烘烤干筋阶段恒定温度及持续时间对烤烟香吃味的影响  

The Influence of Aroma and Taste of Cured-leaf on Changeless Temperature and Time in Stem-drying Stage of Flue-curing

作　　者：艾复清[1] 李改珍[1] 覃春银[1] 贺乘龙[1] 刘邦煜[1] 

机构地区：[1]贵州大学农学院,贵阳550025

出　　处：《中国农学通报》2005年第1期66-69,共4页Chinese Agricultural Science Bulletin

基　　金：贵州省"十五"年度攻关项目研究内容[黔科合农字(2000)1109号]。

摘　　要：试验采用二因素回归最优设计,研究了贵烟4号烘烤干筋恒定温度及持续时间对烤后烟叶香吃味评分及石油醚提取物含量的影响。结果表明:在干筋阶段当温度稳定在50℃-60℃持续时间5-20h时,烟叶香吃味评分和石油醚提取物含量表现出先增后降的抛物线曲线,最佳香吃味得分出现在温度54.3℃-57.0℃,持续时间为12.5-15.5h:最高石油醚提取物含量出现在温度54.3℃-56.3℃、持续时间5-12.5h时,二者具有较好的相关性。With the best regression of two factors of temperature and time, the experiment studied the relationship between leaf quality and change-less temperature and time in the stem-dring stage of flue-cured tobacco. The result indicated that the content of petroleum ether extract, aroma and taste of cured-leaf presented a trend of parabola curve, which increased to a higher level in the range from 54.3 to 57.0 degrees of temperature and 12.5 to 15.5 hours of the time to the aroma and taste score and 54.3 to 56.3 degrees of temperature and 5 to 12.5 hours of the time to the content of petroleum ether extract. The study also showed that it had a good relationship between the content of petroleum ether extract and aroma and taste.

关 键 词：石油醚提取物 温度 烤烟 烟叶 回归最优设计 持续时间 烘烤 含量 评分 影响 

分 类 号：S572[农业科学—烟草工业] R284.2[农业科学—作物学]