中国烟草学报2011，Vol.17Issue(5)：29-33,5.DOI:10.3969/j.issn.1004-5708.2011.05.005
攀西烤烟主要化学成分与吸食品质的关系研究
Studies on relationships between major chemical constituents and smoking quality of flue-cured tobacco from Panxi area
摘要
Abstract
Chemical constituentss, odor types and general smoking quality of 112 samples from 2007 to 2009 seasons were analysed to study the effect of main chemical constituents on smoking quality of flue-cured tobacco. Results showed that (1) the fresher the scent of leaf, the better the smoking quality. (2) for leaf with fresher scent, content of nicotine and nitrogen were relatively low, while the ratio of K/Cl was high. (3) content of nicotine, nitrogen, reducing sugar, and total sugar were main factors affecting smoking quality. (4) the optimum content of nicotine and total nitrogen were 1.4%-2.0% and 1.4%-1.8%, respectively. Based on the research, moderate control of nicotine and total nitrogen level was proposed to improve the fresh flavor.关键词
烤烟/香型/化学成分/吸食品质Key words
flue-cured tobacco/ odor type/ chemical constituents/ smoking quality分类
轻工纺织引用本文复制引用
汤朝起,窦玉青,刘国,张映杰,刘伟..攀西烤烟主要化学成分与吸食品质的关系研究[J].中国烟草学报,2011,17(5):29-33,5.基金项目
上海烟草(集团)公司A类(重点)项目"中华烟叶分选技术的研究"(沪烟科2008-123) （集团）
