不同品种烤烟各部位烟叶成熟过程中非挥发性有机酸含量的变化?

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

摘要: 为探明不同品种烤烟各部位烟叶成熟过程中多元有机酸和高级脂肪酸含量变化的差异，以红大、云烟87、K326、中烟100 为材料进行了研究。结果表明，中烟100 中非挥发性有机酸含量较低，而红大、云烟87 和K326 较高，下部叶非挥性有机酸含量显著高于中部叶和上部叶。烟叶中多元有机酸含量随成熟增加而逐渐减少，上部叶、中部叶的高级脂肪酸含量则随成熟度增加表现出先减后增再减的趋势，而下部叶则表现为随成熟度增加而逐渐下降的趋势。

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.