Introduction: Flue-cured tobacco is an important economic crop that is not tolerant of continuous cropping and can be influenced by planting soil conditions including rhizosphere microbial communities and soil physicochemical properties. The relationship between rhizosphere microbial communities and soil physicochemical properties under continuous cropping conditions is unclear.Methods: This study investigated the succession of rhizosphere microbial community in continuous tobacco cropping soil for 1, 3, 5, 8, 10, 15, and 30 years. The physicochemical properties of the soil were measured, high-throughput sequencing was performed on the rhizosphere microbial community, and correlation analysis was conducted.Results: The results suggested that continuous cropping could significantly enrich soil available nitrogen, available phosphorus, available potassium, and organic matter. Meanwhile, the alpha diversity of the bacterial community was significantly reduced with continuous cropping, indicating significant changes in the structure of bacterial and fungal communities. Based on linear discriminant analysis effect size (LEfSe), 173 bacterial and 75 fungal genera were identified with significant differences. The bacterial genera, Sphingomonas, Streptomyces, and Microvirga, were significantly positively correlated with continuous cropping years. The fungal genera, Tausonia, Solicocozyma, Pseudomycohila, and Fusarium, also showed significant positive correlation with continuous cropping years. Meanwhile, the fungal genera, Olpidium, Cephaliophora, and Cercophora, presented an opposite correlation. However, there are differences in the correlation between these bacterial and fungal genera related to continuous cropping years and other different soil physicochemical properties.Discussion: In summary, this work could provide a reference for soil management and scientific fertilization of tobacco under continuous cropping conditions.

To explore the differences in sensory quality of heated cigarettes made from different positions of flue-cured tobacco and the sources for the differences, the pyrolytic products and chemical components were determined and their relationships with sensory quality were analyzed with the imitation samples of national standards of flue-cured tobacco from different positions in Chenzhou,Hunan Province. The results showed that the heated cigarettes made from the middle leaves had the best sensory quality, but there was no significant difference from that from the lower leaves. The content of alkaloids in pyrolytic aerosols of flue-cured tobacco raw materials from the upper leaves was the highest; The total aroma components of furans, aldehydes and ketones and organic acids were the highest in the middle tobacco leaves; The total content of the phenolic aroma components in the pyrolytic aerosol of the powder of the lower leaves was the highest, but there was no significant difference with the middle leaves. The content of total alkaloids and total nitrogen in leaves were significantly correlated with strength and the correlation coefficients reached 0.892 and 0.837 respectively; Except for strength, all sensory indexes increased with the increase of total sugar, reducing sugar and potassium content. The pyrolytic products of flue-cured tobacco leaves had the most significant correlation with the irritation of heated cigarettes, and the correlation with aroma, quality grade and total score were relatively weak. The pyrolytic products except esters,alkaloids, stearic acid and 2,3’-bipyridine had basically the same contribution to the sensory quality, and all had a positive correlation with the sensory indicators except strength.

本研究以燃煤烤房为对照,采用固相微萃取-气相色谱/质谱(SPME-GC/MS)联用检测手段及PLS-DA等分析方法研究碳晶烤房对烤房内气体和烤后烟叶中挥发性成分的影响.结果表明:与燃煤烤房相比,碳晶烤房气体中新植二烯、苯甲醛、正十一烷、正十二烷、正二十烷含量极显著降低(P<0.01),占比分别降低2.869、0.089、0.186、0.266 个和 0.309 个百分点;碳晶烤房烤后烟叶中烟碱含量降低 4.377 个百分点,新植二烯、西柏三烯一醇、苯乙醛含量极显著增加(P<0.01),分别增加 3.152、0.017、0.057 个百分点.碳晶烤房烤后烟感官评吸质量总分为 72.8 分,比燃煤烤房提高 2.8 分,主要在香气质、香气量、余味方面有所提升.综上,碳晶烤房内气体与烤后烟叶中挥发性成分与燃煤烤房存在差异,且烤后烟叶感官评吸质量明显提升,碳晶烤房能够通过减少烘烤过程中烟叶挥发性成分的挥发损耗进而提升烟叶品质.

