摘要：成熟度是烟叶质量的核心要素，明确红大适宜成熟度采收对提高红大烟叶质量具有重要意义。本研究采用烤后烟叶质量评价的方法，对红大不同采收成熟度的烤后烟叶进行了分析和评价，结果表明，不同采收成熟度间外观质量差异不显著；内在化学成分上，随采收成熟度的增加，下部叶氮代谢趋于合理，碳代谢逐步加深，以6-7成黄采收碳氮代谢比较平衡，化学成分相对最协调；中部叶碳氮代谢及各品质指标主要呈抛物线变化，化学成分以8-9成黄采收最为协调；上部叶碳氮代谢加剧，主要化学成分向有利于烟叶品质的更深层次的代谢进行，化学成分以9-10成黄采收最为协调；感官评吸的结果与化学成分结果一致。

Abstract: Maturity is the central element of tobacco quality, so appropriate harvest maturity is very important to tobacco quality of Hongda. After analysis and evaluation of raw tobacco with different harvest maturity, the results showed that no significant difference was in visual quality, balanced carbon and nitrogen metabolism and harmonious chemical composition were in 6-7 tenth yellow for lower tobacco leaves, 8-9 tenth yellow for middle tobacco leaves, and 9-10 tenth yellow for upper tobacco leaves, and similar results were in smoking quality.