烤烟烟叶淀粉含量影响因素及其与烟叶质量关系研究进展

淀粉作为影响烤烟品质的重要因素,一直是烟草科研工作者研究的热点。针对当前国内外烤烟淀粉研究的现状以及国内烤烟存在的淀粉含量偏高问题,从生态环境、农艺措施等方面概括了烤烟烟叶淀粉含量的影响因素,综述了烤烟淀粉含量与烟叶外观质量、物理特性、化学成分以及感官质量评价之间的相关性,对当前降低烤烟淀粉含量的措施进行了分析,对组合相关技术构建降低淀粉含量的体系进行了探讨,对分子育种培育低淀粉含量烤烟品种以及烤烟淀粉生理方向的研究进行了展望。...

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Published in广东农业科学 Vol. 42; no. 8; pp. 11 - 16
Main Author 董维杰 张忠锋 窦玉青 赵维 段苏珍 毛新新 刘亚军 初晓鹏
Format Journal Article
LanguageChinese
Published 中国农业科学院研究生院,北京100081%中国农业科学院烟草研究所,山东青岛,266101%青岛农业大学农学与植物保护学院,山东青岛,266101 2015
中国农业科学院烟草研究所,山东青岛266101
Subjects
影响因素
淀粉含量
烟叶质量
烤烟
淀粉含量
烤烟
烟叶质量
影响因素
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ISSN1004-874X

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Summary:淀粉作为影响烤烟品质的重要因素,一直是烟草科研工作者研究的热点。针对当前国内外烤烟淀粉研究的现状以及国内烤烟存在的淀粉含量偏高问题,从生态环境、农艺措施等方面概括了烤烟烟叶淀粉含量的影响因素,综述了烤烟淀粉含量与烟叶外观质量、物理特性、化学成分以及感官质量评价之间的相关性,对当前降低烤烟淀粉含量的措施进行了分析,对组合相关技术构建降低淀粉含量的体系进行了探讨,对分子育种培育低淀粉含量烤烟品种以及烤烟淀粉生理方向的研究进行了展望。
Bibliography:44-1267/S
Starch, as an important influence factor of tobacco quality, has been a hot research topic of tobacco. Aiming at the present research on flue-cured tobacco starch at home and abroad and the domestic issue of higher starch content, the paper summarized the influence factors of starch content in flue-cured tobacco leaves from the aspects of environmental factors and agronomic measures, and illuminated the correlation between starch content of flue-cured tobacco and appearance quality, physical properties, chemical composition and sensory quality evaluatio, also analyzed the present measures to reduce flue-cured tobacco starch content, and discussed the starch content reducing system formed by combining relative techniques. Finally, the paper previewed the research on molecular breeding of flue-cured tobacco with low starch content and starch physiology.
DONG Wei-jie, ZHANG Zhong-feng, DOU Yu-qing, ZHAO Wei, DUAN Su-zhen, MAO Xin-xin, LIU Ya-jun, CHU Xiao-peng （1. Tobacco Research Institute, Chinese Acad
ISSN:1004-874X