【摘要】 烤烟成熟度是影响烟叶质量的关键因素之一。为了解采收成熟度与烟叶亚硝胺含量和烟叶品质的关系,在玉溪、宾川和弥勒进行了初熟、适熟、过熟3种采收成熟度的试验。结果表明:云南烤烟的亚硝胺含量较低,不同部位、不同成熟度烟叶的亚硝胺含量存在显著的差异。表现为过熟烟叶的总亚硝胺含量(163.5 ng/g)>初熟叶(105.4 ng/g)>适熟叶(84.5 ng/g);上部叶的总亚硝胺含量(198.2 ng/g)>中部叶(107.7 ng/g)>下部叶(47.5 ng/g)。并且适熟烟叶的化学成分协调,品吸得分最高,分别为适熟叶(67.73)>初熟叶(67.31)>过熟叶(67.22)。说明采收适熟烟叶,进行恰当烘烤,不但可提高烟叶化学成分的协调性和品吸质量,还可降低亚硝胺含量,提高烟叶的安全性。更多还原

【Abstract】 Ripeness is the radical factor of tobacco quality.In order to understand the relation between ripeness at harvest and tobacco nitrosamines content and tobacco quality,the trial for physiological mature,ripe and overripe three ripeness at harvest treatment were conducted in Yuxi,Binchuan and Mile.The results show :the nitrosamines in Yunnan flue-cued tobacco is very low,but it is significantly different from difference ripeness and positions.That is total nitrosamines in overripe leaf(163.5 ng/g)> physiological mature leaf(105.4 ng/g)> ripe leaf(84.5 ng/g);total nitrosamines in leaf from top position(198.2 ng/g)>middle(107.7 ng/g)>bellow(47.46 ng/g).Furthermore,chemical compositions of ripe leaves are much balance,the smokers prefer ripe tobacco to others and give it high marks that is ripe leaf((67.72))>physiological mature leaf (67.31)>overripe leaf(67.22).It may be concluded that to harvest ripe leaf and to carry on appropriate baking,not only can improve the chemical composition’s harmony and smoker preference of tobacco leaf,can also reduce nitrosamine content and improve tobacco security更多还原