烤烟三段式烘烤关键技术研究  

Mechanism of Producing Gradually Yellowish Tobacco under Soft Temperature Using Three-phase-drying Method

作　　者：延小东[1] 

机构地区：[1]榆林学院生物系,陕西榆林719000

出　　处：《西北农业学报》2004年第4期112-114,共3页Acta Agriculturae Boreali-occidentalis Sinica

摘　　要：1996～1999年对烤烟三段式烘烤工艺进行了研究、试验、示范和推广。结果表明,三段式烘烤的主要特点是低温慢变黄。低温慢变黄使青烟比例降低,桔黄烟比例升高,脂氧合酶(LOX)活性增强,叶绿素降解充分,烟叶内能形成很多致香物质,有害成分相应降低。脂氧合酶与叶绿素、类胡萝卜素的降解呈高度正相关。The three-phase-drying method for tobacco has been studied and extended for three years (1996～1999).It was found that the main characteristics of the drying method were making the subject became yellowish gradually,lowering the proportion of blackish tobacco and increasing orange-yellow tobacco ,whose active LOX was hoisted and chlorophyll and carotenoid were more thoroughly,as well as producing many fragment chemicals and depressing certain harmful compounds.The relationship between the activity of LOX and the decomposition of chlorophyll and carotenoid was positive correlation .

关 键 词：烤烟 三段式烘烤工艺 脂氧合酶 致香物质 低温慢变黄 

分 类 号：TS441[农业科学—烟草工业]