Protein-protein interactions are fundamental components in the life activities of each cell. They play a pivotal role in various biological processes, including replication, transcription, translation, cell cycle regulation, and signal transduction. Distinct interaction networks are present in every species, individual, and cell. Various technical methods have been confirmed to map these interactions and to identify proteins that interact directly or indirectly. Yeast two-hybrid (Y2H) is an extensively employed system for determining the interaction sites or domains between two known proteins with physiological effects. However, the yeast dual hybrid method has certain limitations, as the autoactivation of bait proteins often lead to false positive outcomes. In this study, we optimized the assembly of bait proteins by introducing a transcriptional silencing motif (EAR inhibitory motif of SUPERMAN gene SRDX) to suppress the autoactivation. We selected five bait proteins with autoactivation activity, including ApGNAT12, ApCPP5, ApVOZ1, ApMYB2, and ApWRKY41. Notably, by introducing SDRX inhibitory motifs at the C-terminus of these proteins, the autoactivation activity of these proteins was effectively suppressed. In addition, we conducted a yeast two-hybrid library screening experiment coupled with high-throughput sequencing, using ApMYB2 as an example, and the outcomes revealed the reliability of this method. Together, our findings indicate that the inhibitory motif can effectively inhibit autoactivation in yeast two-hybrid systems, suggesting broad applications in the protein-protein interaction research.

为阐明密集烘烤冷凝除湿技术对烟叶中性致香成分和感官质量的影响,利用全闭式循环热泵烤房(冷凝除湿)、半闭式循环热泵烤房(冷凝除湿+外排湿)和开式循环热泵烤房(外排湿)研究了不同排湿方式的最大水分排出速率及对烤后烟叶中性致香成分和感官质量的影响.结果表明,外排湿烤房自40℃开始最大水分排出速率显著高于其他2种烤房.冷凝除湿烤房烤后烟叶芳香族氨基酸降解产物类、美拉德反应产物类和类胡萝卜素降解产物类致香成分总量显著高于外排湿烤房,主要表现为烤后烟叶中苯甲醇、苯乙醇、苯甲醛、糠醛、糠醇、2-乙酰基呋喃、5-甲基糠醛、2-乙酰基吡咯、β-二氢大马酮、二氢猕猴桃内酯、巨豆三烯酮1、巨豆三烯酮2、巨豆三烯酮3和巨豆三烯酮4等致香物质含量的显著提升.在感官质量方面,冷凝除湿烤房烤后烟叶的香气特征指标香气质、香气量和透发性,烟气特性指标细腻柔和程度和圆润感,口感特性指标干燥感和余味均有不同程度改善,但杂气中的青杂气和生青气有所加重.冷凝除湿烘烤可以提高烤后烟叶中性致香成分含量,改善烤后烟叶感官质量.

为明确烘烤工艺对加热卷烟烤烟原料香气成分和感官质量的影响,对不同烘烤工艺调制的初烤中部烟叶按照加热卷烟感官评价方法进行感官质量评价,检测热裂解烟气中的香气物质含量,并对烟气中香气物质含量与感官质量的关系进行了分析.结果表明,不同烘烤工艺处理样品热裂解烟气中的香气成分含量有一定差异.与H1处理相比,H2处理呋喃类、有机酸类、烯类、酯类等物质含量分别降低了3.63、0.43、0.30和0.87百分点;而生物碱类、醛酮类、酚类、醇类等物质含量分别提高了3.40、1.45、0.16和0.23百分点.H3处理呋喃类、生物碱类、酚类、烯类、酯类等物质含量分别降低了4.91、1.22、1.17、0.50和1.04百分点;醛酮类、有机酸类、醇类等物质含量分别提高了5.63、2.05和1.15百分点.在感官质量方面,H1、H2和H3处理烤后烟叶加热卷烟感官质量得分分别为76.9、79.6和89.2,H3处理显著高于其余两个处理.冗余分析和相关分析表明,H2处理有利于烟碱的积累,影响加热卷烟的劲头.H3处理巨豆三烯酮3、DDMP、棕榈酸含量显著提高,且巨豆三烯酮3是H3处理热裂解释放成分中的典型香气成分,与口感、丰满度和香气的分布方向一致.在8点式精准烘烤工艺基础上适当提高变黄温度,降低干筋期温度,有利于加热卷烟烤烟原料感官品质的提升.

[目的]研究叶面和根部施用沼液对陕西延安烟叶产量与质量的影响,明确沼液在延安烟叶生产上的应用效果、施用水平及施用方法,为充分利用沼液资源、提高植烟效益提供依据.[方法]以延安烟区主栽烤烟品种延安1号为材料,研究沼液不同施用水平(原液稀释至30％,25％,20％,15％)和施用方式(叶面喷施、根部穴施)对烟叶经济性状、病害发生、外观质量、化学成分和感官质量的影响.[结果]施用沼液能够提高烟叶产量和产值,抑制病毒病和气候斑点病的发生,但叶面喷施方式会导致上等烟比例下降,且提高了赤星病和角斑病的发病率.随着沼液施用水平的提高,烟叶外观质量和感官质量均呈下降趋势,施用15％～20％水平沼液对外观质量和感官质量均无明显影响.施用沼液对烤后烟叶总糖、还原糖、总氮和蛋白质含量无明显影响,但可在一定程度上提高总植物碱和钾含量.[结论]在延安烟区,在常规施肥基础上,烟叶移栽时宜进行根部穴施20％水平(15000 kg/hm2)沼液,既不影响烤后烟叶外观质量和感官质量,还能提高烟叶产量和产值,降低病毒病的发病率.

