| 1、The highest content in flue-cured tobacco and oriental tobacco is Pro and Glu;while in burley tobacco, maryland tobacco and sun-cured tobacco, Asp and Glu werethe dominant amino acids; the level of variation of Pro, Asp and Met was the highestamong different types of tobacco. For burley tobacco, Asp, Met and Tyr were morelikely to be influenced by ecological conditions than others, while for sun-curedtobacco, Asp, Tyr,Arg showed greater variation among different areas.2、Flue-curing is the main cause of higher amount of Pro and Met levels influe-cured tobacco, while genetic factor contributes more to the high levels of Asp andGlu in burley tobacco.3、The content of amino acid in burley was increased and then decreased in theprocess of air-curing, the maximum in the0d~14d between the minimum in the28d~35d. The end of the air-curing of the total amino acid content decreased by38.67%,in addition to Asp, other amino acids fell33.85%to70.47%, Asp content increased by149.76%, indicating that the air-curing is the reasons for Asp to be the largestproportion in burley. The largest proportion of the amino acid is Try, Pro, Glu and Metbefore air-curing, and the largest is Asp, Glu and Try after air-curing.4、The effects of harvest time on the content of amino acid in burley as follows:along with the increased of maturity, the contents of amino acid was decreased afterair-curing; the total amino acid difference in decreasing order is5weeks>6weeks>4weeks>3weeks>2weeks compared to the contents before air-curing, can bespeculated that with the increase of leaf maturity, promoting the degradation of aminoacids and the reaction rate in the air-curing system. The changes in aroma substancesin burley tobacco was first increased and then a downward trend, with the cutreceived during the push. The highest contents was in four weaks after toping, whenthe least was in the five weeks after topping.5、The harvest of flue-cured tobacco amino acid content of the performance of anupward trend for most of the amino acid content decreased with delayed harvest time showing first, the total amino acid content in the delay of five days minimum,postpone harvest10harvest. And before baking would like aspartate and glutamatelevels in the trend to slightly increase or remain basically unchanged; prolineincreased significantly, rising ratio of121.71%~164.28%; phenylalanine andtyrosine content longer before baking decline, decline of11.14%to24.71%,38.93%to44.64%; total amino acid content to defer five days harvest decrease in delay of10days of harvest, followed by the normal harvest decreased the minimum. Modulationbefore the most abundant amino acids in flue-cured tobacco in the order of tyrosine,glutamic acid and methionine, the content of amino acids in the modulation in theorder of proline, glutamic acid and aspartic acid. The processing delay of five days ofharvest sensory smoking total score highest.6、The effects of different nitrogen levels on the content of amino acid on burleytobacco showed that, amino acid content was increased and then decreased withincreasing amount of nitrogen, the maximum of amino acid was in the N supply of270kg/hm~2, on this basis with the increasing of N fertilization the contents of tneamino acid was decreased, The nitrogen rate of between225and270kg/hm~2,smoking results of the various indicators was higher.7、The effects of different nitrogen levels on the content of amino acid onflued-tobacco showed that the cured tobacco, amino acid contents of cured tobaccowas increased and then decreased again rising,the lowest in nitrogen application of30kg/hm~2. Compared with the contents of amino acid before and after curing, N1, N2and N5processing contents increased, while the N3and N4treatment decreased. Canbe inferred that N supply of30kg/hm~2and45kg/hm~2in favor of tobacco amino acidreaction in curing and degradation. The smoking results of the indicators arehigher,while N application rate is between30~45kg/hm~2. |
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