CAJ | 학술논문

以烤烟K326为材料，分析了不同采收时期调制前后氨基酸含量的变化以及对感官评吸的影响。结果表明：调制前各氨基酸含量随着采收时间的推迟呈上升趋势；调制后各氨基酸含量呈先下降后上升趋势。除天冬氨酸和脯氨酸外，其余各氨基酸在调制后的含量明显小于调制前的含量。在推迟5 d采收时，评吸结果明显优于正常采收和推迟10 d采收，且对氨基酸含量影响最大。
이고연K326위재료，분석료불동채수시기조제전후안기산함량적변화이급대감관평흡적영향。결과표명：조제전각안기산함량수착채수시간적추지정상승추세；조제후각안기산함량정선하강후상승추세。제천동안산화포안산외，기여각안기산재조제후적함량명현소우조제전적함량。재추지5 d채수시，평흡결과명현우우정상채수화추지10 d채수，차대안기산함량영향최대。
This paper studied the effects of different picking dates on the amino acid content and sensory taste of upper leaves in flue-cured tobacco variety K326.The results showed that:when the picking date was delayed , the contents of various kinds of amino acids gradually increased before flue -curing, but they showed the trend of first decline and then rising after flue -curing. Except aspartic acid and proline , the contents of the rest amino acids after flue -curing were obviously lower than those before flue-curing .The 5-d-deferred picking could obtain much better result of sensory taste than normal picking and 10-d-deferred picking, and it had the greatest influence on amino acid content .