34 11 ( ) V o l. 34 N o. 11 2006 11 Jour. of N o rthw est Sci2T ech U niv. of A gri. and Fo r. (N aṫ Sci. Ed. ) N ov. 2006 α 1, 1, 1, 2, 2, 2, 1, 3 (1, 450002; 2, 610000; 3, 409600) [],,, 3 6 25 62 252 222, ; 22, ; 22, 62 25 222, 2, 42 62 222, []; ; ; ; ; [ ] T S 41 + 1 [ ] A [] 167129387 (2006) 1120077206, [1 ] 20 60, [229 ],, [10211 ] [12 ] [13 ] [14 ] [15 ] [16 ] [17219 ] [8 ] [20 ] [21 ],,, [22 ], [23 ],,,,, 1 1. 1 2003 2004 05 11 (), 20. 3 ggkg, 100. 76 m ggkg, 26. 41 m ggkg, 130. 47 m ggkg, ph 5. 5 120 cm, 50 cm, N 120 kgghm 2, m (N ) m (P 2O 5) m (K 2O ) = 1 1 2. 5,, 8 (X2F, C3F B 2F),, 0. 246 mm,, 10 α [] 2006204230 [] (110200201005) [](1957- ),,,, [](1964- ),,,,
78 ( ) 34 ; 1. 2 1. 2. 1 500 ml 10. 000 0 g 1. 000 0 g 0. 5 ml 350 ml ; 60 ml (SD E) 2. 5 h, 250 ml, 5 g N a2so 4,,, 100 ml, 60 1 ml, 1. 2. 2 (SD E) - (GC2M S) : GCgM S2Q P25000 SH IM AD 2U ( PE ) GCgM S : H P25 (60 m 0. 25 mm 0. 25 Λm ) ; H e; 0. 8 ml gm in; 250, 280, 177 ; 50 (2 m in) 2 gm in 120 (5 m in ) 2 gm in 240 (30 m in) ; 1 15; 2 ΛL ; 70 ev ; : 35 500 am u () ; M S, N IST 02 1. 2. 325 (X 1)(X 2) (X 3)(X 4)(X 5)(X 6) 22 (X 7) 52(X 8) 22 (X 9) (X 10) Β2(X 11) (X 12) (X 13)(X 14) 21 (X 15) 22 (X 16) 23 (X 17) 62 25 222 (X 18) 2, 42(X 19) 2, 42 () (X 20) 62 222 (X 21) (X 22)(X 23) 32(X 24) (X 25) ; (Y 1)(Y 2) (Y 3), (X 1 X 4), (X 5 X 9), (X 10), (X 11 X 21), (X 22) (X 23 X 25) 6 1. 3 (0. 8 mm, 70 mm, 24. 5 mm ( 1 g), (588 245) Pa),,, GB 560624-2005 1. 4, [24225 ], (X 1 X 25), (Y 1)(Y 2) (Y 3),,,, 2 2. 1,, 1,,,,, : Y 1 = 0. 411 97X 3-1. 238 56X 4-0. 051 289 X 5-0. 266 58X 8+ 0. 065 108X 9-1. 000 55X 10 + 0. 429 85X 12+ 0. 385 88X 13+ 0. 108 01X 14 + 0. 513 81X 15+ 0. 910 07X 18-0. 882 38X 19-0. 150 13X 21+ 0. 037 74X 23 + 0. 607 00X 24-1. 088 34X 25, (R = 0. 999 99 3 3 ) Y 2 = 0. 073 26X 4 + 0. 539 58X 5 + 0. 735 22X 6 + 1. 143 69X 7-0. 918 93X 8-0. 083 83X 9-0. 893 61X 10+ 0. 792 98X 12+ 0. 926 29X 13+ 0. 007 66X 14-0. 042 48X 18-0. 403 09X 19-0. 179 46X 21-1. 241 01X 22-0. 137 44X 24-1. 131 47X 25, (R = 0. 999 99 3 3 ) Y 3 = 0. 430 33X 3 + 0. 163 04X 4 + 0. 909 29X 6 + 1. 165 05X 7-0. 442 57X 9-0. 152 94X 11 + 0. 863 88X 13+ 0. 144 72X 14-1. 118 77X 18-0. 243 11X 19-0. 018 93X 20-0. 258 12X 21-0. 792 24X 22-0. 370 99X 23-0. 534 53X 24-1. 075 25X 25, (R = 0. 999 99 3 3 ), Y 1 Y 3,, 2. 2,, 1
11, : 1 79 T able 3 Partial co rrelation and direct path coefficient betw een neutral arom a constituents and smok ing results N eutral arom a constituents Concentration Partial co rrelation coefficient Q uality Smoking to tal sco res Concentration D irect path coefficient Q uality X 1 - - - - - - X 2 - - - - - - Smoking to tal sco res X 3 0. 999 80 3 3-0. 999 99 3 3 0. 411 97-0. 430 33 X 4-0. 999 96 3 3 0. 999 68 3 3 0. 999 98 3 3-1. 238 56 0. 073 26 0. 163 04 X 5-0. 989 59 3 0. 999 99 3 3 - - 0. 051 29 0. 539 58 - X 6-0. 999 99 3 3 0. 999 99 3 3-0. 735 22 0. 909 29 X 7-0. 999 99 3 3 0. 999 99 3 3-1. 1436 90 1. 165 05 X 8-0. 998 15 3 3-0. 999 99 3 3 - - 0. 266 58-0. 918 93 - X 9 0. 999 34 3 3-0. 999 93 3 3-0. 999 99 3 3 0. 065 11-0. 083 83-0. 442 57 X 10-0. 999 98 3 3-0. 999 99 3 3 - - 1. 000 55-0. 893 61 - X 11 - - - 0. 999 99 3 3 - - - 0. 152 94 X 12 0. 999 76 3 3 0. 999 99 3 3-0. 429 85 0. 792 98 - X 13 0. 999 96 3 3 0. 999 99 3 3 0. 