不同成熟度烟叶在散叶烘烤过程中主要化学成分的动态变化  

Dynamic Changes of Major Chemical Components in Tobacco Leaf of Different Maturity during Loose Leaves Baking Process

作　　者：赵会纳[1] 谢已书[1] 李章海[2] 潘文杰[1] 

机构地区：[1]贵州省烟草科学研究所栽培调制研发中心,贵阳550081 [2]中国科技大学烟草与健康研究中心,合肥230022

出　　处：《湖北农业科学》2013年第4期835-839,共5页Hubei Agricultural Sciences

基　　金：贵州省科技计划研究项目(黔科合农G字[2009]4012);贵州省烟草公司技术改进项目(2010-023)

摘　　要：采收成熟度是决定烤烟烤后烟叶内在品质的关键因素之一,为了获得化学成分协调的烤后烟叶,试验比较了尚熟烟叶、成熟烟叶、完熟烟叶不同成熟度烟叶在散叶堆积烘烤过程中主要化学成分的变化。结果表明,①不同成熟度烟叶在烘烤过程中烟碱、蛋白质含量的变化趋势不同,而总氮含量的变化较平稳,在烘烤期间变化不太大;不同成熟度烟叶的烟碱含量高低排序在整个烘烤过程中大体表现为尚熟烟叶、成熟烟叶、完熟烟叶;总氮和蛋白质含量在整个烘烤过程中尚熟烟叶要明显高于成熟烟叶、完熟烟叶,而成熟烟叶和完熟烟叶在鲜叶和干叶中总氮含量基本相当,蛋白质含量是成熟烟叶高于完熟烟叶。②不同成熟度烟叶在烘烤过程中烟叶总糖、还原糖含量变化趋势基本相同,大体表现为"N"形变化走势,烤后的干叶总糖、还原糖含量较鲜叶有大幅增加,不同成熟度烟叶的总糖、还原糖含量高低排序在整个烘烤过程中大体表现为完熟烟叶、成熟烟叶、尚熟烟叶。③不同成熟度烟叶烤后的干叶钾、氯含量均比鲜叶有所上升,但幅度不大;在烘烤结束时,各成熟度烟叶的钾、氯含量在干叶中基本相当。Harvest maturity is one of the key factors determining the internal quality of cured flue-cured tobacco,in order to obtain cured tobacco with coordinate chemical components,the dynamic changes of main chemical ingredients in mid-mature tobacco leaves,mature tobacco leaves,full ripe flue-cured tobacco leaves during loose leaves baking process were compared.Results indicated that,①The changing trend of nicotine and protein content in tobacco leaves with different mature degree was different during baking process.The changing trend of total nitrogen content was smooth as it did not change a lot in the baking process.The nicotine content in tobacco leaves of different mature degree ranked from high to low in the whole baking process was mid-mature tobacco leaves,mature tobacco leaves,full ripe flue-cured tobacco leaves.Total nitrogen and protein content was much higher in mid-mature tobacco leaves than that in mature tobacco leaves and full ripe flue-cured tobacco leaves.Total nitrogen content in fresh and dry leaves of mature and full ripe flue-cured tobacco leaves was almost the same.The protein content was higher in mature tobacco leaves than in full ripe flue-cured tobacco leaves.② The changing trend of total sugar and restored sugar content in tobacco leaves with different mature degree in the baking process was a same "N" shape.The total sugar and restored sugar content in baked dry leaves was considerably increased compared with fresh leaves.The total sugar and restored sugar content in tobacco leaves with different mature degree in baking process ranked from high to low was full ripe flue-cured tobacco leaves,mature tobacco leaves,mid-mature tobacco leaves.③ The potassium and chlorine content in cured dry tobacco leaves with different maturity was increased compared to fresh leaves,but the margin was small.After baking was done,the potassium and chlorine content in cured dry tobacco leaves with different mature degree was almost the same.

关 键 词：烤烟 散叶烘烤 成熟度 化学成分 动态变化 

分 类 号：S[农业科学]