摘要
对烤烟大田期植株各部位叶片可溶性总糖、蛋白质和烟碱含量测定结果：中、下部叶片在团棵期蛋白质和可溶性总糖含量都高，进入旺长期含量则下降。旺长后期可溶性总糠含量又升高。上部叶片蛋白质含量一直下降。可溶性总糖含量一直在升高，烟碱含量前期都很低，后期尤其是在打顶后迅速上升。烤烟叶片烘烤１２小时后，总氨含量略有增加，６０小时后开始下降，可溶性氨在烘烤过程中一直上升；淀粉含量在烘烤早期４８小时迅速下降，其后下降速度转慢；还原糖含量在烘烤４８小时前上升很快，烘烤到７２小时后又略有下降。
It's reported in this paper that the changes of chemical composition of flue-cured tobacco leaves during field growing peroid and flue curing process. Soluble saccharide content, protein content, reducing sugars content and nicotine content of the leaves in different node position during field gorwing peroid were measured. The experiment results indicated that protein and soluble saccharide contents in the middle and low position leaves increased curing round-plant stage, then decreased during vigourous growth stage. But the soluble saccharide content reincreased during late vigourous growth stage. Protein cotent continuously decreased and soluble saccharide content continuously increased in the top position leaves. The nicotine content was lower level in earlier stage but rapidly increased in latter stage, especially after top removal.From the 12th hour of flue curing process, total nitrogen content slightly increased but decreased after the 60th hour. The content of soluble nitrogen continuously increased during the flue curing period. The starch content rapidly decreased at the earlier 48 hours, then slowly decreased. The content of reducing sugar rapidly increased before the 48th hour, but slightly decreased at the following 72 hours of flue-curing period.
关键词
烤烟
大田期
烘烤
化学成分
flue-cured tolacco
field growing peroid
flue cure chemical composition
