摘要
绿原酸是烟叶中最主要的酚类物质,与烤烟的色泽、香气及质量密切相关。该文以绿原酸的遗传研究现状作为出发点,围绕生态、栽培和调制3个方面对影响烟草绿原酸含量的因素进行了分析,为有目的地改善烟叶香气品质、外观质量和服务生产实际提供理论依据。
Chlorogenic acid is the most important tobacco phenolics, closely related to the color, aroma and quality of tobacco. In this paper, status of genetic research chlorogenic acid as the starting point, and surrounding ecology, cultivation and modulation three aspects of factors affecting tobacco chlorogenic acid content were analyzed to pro- vide theoretical basis for purposefully improving tobacco aroma quality, appearance, quality and service production.
出处
《安徽农学通报》
2016年第17期22-25,36,共5页
Anhui Agricultural Science Bulletin
基金
湖南省烟草公司郴州市公司2014年度科技创新项目(YC14026)
2016年湖南农业大学大学生创新性实验计划项目(XCX16116)
2016年湖南农业大学大学生科技创新基金项目
关键词
烤烟
绿原酸
转基因调控
生态因素
栽培措施
调制技术
Flue-cured tobacco
Chlorogenic acid
Transgene regulation
Ecological factors
Cultivation measures
Modulation techniques
