journal6 ›› 2009, Vol. 30 ›› Issue (1): 93-97.

• 化学化工 • 上一篇    下一篇

湘西主产烟区烤烟常规化学成分分析与评价

  

  1. (1.吉首大学林产化工工程省级重点实验室,湖南 张家界 427000; 2.湖南省湘西鹤盛原烟发展有限责任公司,湖南 吉首 416000;3.吉首大学化学化工学院,湖南 吉首 416000; 4.湖南省湘西州烟草公司,湖南 吉首 416000)
  • 出版日期:2009-01-25 发布日期:2012-04-27
  • 通讯作者: 李辉(1971-),男,湖南慈利人,副教授,博士,主要从事生命科学中的分离分析新方法研究.E-mail:lihuijsdx@163.com.
  • 作者简介:石慧(1985-),女(土家族),湖南古丈人,吉首大学化学化工学院硕士研究生

Conventional Constituents Analysis and Evaluation of Flue-Cured Tobacco Leaf from the Main Tobacco Areas of Xiangxi

  1. (1.Hunan Provincial Key Laboratory of Forest and Chemical Engineering,Jishou University,Zhangjiajie 427000,Hunan China;2.Xiangxi Hesheng Tobacco Development Co.Ltd,Jishou 416000,Hunan China;3 College of Chemistry and Chemical Engineering,Jishou University,Jishou 416000,Hunan China;4 Xiangxi Tobacco Company,Jishou 416000,Hunan China)
  • Online:2009-01-25 Published:2012-04-27

摘要:对2006年湘西2大主产烟区(桑植烟区和龙山烟区)202个烤烟样本的5种常规化学成分进行了分析与评价,并与云南烤烟的常规化学成分进行了对比分析.结果表明:2大主产烟区烤烟总糖含量略高于优质烟叶范围,但均低于云南烟叶总糖含量;烟碱含量大多在适宜水平偏高区域,且大都高于云南烟叶烟碱水平;氯和总氮含量多在优质烟叶化学含量指标范围内,糖碱比和钾氯比大小基本适宜,但糖碱比大都低于云南烟叶糖碱比;氮碱比值低于优质烤烟含量范围.说明要进一步提高湘西地区烟叶的化学品质,需改善生态及栽培条件,运用复烤调制技术,降低总糖及烟碱含量,提高含钾水平.

关键词: 烤烟, 化学成分, 评价, 湘西

Abstract: 〗Five conventional constituents in 202 flue-cured tobacco samples from two tobacco areas (Longshan and Sangzhi) of Xiangxi in 2006 were analyzed and evaluated.By the comparison with that from Yunnan,it was found that the content of total sugar in Xiangxi tobacco was higher than the sugar range of good quality tobacco,but lower than that in Yunnan tobacco.For most tobacco samples in Xiangxi,the content of nicotine was in a suitable but slightly high level and higher than that from Yunnan.The content of Cl-1 and total nitrogen was within a suitable range,as well as the ratio of TS/alkali and K/Cl.The ratio of TS/alkali in tobacco from Xiangxi was generally lower than that from Yunnan and TN/alkali ratio lower than good quality tobacco.In order to further improve the quality of tobacco in Xiangxi areas,it is necessary to improve bionomic and cultivated conditions and to utilize flue-cured and modulation technique so as to reduce the content of total sugar and nicotine and to increase the content of K in Xiangxi tobacco.

Key words: flue-cured tobacco, chemical constituents, evaluation, Xiangxi

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