干筋环境对烤后烟叶香吃味影响的回归分析  

Regression Analysis of Enviroment effects on Aroma and Taste of Cured-leafin Stem-drying Stage of Flue-curing

作　　者：艾复清[1] 杨秀海 刘扬舟 田森 

机构地区：[1]贵州大学农学院,贵阳550025 [2]贵州省沿河县烟草公司,贵州沿河565300

出　　处：《湖北农业科学》2005年第5期98-101,111,共5页Hubei Agricultural Sciences

基　　金：贵州省"十五"计划攻关课题(20001109)

摘　　要：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吸得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,烟叶香吃味得分和石油醚提取物含量均表现出先升后降的抛物线型曲线变化趋势。温度为54.3～57.0℃、持续时间为12.5～16.7h范围内,烟叶香吃味得分较高;温度为54.3～57.0℃、持续时间为5～12.5h范围内时,石油醚提取物含量较高,二者具有较好的相关性。With the best regression design of two factors,the experiment studied the relationship between leaf quality and constant 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.As the increasing of temparatare and time to a higher level in the range from 54.3 to 57.0 degrees and 12.5 to 16.7 hours the aroma and taste score was the highest.Under 54.3 to 57.0 degrees of temperature and 5 to 12.5 hours of the time the content of petroleum ether extract was the highest.The study also showed that it had a good relationship between the content of petroleum ether extract and aroma and taste.

关 键 词：烘烤 干筋期 温度 时间 香吃味 石油醚提取物 

分 类 号：S572[农业科学—烟草工业] TS441[农业科学—作物学]