摘 要：為了明確重慶煙區(qū)不同鮮煙葉處理技術對烤煙中性香氣物質(zhì)含量的影響，以云煙97為材料，研究了摘除下部煙葉（0、2、3和4片）對烤煙中性香氣物質(zhì)的影響。結(jié)果表明，摘除2片能顯著提高上部葉的類胡蘿卜素降解產(chǎn)物和新植二烯的含量，但也顯著降低了中部葉的苯丙氨酸類、類西柏烷降解產(chǎn)物和類胡蘿卜素降解產(chǎn)物含量；摘除3片能顯著提高中部葉的苯丙氨酸類、類胡蘿卜素降解產(chǎn)物和新植二烯含量，同時對上部葉的苯丙氨酸類、棕色化產(chǎn)物類和類西柏烷降解產(chǎn)物含量的提高有顯著的促進作用，但也顯著降低了中部葉棕色化產(chǎn)物含量；摘除4片顯著提高了中部葉棕色化產(chǎn)物和類西柏烷降解產(chǎn)物的含量，但顯著降低了上部葉的苯丙氨酸類和類胡蘿卜素降解產(chǎn)物含量。致香物質(zhì)總量顯示，不同處理間存在極顯著差異，其中，中部葉以摘除3片含量最高，摘除4片次之，對照最低；上部葉含量依次為摘除2片 > 摘除3片 > 對照 > 摘除4片。因此認為，在該生態(tài)條件下摘除下部鮮煙葉時以3片為宜。
　　關鍵詞：烤煙；不適用煙葉；香氣物質(zhì)；重慶
　　中圖分類號：S572.01 文章編號：1007-5119（2014）04-0016-06 DOI：10.13496/j.issn.1007-5119.2014.04.004
　　Effects of Removing Unusable Fresh Leaves in Field on Neutral Aroma Component Content in Flue-cured Tobacco
　　JIANG Houlong1， CHEN Zhongyu1， XU Anding1， CHEN Daiming2， SHEN Zheng2， YANG Chao1， Ding Wei1*
　�。�1. Chongqing Tobacco Science Research Institute， College of Plant Protection， Southwest University， Postdoctoral Research Station of Plant Protection， Chongqing 400715， China； 2. Wulong Tobacco Company of Chongqing， Chongqing 408500， China）
　　Abstract： The objectives of this study were to investigate the effects of the number of unusable fresh leaves removed on neutral aroma composition of flue-cured tobacco. A field experiment with four treatment level （0， 2， 3， and 4 leaves removed） was carried out by using Yunyan 97. The results indicated that the content of carotenoid and neophytadiene in upper leaves significantly increased when two leaves removed， but the content of phenylalanine， vembratriendiol， varotenoid in middle leaves significantly decreased. The content of phenylalanine， carotenoid， neophytadiene in middle leaves， and the content of phenylalanine， maillard reaction products， cembratriendiol in upper leaves significantly increased when 3 leaves removed， but the content of maillard reaction products in middle leaves decreased significantly. The content of maillard reaction products and cembratriendiol in middle leaves significantly increased when 4 leaves removed， but the phenylalanine and carotenoid in upper leaves decreased. The total content of neutral aroma component in flue-cured tobacco was significantly improved due to removal of the fresh leaves. The content in middle leaves from high to low was： 3 leaf removal > 3 leaf removal > 2 leaf removal > no removal. For upper leaves， the order was 2 leaf removal > 3 leaf removal > 0 removal > 4 removal. Therefore， we suggest the 3 leaf removal is the best option.
　　Keywords： flue-cured tobacco； unusable fresh leaf； neutral aroma component； Chongqing

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