不同品種烤煙各部位煙葉成熟過程中非揮發(fā)性有機(jī)酸含量的變化?

Non-volatile Organic Acid Contents in Flue-cured Tobacco Leaves at Different Stalk Positions during Maturing

摘要: 為探明不同品種烤煙各部位煙葉成熟過程中多元有機(jī)酸和高級脂肪酸含量變化的差異,，以紅大、云煙87,、K326,、中煙100 為材料進(jìn)行了研究。結(jié)果表明,，中煙100 中非揮發(fā)性有機(jī)酸含量較低,，而紅大,、云煙87 和K326 較高，下部葉非揮性有機(jī)酸含量顯著高于中部葉和上部葉,。煙葉中多元有機(jī)酸含量隨成熟增加而逐漸減少,，上部葉、中部葉的高級脂肪酸含量則隨成熟度增加表現(xiàn)出先減后增再減的趨勢,，而下部葉則表現(xiàn)為隨成熟度增加而逐漸下降的趨勢,。

Abstract: In order to explore the changes of organic acid and senior fatty acid in each stalk positions of different varieties of flue-cured tobacco during maturing, we used four tobacco varieties as experimental materials to determine their leaf organic acid contents, including Hongda, Yunyan 87, K326 and Zhongyan 100. The results showed that the non-volatile organic acid content of Zhongyan100 was low and those of Hongda, Yunyan87 and K326 were high. The non-volatile organic acid content of bottom leaves was higher than those of top and middle leaves. As tobacco mature, the multiple organic acid contents decreased gradually, the content of senior fatty acid decreased first, then increased, and finally decreased in middle and top leaves, and decreased gradually in low leaves.