施氮水平和烘烤條件對烤后煙葉品質(zhì)和含氮組分的影響

Influence of nitrogen application and flue-curing condition on nitrogen compounds and tobacco quality

摘要: 對烤后煙葉主要含氮化合物之間及含氮化合物與評吸結(jié)果之間所作的統(tǒng)計分析表明,總氮、煙堿,、蛋白質(zhì),、氨基酸相互間均達1 %的極顯著相關(guān),亞硝酸鹽與總氮、煙堿,、蛋白質(zhì)分別達顯著相關(guān)水平,。評吸的各單項指標與含氮化合物之間大多達到顯著相關(guān)水平。香氣,、刺激性,、吃味、勁頭,、甜度,、總體質(zhì)量與主要含氮化合物的多元線性回歸方程在10 %的顯著水平上成立。低溫或高濕變黃使各種酶在較長時間內(nèi)維持活性狀態(tài),使物質(zhì)轉(zhuǎn)化和積累更充分,有利于煙葉香味特征的形成,烤后煙葉品質(zhì)較好,。

Abstract: Correlation analysis showed that the correlation among total nitrogen, nicotine, protein, amino acid was extremely significant at 1 % level . Each smoking index and most of nitrogen compounds had close correlation. The multi regression equations between aroma, irritancy, taste, strength, sweetness and general quality existed at 10 % level of significance. It was pointed out that the medium N application level and low temperature yellowing or high moisture curing condition was good for the quality of tobacco leaf .