[目的]明确覆盖反光膜对烟叶光合特性及产质量的影响,为其在烟叶产上的应用提供科学依据.[方法]以云烟87为材料,以常规栽培为CK,研究覆盖反光膜对烟叶光合特性、烟叶经济性状、化学成分和感官质量的影响.[结果]覆盖反光膜烟叶净光合速率、蒸腾速率和气孔导度分别为5.50 μmol/(m2·s)、3.51 mmol/(m2·s)和 0.16 mmol/(m2·s),分别较 CK 显著提高 90.97％、74.32％和 169.05％;胞间 CO2浓度为0.16μmol/mo1,较CK下降43.90％;上述4个指标处理与CK均存在显著差异.覆盖反光膜对烟叶产量影响不明显;产值为55 208.17元/hm2,较CK提高2 684.5元/hm2;上等烟比例为48.32％,较CK提高8.16百分点;显著提高烤后烟叶还原糖和总糖含量,中部烟叶还原糖和总糖含量分别为26.3％和29.7％,较CK分别提高8.1百分点和9.2百分点,上部烟叶总糖和还原糖含量分别为21.4％和24.6％,均提高5.0百分点.覆盖反光膜明显降低烤后烟叶的总植物碱含量,中部和上部烟叶分别为2.25％和2.51％,较CK分别下降0.62百分点和0.54百分点.中部和上部烟叶感官质量得分分别为75.0分和71.6分,较CK分别提高1.2分和0.8分.[结论]覆盖反光膜可有效提高烟叶光合能力,并改善烟叶化学成分协调性和感官质量.

[目的]探明不同覆膜方式对露天储存初烤烟叶水分和质量的影响,为气候相似烟区露天烟垛储存降低损失提供参考.[方法]设置不覆膜(T1),直接覆膜(T2)和支撑覆膜(T3)3个处理,研究不同覆膜方式露天储存初烤烟叶水分和质量的变化.[结果]与不覆膜相比,直接覆膜的烟叶含水率较高,维持在10％以上,但外界气温低于-5℃时,薄膜内侧易出现结露现象;支撑覆膜的烟叶含水率提高3％～4％,温度提高1～2℃,且薄膜内侧无结露现象发生,有效促进烟叶淀粉和总植物碱降解,提高还原糖含量,储存80 d后的香气量(16.0分)、香气质(11.5分)得分均较高.[结论]支撑覆膜能有效保持露天储存烟垛烟叶的水分,降低损失,并改善烟叶的化学成分和感官质量.

Purple corn is a rich source of anthocyanins. In the experiment, two anthocyanins-enriched purple corn lines Ha0414 and Ha6130 were identified. The anthocyanins were respectively accumulated in the pericarp of Ha0414 and the aleurone layer of Ha6130 with different composition and content. Transcriptome analysis of the two tissues in both lines identified 16 and 14 differentially expressed genes belonging to anthocyanin metabolism pathway in pericarp and the aleurone layer, individually. Of these genes, two genes encoding 2-oxoglutarate (2OG) and Fe (II)-dependent oxygenase superfamily proteins, and one gene annotated as UDP-glycosyltransferase superfamily protein exhibited increased transcript abundance in both the colored pericarp and aleurone layer. Otherwise, one gene annotated as flavonoid 3′, 5′-hydroxylase, and another gene encoding flavonoid 3′-monooxygenase displayed increased transcript abundance in the aleurone layer of Ha6130. Moreover, 36 transcription factors were identified with increased transcript abundance in the pericarp of Ha0414, such as bHLH transcription factors, WRKY transcription factors, and HB transcription factors. And 79 transcription factors were isolated with an increased expression level in the aleurone layer of Ha6130, including MYB transcription factors, MYB-related transcription factors, and bHLH transcription factors. These genes expression may result in the tissue-specific accumulation of anthocyanins in pericarp and aleurone layer.