999 99 3 3 0. 385 88 0. 926 29 0. 863 88 X 14 0. 998 76 3 3 0. 994 29 3 0. 999 98 3 3 0. 108 01 0. 007 66 0. 144 72 X 15 0. 999 90 3 3 - - 0. 513 81 - - X 16 - - - - - - X 17 - - - - - - X 18 0. 999 99 3 3-0. 999 47 3 3-0. 999 99 3 3 0. 910 07-0. 042 48-1. 118 77 X 19-0. 999 99 3 3-0. 999 99 3 3-0. 999 99 3 3-0. 882 38-0. 403 09-0. 243 11 X 20 - - - 0. 997 75 3 3 - - - 0. 018 93 X 21-0. 999 58 3 3-0. 999 95 3 3-0. 999 97 3 3-0. 150 13-0. 179 46-0. 258 12 X 22 - - 0. 999 99 3 3-0. 999 99 3 3 - - 1. 241 01-0. 792 24 X 23 0. 997 02 3 3 - - 0. 999 99 3 3 0. 037 74 - - 0. 370 99 X 24 0. 999 91 3 3-0. 999 96 3 3-0. 999 99 3 3 0. 607 00-0. 137 44-0. 534 53 X 25-0. 999 99 3 3-0. 999 99 3 3-0. 999 99 3 3 - - - : 3, 3 3 5% 1% N o te: 3, 3 3 m ean significant difference level at 5% and 1%, respectively. 2. 2. 1 1, 25, 16,, 22 21 62 25 222 32 ; 52 2, 42 62 222 ; 22 Β2 22 23 2, 42 () 2. 2. 2 1, 25, 16,, 22 ; 52 22 62 25 222 2, 42 62 222 32 ; Β2 21 22 23 2, 42 () 2. 2. 3 1, 25, 16,, 22 ; 22 Β2 62 25 222 2, 42 2, 42() 62 222 32 ; 52 21 22 23 2. 3
80 ( ) 34,, 1 2. 3. 11, 62 25 222 32 21 22; 2, 42 52 62 2 22, 2. 3. 21, 22 ; 52 2, 42 62 222 32 22 62 25 222, 2. 3. 3 1, 22 ; 62 25 222 32 22 62 222 2, 42 Β2 2, 42(), 3 1),,, 2), 62 252 222 21, 32, 22, 62 252 222 ;,, 2, 42 62 222, 52, 3), 22,, 22 ;, 32, 52 22, 2, 42 62 222 62 25 222, 4), 22,, 22 ; 62 25 222 62 222 2, 42 Β2 2, 42 (), 32,, 22, 62 25 222, 6 25 62 252 222, ; 22, ; 22, 62 25 222, 2, 42 62 222,,,, [] [ 1 ]. [M ].,. :, 1993: 3862396. [ 2 ] Schultz T H, F lath R A, Eggling S B, et a1. Iso lation of vo latile components from a model system [J ]. A gric Food Chem, 1977, 25: 4462
11 449., : 81 [ 3 ] W eek s W W. Chem istry of tobacco constituents influencing flavo r and arom a[j ]. Recent A dvance of Tobacco Science, 1985, 11: 1752200. [ 4 ],,,. [J ]., 2000, 6 (2) : 125. [ 5 ],,,. [J ]., 2000, 6 (1) : 126. [ 6 ],,. [J ]., 1992, 7 (2) : 92297. [ 7 ],,. ph [J ]., 1994, 15 (1) : 1272132. [ 8 ],,,. [J ]., 2005, 38 (9) : 188221889. [ 9 ],,. [J ]., 2006, 25 (1) : 17220. [ 10 ],,,. [J ]., 2005, 21 (5) : 1172120. [ 11 ],,. [J ]., 2005, 11 (4) : 11213. [ 12 ],,,. [J ]. :, 2005, 31 (2) : 1282132. [ 13 ],,,. [J ]., 1993 (3) : 123. [ 14 ],,,. [J ]., 2004, 10 (1) : 9216. [ 15 ],,,. [J ]. :, 2004, 30 (1) : 20223. [ 16 ],,,. [J ]., 2005, 10 (3) : 10214. [ 17 ],,,. [J ]., 1995 (5) : 31233. [ 18 ],,,. [J ]., 1996, 11 (3) : 1062111. [ 19 ]. [J ]., 1997 (3) : 39241. [ 20 ],,,. [J ]. :, 2005, 31 (1) : 11214. [ 21 ],,,. [J ]., 2006, 22 (1) : 71273. [ 22 ] L ayten D D. Tobacco p roduction, chem istry and techno logy[m ].,. :, 2003: 2612271. [ 23 ],. [M ]. :, 1998: 2122218. [ 24 ],. D PS [M ]. :, 2002: 2942327. [ 25 ],,,. SPSS fo r W indow s[m ]. :, 1997: 3582443. R esearch on relation sh ip s betw een neu tral arom a con stituen ts and sm ok ing resu lts of flue2cu red tobacco in Panx i tobacco2grow ing areas Y U J ian- jun 1, PANG Tian-he 1, J iao Gui-zhen 1, X IA L in 2,W U Ren- jun 2,L I X ia 2,L IU Y u- li 1, 3 (1 N ational T obacco Cu ltivation & P hy siology & B iochem istry R esearch Center, H eπnan A g ricu ltu ral U niversity, Z heng z hou, H eπnan 450002, Ch ina; 2 S ichuan P rov ince T obacco Comp any, Cheng d u, S ichuan 610000, Ch ina; 3 P engshui J iny i T obacco,l td., P