摘要
以烤烟品种ＳｐｅｉｇｈｔＧ８０为材料，研究了烟叶的α－氨基酸含量与成熟度的关系．结果表明，鲜烟叶和烤后烟叶的α－氨基酸含量均受成熟度影响．按成熟度由低至高（Ｍ１至Ｍ５），烟叶α－氨基酸总量及与Ａｍａｄｏｒｉ化合物合成有关的α－氨基酸总量，均呈“Ｖ”形曲线变化，其最小值均出现在鲜烟叶的Ｍ１和烤后烟叶的Ｍ３．烤前烤后烟叶比较，烤后叶片中α－氨基酸总量及与Ａｍａｄｏｒｉ化合物合成有关的α－氨基酸总量均增加．烤后烟叶外观质量和化学成分评价，以Ｍ１烟叶质量最好．说明鲜烟叶的α－氨基酸含量变化达最小值时为最佳成熟采收期．
A study was conducted to determine the effects of stage of ripeness at harveston the amino acid contents of the leaves of flue-cured tobacco(Nicotiana tabacum L.)grownin Changsha,The α-AA contents of leaves or cured leaves varies with the stage of ripeness,which was presented a V-shaped curve. The lowest α-AA content was appeared at the M4stage of ripeness from M1 to M5.It is the best harvest date when the stage of ripeness was atthe M4 stage.
关键词
烤烟叶
氨基酸
成熟度
flue-cured tobacco
amino acids
maturity