为实现闭式循环烘烤过程中冷凝水的开发利用,研究了冷凝水流出速率及其主要化学成分和致香物质含量.结果表明,闭式循环烘烤过程中,冷凝水流出速率呈先升高后下降的趋势,变黄末期流出速率最大,干筋期流出速率最低.冷凝水中总植物碱含量随烘烤进行逐渐升高,未检测到总糖、还原糖和蛋白质.冷凝水中最多检测到了24种致香物质,其中苯甲醇、苯乙醇、2,3-二联吡啶、3-羟基-2-丁酮等致香物质的含量与其在烟叶中的含量属于相同数量级.

烟叶香气不足一直制约着烟叶品质及其工业可用性.为开发新的烟草香料,本研究从湖北省利川市烟草种植区的烟叶中筛选到产果香型菌株R59,经鉴定为产黑色素短梗霉Aureobasidium melanogenum.发酵后,该菌株能够产生11种香气化学物质,其中果香型的苯乙醇、苯乙醛和醋酸异戊酯的浓度均超过100μg/mL.对发酵培养基进行优化,发现以30 g/L的葡萄糖作为碳源,15 g/L玉米浆作为氮源,培养基pH为5.0条件下培养R59菌株,可有效提高菌株中苯乙醛和醋酸异戊酯的产量.喷洒10μL/g R59菌株发酵液可有效改善烟丝的协调性、香气和余味.R59菌株产香发酵成本低,添加工艺简单,可以作为一种提高烟草品质的香料来源.

为验证密集烤房包式固定堆积装烟烘烤效果,以云烟97中、上部叶为材料,对烟夹装烟和包式固定堆积两种装烟方式装烟量、用工、烘烤耗能成本及烤后烟叶物理性状、化学成分、外观质量、经济性状、感官质量进行比较分析.结果表明,包式固定堆积装烟量及密度比烟夹装烟提高45.70％～49.50％,编装烟和卸解烟用时缩短,每千克干烟烘烤用工及耗能综合成本下降0.46～0.50元.烤后烟叶平衡含水率提高0.15～0.30百分点(p<0.05),总糖含量提高1.40～2.13百分点(p<0.05),油分、色度均得到显著改善.包式固定堆积装烟量大、减工效果明显、烤后烟质量较好,是一种值得示范推广的烟叶烘烤装烟方式.

[目的]本研究仿真烤烟成熟过程中鲜烟叶色的动态变化,为实现烤烟成熟期的可视化表达奠定基础.[方法]通过原位测量成熟期烤烟鲜烟叶的颜色参数和SPAD值,分析SPAD值和颜色参数随成熟度提高的变化规律及两者之间的相关关系,进而构建基于SPAD值的鲜烟颜色参数的预测模型.[结果]随着成熟期的不断推进,SPAD值呈不断减小的趋势,并与颜色参数(L、b、C、H°)呈显著或极显著相关.基于SPAD值构建的颜色参数预测模型的判定系数分别为0.70(L)、0.26(a)、0.66(b)、0.71(C)、0.59(H°);颜色参数的实测值与预测值的相关系数r和RMSE分别为0.67**和3.09(L)、0.24和0.68(a)、0.54**和3.93(b)、0.52**和3.67(C)、0.53**和3.57(H°).基于SPAD值进行鲜烟叶颜色仿真的效果为:随着SPAD值的减小,颜色变化趋势是从绿到黄,与大田实际情况基本一致.[结论]初步表明基于SPAD值进行烤烟鲜烟叶叶色仿真是可行的.

为安康烟区烟叶的适熟采收及提高其烘烤质量提供科学依据,采用密集烤房“8点式”烘烤工艺方法,研究3次采收(5-5-8)、4次采收(4-4-4-6)和常规5次采收(3-3-3-3-6)对云烟97和云烟87烤后烟叶产质量的影响.结果 表明:产量,云烟97和云烟87均5次采收模式最高,分别为2 798.4 kg/hm2和2 265.8 kg/hm2,4次采收模式与5次采收模式间差异不显著;外观质量,云烟97以4次采收模式最优,云烟87以5次采收模式和4次采收模式最优;感官质量,云烟97上部叶4次采收模式和中部叶5次采收模式的综合得分最高,分别为71.4分和71.7分,其质量档次均中等;云烟87上部叶和中部叶均以5次采收模式综合得分最高,分别为74.3分和75.5分;4次采收模式和5次采收模式上部叶的质量档次均为中等+,中部叶均为较好 .安康烟区烟叶云烟97和云烟87均以4次采收模式和5次采收模式为宜.

