云南农业大学学报2012，Vol.27Issue(3)：379-383,5.DOI:10.3969/j.issr.1004-390X(n).2012.03.013
不同烤烟品种成熟及烘烤过程中类胡萝卜素含量分析
Analysis of the Carotenoid Content of Maturing and Curing Period to the Different Tobacco Cultivars
摘要
Abstract
This article analysed the carotenoid content of maturing and curing period to the different tobacco cultivars,taking K326,Yunyan 85,Hongda as test material under the same ecological condition.The results showed that the carotenoid content and degradation extent in the different tobacco cultivars were mach more difference,it was highest of the premature leaves in K326,but reduced rapidly and greatly in matureing stage.The carotenoid content of the premature leaves in Hongda and Yunyan 85 was obviously lower than K326,but degradation extent of maturing period in Hongda was very slowly so that the carotenoid content of mellow and over mature leaves in Hongda was much more than K326 and Yunyan 85.During flue-cured tobacco leaves,degradation of carotenoid in three cultivars presented the same change tendency,but degradation extent was greatest in flue-cured temperature 25 ~45℃ of change yellow stage and also showed the same change laws of K326 fastest,Hongda lowest as mature stage.Therefore,the carotenoid content in the flue-cured tobacco Hongda was more than K326 and Yunyan 85.关键词
品种/成熟/烘烤/类胡萝卜素/β-胡萝卜素/叶黄素Key words
cultivars/maturing/curing/carotenoid/p-carotene/lutein分类
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杨虹琦,陈若星,张发明,李永智,白柯,周冀衡..不同烤烟品种成熟及烘烤过程中类胡萝卜素含量分析[J].云南农业大学学报,2012,27(3):379-383,5.基金项目
湖南农业大学人才科学基金资助项目(09WD26). （09WD26）
