先下降后上升趋势。除天冬氨酸和脯氨酸外，其余各氨基酸在调制后的含量明显小于调制前的含量。在推迟5d采收时，评吸结果明显优于正常采收和推迟10d采收，且对氨基酸含量影响最大。
This paper studied the effects of different picking dates on the amino acid content and sensory taste of upper leaves in flue - cured tobacco variety K326. The results showed that ： when the picking date was delayed, the contents of various kinds of amino acids gradually increased before flue - curing, but they showed the trend of first decline and then rising after flue - curing. Except aspartic acid and proline, the contents of the rest amino acids after flue - curing were obviously lower than those before flue - curing. The 5 - d - deferred picking could obtain much better result of sensory taste than normal picking and 10 - d - deferred picking, and it had the greatest influence on amino acid content.
出处
《江西农业学报》
CAS
2013年第11期54-57,共4页
Acta Agriculturae Jiangxi
关键词
烤烟
采收时期
上部叶
氨基酸
感官评吸
Flue- cured tobacco
Picking date
Upper leaf
Amino acid
Sensory taste
