CAJ | 학술논문

以浓香型8个产区、中间香型1个产区、清香型2个产区调制后烟叶为材料，对不同香型烤烟游离氨基酸的组成和含量差异进行了比较分析。结果表明：烤烟中含量最高的2种氨基酸为脯氨酸和谷氨酸，两者之和占到总量的29．85％～32．07％；不同生态条件对不同香型氨基酸影响较大的分别是半胱氨酸、甲硫氨酸、赖氨酸。
이농향형8개산구、중간향형1개산구、청향형2개산구조제후연협위재료，대불동향형고연유리안기산적조성화함량차이진행료비교분석。결과표명：고연중함량최고적2충안기산위포안산화곡안산，량자지화점도총량적29．85％～32．07％；불동생태조건대불동향형안기산영향교대적분별시반광안산、갑류안산、뢰안산。
This study compared and analyzed the difference in free amino acid composition and content of flue -cured tobacco leaf samples from 8 strong-flavor-type producing areas , 1 middle-flavor-type producing area , and 2 fen-flavor-type produ-cing areas.The results indicated that the amino acids whose contents in flue -cured tobacco were the highest were proline and glu-tamic acid, and their total contents accounted for 29.85%~32.07%of all amino acids content .The influences of different ecologi-cal conditions on flavor -type amino acids cysteine , methionine and lysine were greater .