中国烟草科学2019，Vol.40Issue(4)：29-36,8.DOI:10.13496/j.issn.1007-5119.2019.04.005
成熟度、品种及其互作对烤烟多酚类物质的影响
Effects of Maturity, Variety and Their Interaction on Polyphenols in Flue-cured Tobacco
摘要
Abstract
To explore the effects of maturity, variety and their interaction on polyphenols in flue-cured tobacco, the experiment was designed using three different flue-cured tobacco varieties (K326, Yuyan 11, Yunyan 87) and three different harvesting methods (unripe, ripe and mellow) in a three-level random block design of two-factors. The contents of total phenol, chlorogenic acid, rutin and scopoletin in tobacco leaves were determined. The results showed that there were significant differences in polyphenol contents among different maturities, varieties and combinations. Polyphenol content was mainly affected by maturity, followed by variety. The contribution rates of maturity, variety and their interaction to total phenol, chlorogenic acid, rutin and scopoletin contents were different. The contribution rates of maturity to total phenol, chlorogenic acid, rutin and scopoletin contents were 52.93%, 55.83%, 48.38%, 73.58% respectively, and the content of each polyphenol in ripe harvesting tobacco leaves was the highest. The contribution rates of varieties were 32.31%, 31.57%, 32.97%, 16.04%, and the content of each polyphenol in K326 was the highest. The contribution rates of maturity and variety interaction were 14.64%, 12.32%, 18.29%, 9.43%. K326 and Yuyan 11 have higher contents of total phenol, chlorogenic acid, rutin and scopoletin in ripe harvests. Yunyan 87 has higher contents of total phenol, chlorogenic acid and rutin in mellow harvests and has the highest content of scopoletin in ripe harvests. Harvesting at appropriate maturity for different flue cured tobacco varieties is an important and controllable approach to improve content of polyphenols in tobacco leaves.关键词
烤烟/多酚/成熟度/品种/互作Key words
flue-cured tobacco/polyphenols/maturity/variety/interaction分类
农业科技引用本文复制引用
刘化冰,杨铁钊,邹光进,尚晓颍,刘建国,程昌合,张晓兵,夏琛,张勇刚,金慧清,徐世晓..成熟度、品种及其互作对烤烟多酚类物质的影响[J].中国烟草科学,2019,40(4):29-36,8.基金项目
浙江中烟工业有限责任公司科技项目"高香气特色品种烟叶规模开发与工业应用研究"(ZJZY2016B001) （ZJZY2016B001）
