摘要
[目的]比较研究新引进的烤烟品种与本地主栽品种的烘烤特性以及在烘烤过程中内在化学成分的相似性。[方法]采用云南烟区红花大金元(红大)、K326、云87共3个品种与津巴布韦KRK26和KRK23进行烘烤理化特性的比较研究。[结果]津巴布韦品种KRK26、KRK23与云南本地品种红大的失水特性相似性在91.2%和92.0%。在烘烤过程中淀粉降解显示K326、云87和KRK23相似性分别是96.1%和98.6%,红大与KRK26相似性达到了94.7%。烘烤过程中不同品种烟叶总糖、还原糖、总氮和烟碱含量变化相似性都在90%以下,但两糖差的相似性都在90%以上。[结论]该研究为特色优质原料烟的生产开发提供了试验依据。
[Objective]The aim was to study the curing physico-chemical characteristics between the new introduced flue-cured tobacco cultivars and local leading cultivars and their similarity on the inner chemical composition in the roasting process.[Method]The comparative study on the curing physico-chemical characteristics was conducted by using 3 cultivars including Hongda,K326 and Yunyan87 from Yuannan tobacco area and 2 cultivars including KRK26 and KRK23 from Zimbabwei.[Result]The dehydrating property of KRK26 and KRK23 was 91.2% and 92% comparability to Hongda of local cultivars in Yuannan Province resp.The starch degradation in the roasting process showed that K326 had 96.1% and 98.6% comparability to Yunyan 87 and KRK23 resp,and KRK26 had 95% comparability to Hongda.The similarity for total sugar,reducing sugar,total nitrogen and nicotine content in different cultivars in the roasting process was all less than 90%,but that for the difference of total sugar and reducing sugar was all above 90%.[Conclusion]The research provided the experimental basis for the production and development of raw-material tobacco with feature and high quality.
出处
《安徽农业科学》
CAS
北大核心
2011年第23期14353-14356,共4页
Journal of Anhui Agricultural Sciences
基金
云南省烟草公司"津巴布韦烤烟品种及配套技术合作研究"(08A07)
红塔烟草(集团)有限责任公司"优质特色晒烟原料开发及应用研究"
关键词
烘烤特性
云南
津巴布韦
品种
Curing characteristics
Yunnan Province
Zimbabwe
Cultivar
