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白肋烟品种间游离氨基酸含量差异较明显,且呈现一定规律。以组氨酸、脯氨酸、精氨酸、赖氨酸、异亮氨酸、亮氨酸品种间差异较大,酪氨酸、苏氨酸、NH3及总游离氨基酸差异较小,蛋氨酸、丙氨酸、甘氨酸、缬氨酸、苯丙氨酸、天冬氨酸居中;含量最多的是天冬氨酸、谷氨酸、脯氨酸占总量的44.38%～67.48%,丙氨酸、苏氨酸、酪氨酸占12.99%～22.91%,苯丙氨酸、缬氨酸、丝氨酸占7.61%～10.21%,甘氨酸、赖氨酸、组氨酸占2.73%～5.18%,亮氨酸、异亮氨酸、精氨酸占2.73%～5.18%,蛋氨酸占2.39%～3.28%;它们中大多数均随叶位升高而增加,综合各相关游离氨基酸的正负效应,品种间的香吃味品质可能是TN90,TN86,KY908比KY907,KY8959要好。游离氨基酸含量是否也在一定程度上受遗传基因调控值得进一步研究。
The content of free amino acids in burley tobacco was significantly different, and showed certain rules. Histidine, proline, arginine, lysine, isoleucine and leucine differed greatly among the cultivars. Tyrosine, threonine, NH3 and total free amino acids showed little difference. Methionine, Alanine, glycine, valine, phenylalanine and aspartic acid were the most abundant; aspartic acid, glutamic acid and proline accounted for 44.38% -67.48% of the total, and alanine , Threonine, tyrosine accounted for 12.99% ~ 22.91%, phenylalanine, valine, serine accounted for 7.61% ~ 10.21%, glycine, lysine, histidine accounted for 2.73% ~ 5.18%, bright ammonia Arginine accounted for 2.73% ~ 5.18%, methionine accounted for 2.39% ~ 3.28%; most of them increased with the increase of leaf position. Based on the positive and negative effects of the related free amino acids, Aroma taste quality may be TN90, TN86, KY908 better than KY907, KY8959. Whether the free amino acid content is also regulated to a certain degree by the gene is worth further study.