摘要
为了探明主要营养元素与烤烟香气前体物的关系,采用液基培养烤烟K326,研究了营养液中减少氮、磷、钾、镁含量(-N、-P、-K、-Mg)对烤烟生长过程中质体色素(叶绿素、叶黄素、β-胡萝卜素)和多酚类物质(绿原酸、芸香苷)等香气前体物含量的影响.结果表明:主要营养元素缺乏会对烤烟主要香气前体物造成严重影响.-N、-K、-P、-Mg对烟叶质体色素和多酚合成代谢极为不利,-N烟叶质体色素受影响最大,-P、-Mg次之,-K影响最小,而-P烟叶多酚受影响最大,-Mg、-K其次,-N影响最小.因此,在烤烟生产中后期保持N、P、K、Mg的合理供应,进一步研究平衡施肥,对提高烤烟香气量和烟叶品质至关重要.
In order to investigate the relationship between main nutrient elements and aroma precursors of flue--cured tobacco, taking cv. K326 with liquid-based cultivation as material, changes in contents of major aroma precursors such as plastid pigments （chlorophyll, lutein, β-carotene） and polyphenols （chlorogenic acid, rutin） systematically in growing process of flue-cured tobacco under N, P, K, Mg deficiency condition were figured out. The results indicated that deficiency of major nutrient elements would seriously affect the main aroma precursors. N, K, P, Mg deficiency would extremely inhibit formation ofplastid pigments and polyphenols anabolin, N deficiency affected carotenoid the most, P, Mg deficiency followed, K deficiency once again followed, and P deficiency affected polyphenols the most, Mg, K deficiency followed, N deficiency affected the least. Therefore, mainatining an adequate and reasonable supply of N, P, K, Mg in the latter period of production and having a further study on balanced fertilization are vital to improve the aroma and quality of flue-cured tobacco in China.
出处
《湖南农业大学学报（自然科学版）》
CAS
CSCD
北大核心
2009年第5期474-479,共6页
Journal of Hunan Agricultural University(Natural Sciences)
基金
湖南中烟工业公司科研基金项目(03-001)
上海烟草(集团)科研基金项目(00988)
关键词
烤烟
氮
磷
钾
镁
缺素
质体色素
多酚
flue-cured tobacco
nitrogen
phosphorus
potassium
magnesium
nutrient deficiency
plastid pigment
polyphenols
