According to the characteristics of slow mature and difficulty'of mastering the maturity of flue-cured tobacco variety Honghuadajinyuan, experiment was conducted to study the influence of four harvest maturity on chemical composition and smoking quality of cured leaves. The result showed that the chemical components changed regularly with the increase of maturity as total nitrogen, nicotine and protein content increased with the increase of maturity. However, the petroleum ether, total sugar and reducing sugar content presented a trend of first increasing and then decreasing. Tobacco smoking total scores increased first and then decreased. In conclusion, the leaves of XM2, CM3 and BM3 were with the best harvest maturity for their best chemical components and smoking quality of coordination.%针对特色烤烟品种红花大金元成熟慢、成熟度难把握的特点,通过对下部叶、中部叶、上部叶各设置4个不同成熟度处理,研究不同成熟度采收对烤后烟叶化学成分协调性和评吸质量的影响.结果表明,随采收成熟度的提高,各处理烟叶总氮、烟碱、蛋白质含量呈下降趋势；石油醚提取物、总糖、还原糖含量呈先上升下后降趋势,烤后烟叶评吸总分呈先上升后下降的趋势,与各处理化学成分的变化规律相吻合.综合表现来看,采收成熟度以下部叶XM2处理时、中部叶CM3处理时、上部叶BM3处理时进行采收,其烤后烟叶的化学成分协调性和评吸质量最佳.
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