engshui, Chongqing 409600, China) Abstract: To research on quan titative relation s betw een neu tral arom a con stituen ts and smok ing resu lts of flue2cu red tobacco in Panx i tobacco2grow ing areas, the au tho rs carried ou t partial co rrelation ana lysis, p a th ana lysis and stepw ise reg ression ana lysis. T he resu lt s show ed tha t reg ression m odel of quality, concen tration and smok ing to tal sco res w ere estab lished, and all of their co rrelation w ere sign ifican t at 1% level. 25 k inds of rep resen tative neu tral arom a con stituen ts in flue2cu red tobacco had differen t direct influence on quality, concen tration and smok ing to tal sco reṡ 62m e252hep tene222dione from the degrading p roducts of caro tene had greatest direct po sitive influence on concen t ra t ion of a rom a. B enzvl a lcoho l from the deg rad ing p roduct s of hypog lycem ia com pound s had greatest direct negative influence on concen tration. 22acetyl fu ran from b row n ing reaction had greatest direct po sitive influence on quality. N eophytadiene had greatest direct negative influence on qua lity of a rom a. 22acetyl fu ran from b row n ing react ion had g rea test d irect po sit ive influence on smok ing to tal sco reṡ 62m e252hep tene222dione from the degrading p roducts of caro tene had greatest direct nega t ive influence on sm ok ing to ta l sco reṡ Bo th neryl acetone and benzofu ranone from the deg rad ing
82 ( ) 34 p roducts of caro tene had direct po sitive influence on quality, concen tration and smok ing to tal sco res. 2, 42hendiene2al and 62m e222dione from the degrading p roducts of caro tene had direct negative influence on quality, concen tration and smok ing to tal sco res. It p roves that arom a componen ts that are good fo r smok ing cou ld be imp roved by regu lating the modu lation condition s. T he arom a componen ts that are bad fo r smok ing shou ld be reduced po ssib ly. Key words: flue2cu red tobacco; neu tral arom a con stituen t; smok ing resu lt; step2w ise linear regression; partial co rrelation analysis; path analysis (76 ) Abstract ID: 1671-9387 (2006) 11-0073-CA D evelopm en t of new w heat varieties and new germ p lasm w ith disease resistance by tran sferring alien genes in to comm on w heat REN Zh i- long,w ANG Chang-you, ZHANG Hong, CA ID ong-m ing, W ANG Ya- juan,w ANG Qiu-y ing, XUE X iu-zhuang, J IW an-quan (Colleg e of A g ronomy,n orthw est A & F U niversity, Y ang ling, S haanx i 712100, Ch ina) Abstract: N ew germ p la sm (N 9207, N 9209, N 9134, N 9628 and N 9659) resistan t to st rip e ru st o r pow dery m ildew and new w heat cu ltivars (Shaanm ai 8003, Shaanm ai 8007, Shaanm ai 150, and Yuanfeng 175) resistan t to st rip e ru st w ere b red by t ran sferring a lien resistance gene ( s ) from T h inopy ron in term ed ium, S eca le cerea l, T rticum d icoccoid es, H ay na ld ia v illosa and A eg ilop s um bellu la ta in to common w heaṫ By cro ssing comm ercial w heat varieties w ith developed germp lsam resistan t to disease. Shaanm ai 139, a noodle w heat strain w ith disease resistance, h igh yield, good quality, and adap tab ility, w as b red by pyram iding desirab le genes. Key words: common w heat; alien gene (s) ; germp lasm w ith disease resistance