论文部分内容阅读
为探讨不同UV-B辐射强度对烤烟品种不同部位烟叶香气前体物含量的影响,本研究以红大和K326为材料,分析了增加UV-B辐射强度后对两个烤烟品种烟叶的叶绿素、类胡萝卜素、多酚类物质和主要非挥发性有机酸、高级脂肪酸等香气前体物含量的影响。结果表明:增强UV-B辐射,两个烤烟品种烟叶的叶绿素、类胡萝卜素、多酚类物质和部分多元酸、高级脂肪酸等香气前体物含量明显提高,且1.75 W/m2UV-B辐射处理烟株的香气前体物增幅大于4.55 W/m2UV-B辐射处理。同时,增加UV-B辐射对不同部位烟叶香气前体物含量的影响也不尽相同,其中部烟叶受到的影响明显高于下部烟叶;而红大品种在增大UV-B辐射处理后,其香气前体物含量的增幅明显高于K326品种。
In order to investigate the effects of different UV-B radiation intensities on the aroma components of tobacco leaves in different parts of flue-cured tobacco, the effects of UV-B radiation intensity on the contents of aroma precursors in different parts of flue-cured tobacco were studied. Carotene, polyphenols and major non-volatile organic acids, fatty acids and other aroma precursors content. The results showed that the contents of aroma precursors such as chlorophyll, carotenoids, polyphenols and some polybasic acids and higher fatty acids in two flue-cured tobacco varieties increased significantly under enhanced UV-B radiation, and the contents of aroma precursors increased significantly with 1.75 W / m2 UV-B radiation treatment Tobacco aroma precursors increased by more than 4.55 W / m2 UV-B radiation treatment. At the same time, the effects of increasing UV-B radiation on the contents of aroma precursors in different parts of tobacco were also different, and the effects of UV-B radiation on tobacco leaf were obviously higher than those on lower tobacco leaves. However, Aroma precursors increased significantly higher than K326 varieties.