To reduce the coal consumption and environmental pollution of tobacco flue-curing equipment and improve the softness of cured leaves, a closed-loop heat pump curing barn with variable airflow direction was designed. The test results showed that the temperature in the designed barn was controlled accurately and stably, and met the temperature and humidity requirements of bulk curing of flue-cured tobacco. The flow rate of condensate water varied at different curing stages, and decreased continuously with the proceeding of curing. Compared with the tobacco cured by coal-fueled bulk curing barn, the tobacco cured by heat pump barn was softer, shrank more obviously widthwise, had more favorable levels of chemical components and more harmonious chemical compositions, and higher sensory quality scores, the cost of labor and energy reduced by 1.88 RMB yuan per kg cured leaves. This technology provides a support for promoting the curing quality of tobacco.

藜麦因其突出的营养价值和保健效果备受消费者青睐,近年来在全球范围内大力推广种植.藜麦种子富含人体所需全部营养元素和丰富的次生代谢物质,具有抗氧化、抑菌、降血糖、消炎、免疫应答等生理活性,对心血管疾病,减肥、糖尿病等代谢疾病有很好地预防和辅助治疗效果.本文综述了藜麦种质资源分布,营养和活性物质构成,以及生理活性和开发利用等方面,旨在为藜麦作为食品的开发利用提供参考价值.

The red leaf line ‘Yanhong’ and the yellow leaf line ‘Jinseqiutian’ are excellent horticultural varieties of red maple (Acer rubum L.). To reveal the biochemical metabolic mechanism of the leaf color transition to yellow or red for red maple, the contents of chlorophyll, anthocyanin, carotenoid, soluble sugar and pH value in the leaves at 5 development stages in autumn were surveyed. Moreover, the anthocyanin composition in colored leaves was quantified. The content of chlorophyll was declined in different lines during the leaf color formation phase. Chlorophyll content in ‘Jinseqiutian’ reduced to 0.06 mg·g in the middle of November. There was no difference in the carotenoid content between the 2 lines in the same time points. The carotenoid content was decreased slightly, when the leaf turned color. During the five stages, the content of soluble sugar increased in the early autumn and then decreased slightly in both lines, peaked at the midst of leaf coloring period. The change of pH value in leaf was not significant. The analysis of spectrophotometric showed that the anthocyanins content in ‘Yanhong’ had a rise about 3 times, while that of the yellow group increased a little. The HPLC analysis result showed that cyanidin accounted for more than 95% of anthocyanins, with a little of delphinidin being quantified in both lines. And the cyanidin was detected in ‘Yanhong’ at a concentration of 2.6 times higher than that in ‘Jinseqiutian’ in the colored leaves. These results suggested that the degradation of chlorophyll and the synthesis of cyanidin were the two major determinants for 46 卷 3 期 任 杰等: 红花槭‘艳红’与‘金色秋天’叶色相关化学成分的比较研究 421 the transition of red maple leaf color in autumn, and the formation of the red leaf was closely related to the multiplication of the cyanidin content.

[目的]明确各部位不同颜色鲜烟叶的高光谱特征及其与颜色参数的关系,为科学判定烟叶成熟度提供参考.[方法]研究了各部位烟叶颜色参数和高光谱特征的变化规律,对颜色参数和高光谱特征参数进行了相关分析和回归分析,基于高光谱特征参数建立了颜色参数回归模型,并对其进行检验.[结果]随着落黄程度的提高,颜色参数L、b、C呈不断增大的趋势,a值呈先减小后增大的趋势,H°呈不断减小的趋势;高光谱特征参数随烟叶颜色的改变呈现规律性的变化;高光谱特征参数与各颜色参数有显著或极显著相关性,基于高光谱特征参数建立的颜色参数回归模型预测效果较好.[结论]利用高光谱技术对鲜烟叶颜色参数进行分析是可行的.

为探究不同种类钾肥配施比例对烤烟产质量的影响,采用田间试验研究了硫酸钾和黄腐酸钾不同配施比例对烤烟农艺性状、经济性状、外观质量和感官质量的影响.结果表明,完全施用硫酸钾或黄腐酸钾均不利于烟株和叶片的发育,m(K2O硫):m(K2O黄)(来源于硫酸钾和黄腐酸钾的钾素比例)为3:7时烟株及叶片发育最好.m(K2O硫)∶m(K2O黄)为3∶7时,产量、产值、单叶重均达到最高,经济性状最优,但之后随来源于硫酸钾的钾素施用比例提高,烤后烟叶经济性状下降.施用黄腐酸钾有助于改善烤后烟叶外观质量,但m(K2O疏)∶m(K2O黄)≤5∶5时,改善效果不明显,以m(K2O硫)∶m(K2O黄)为3∶7时烤后烟叶外观质量最好.m(K2O硫)∶m(K2O黄)为3∶7时烤后烟叶钾含量较高.在感官质量方面,3个部位烟叶均以全部施用黄腐酸钾处理烤后烟叶感官质量评价较好.