彭振兴 郭东锋 姚忠达 张福建 邹鹏

摘要 为了考察不同烤烟种植区域间的氨基酸含量差异，以烤烟区划4个区域的烤烟标准等级进行了氨基酸检测，运用多因素方差分析对区域、品种、部位3个因素进行了分析，结果表明，烤烟氨基酸含量的差异主要表现为区域之间的差异，品种和部位对于氨基酸的影响统计不显著，且3个因素之间的交互作用统计仍不显著，表明氨基酸的主要影响因素应为区域;氨基酸在多因素间的变异均超过了10%，部分氨基酸含量变异超过了60%，区域间统计差异显著的氨基酸有脯氨酸、天冬氨酸、苏氨酸、谷氨酸、组氨酸和色氨酸;从区域来看，东南烟区氨基酸含量显著低于其他烟区，而西南烟区的苏氨酸含量显著低于其他区域。

关键词 烤烟;氨基酸;含量差异;区域;品种;部位

中图分类号 TS41+1 文献标识码 A 文章编号 0517-6611（2021）01-0176-05

doi：10.3969/j.issn.0517-6611.2021.01.048

Abstract In order to investigate the differences in amino acid content between different flue-cured tobacco planting regions， the standard grades of flue-cured tobacco in 4 areas of flue-cured tobacco were tested for amino acids， and the three factors of region， variety and part were analyzed using multi-factor analysis of variance.The results showed that the difference of free amino acid contents and composition were caused mostly by the region， meanwhile the influence of variety and part on amino acid was not statistically significant， and the interaction between the three factors was still not significant， indicating that the main influencing factor of amino acid should be region.The variation of amino acids among multiple factors exceeded 10%， and the variation of some amino acids content exceeded 60%. The amino acids with significant statistical differences between regions were proline， aspartic acid， threonine， glutamic acid， histidine and tryptophan.From a regional perspective， the amino acid content in the southeast tobacco area was significantly lower than other tobacco areas， while the threonine content in the southwest tobacco area was significantly lower than other areas.

Key words Flue-cured tobacco;Amino acid;Content difference;Region;Species;Part

氨基酸是植物所必需的基本營养物质，是构成蛋白质的基本单位，对植物的生长发育起至关重要的作用[1]。氨基酸是烤烟重要的营养物质，对烤烟生长、发育、质量、香气物质的形成有重要影响[2-3]。尤其是氨基酸与糖类发生的美拉德反应，其反应产物是烟草重要的香气前体物，同时氨基酸还参与其他香味物质的形成，如吡咯、吡嗪、苯甲醇、苯乙醇等香味物质[2，4]。因此，科研工作者对氨基酸在烟叶中的差异进行了多方位的研究，董洪旭等[5]研究了不同外观质量烤烟氨基酸含量的差异，王鹏等[6-7]研究了不同复烤工艺……