烘烤工艺、成熟度和取样方式对烤后烟叶多酚的影响  

Effects of Curing Technique and Maturity and Sampling Ways on Polyphones of Tobacco Leaves

作　　者：徐增汉[1] 王能如[1] 刘领[1] 周慧玲[1] 张瀛[2] 彭怀俊[2] 靖军领[2] 

机构地区：[1]中国科学技术大学烟草与健康研究中心,合肥230051 [2]福建省烟草公司三明分公司,福建三明365000

出　　处：《湖北农业科学》2007年第4期587-589,共3页Hubei Agricultural Sciences

基　　金：国家烟草专卖局优质烟叶生产科技示范基地建设项目(110200401001)

摘　　要：测定了2种烘烤工艺、3个成熟度和2种取样方式对烤烟品种翠碧1号(CB-1)中部叶烤后多酚含量的影响。结果表明,成熟度和烘烤工艺对烤后烟叶多酚含量都有极显著的影响。随着成熟度的提高,多酚含量显著加大。在取样方式上,同一处理混合样多酚含量均高于C3F,在慢烤工艺下的差异不显著,在快烤工艺下的差异极显著(P<0.01)。The contents of polyphones in the CB-1 cutters of 2 curing techniques, 3 maturities and 2 sampling ways were determined. The results showed that the maturities and curing techniques significantly affected the contents of polyphones. The contents of polyphones of the mixed sample were higher than that of C3F in the same treatment, the difference were not significant under the slow curing technique and were significant under the rapid curing technique（P〈0.01 ）.

关 键 词：烤烟 烘烤工艺 成熟度 取样方式 多酚 

分 类 号：S572[农业科学—烟草工业] TS444[农业科学—作物学]