烘烤对烟叶3种含氮化合物含量的影响  

Effects of Curing Condition on Contents of Three Nitrogen Compounds of Flue-cured Tobacco Leaves

作　　者：张文德[1,2] 李跃平[3] 徐兴阳[3] 高德福[4] 王明钰[5] 

机构地区：[1]湖南农业大学烟草工程技术研究中心,湖南长沙410128 [2]云南省玉溪市烟草公司华宁分公司,云南华宁652800 [3]云南省烟草公司昆明市公司,云南昆明650051 [4]云南省烟草公司昆明市公司宜良分公司,云南宜良652100 [5]云南省烟草公司昆明市公司禄劝分公司,云南禄劝651500

出　　处：《安徽农业科学》2009年第33期16325-16327,16336,共4页Journal of Anhui Agricultural Sciences

摘　　要：[目的]为指导昆明烟区的烤烟烘烤提供科学依据。[方法]选择昆明宜良烟区主栽品种K326的优质烟叶,在温湿度全自控小型电烤箱条件下,利用2种烘烤方法进行烘烤,并对烟叶的烟碱、总氮和蛋白质含量进行全程追踪。[结果]烘烤结束后,下部叶烟叶的烟碱、总氮和蛋白质含量呈现明显的下降趋势,与烤前相比分别下降9.9%、13.3%和13.6%;但是,烤后的中部叶和上部叶烟碱含量表现为增加趋势,其增加幅度分别达到54.7%和26.2%,中部和上部叶总氮和蛋白质含量变化不大。而在烘烤过程中,下部和上部烟叶的烟碱含量在烘烤约48h达到最大值,而中部叶出现最大值的时间推迟约48h;下部烟叶的总氮和蛋白质含量在烘烤约48h达到最大值,部位从下至上达到最大值的时间依次推迟,上部叶可推迟约48h。同时,2种烘烤工艺对烤后烟叶的3种含氮化合物的影响较明显,以下部叶表现尤为突出,但对其烘烤过程中的变化趋势影响不大。[结论]烤后下部叶3种含氮化合物的变化趋势与以往研究结论基本一致,但中部、上部叶的烟碱含量刚好相反,总氮和蛋白质含量变化不明显。[ Objective ] The research aimed to guide correctly the baking technology of the flue-cured tobacco leaves in Kunming areas. [ Method ] The high quality leaves, which were produced in Yiliang of Kunming, were chosen to cure by using two kinds of methods under temperature and moisture automatic control electric-heater curing barns. And the contents of nicotine, total nitrogen and protein for the whole process were tracked. [ Result] The contents of nicotine, total nitrogen and protein had a clear downward trend at the end of baking, with the decrease ofg. 9%, 13.3% and 13.6% separately by comparing with the pre-baking. However, nicotine content of the central and upper leaves after baking showed an upward trend. Its rates of increase reached separately 54.7% and 26.2%, and contents of total nitrogen and protein had little changes. From the begin of firing, the nicotine content of the lower and upper leaves reached the maximum value after baking about 48 h, and one of the middle leaves was delayed about 48 h. The contents of total nitrogen and protein of the lower leaves reached the maximum after baking about 48 h. The time were added from the lower to the upper, and the upper leaves may be delayed about 48 h. Three kinds of nitrogen compounds were affected obviously by the baking technology, particularly for the lower leaves, but their changing trends had little effects in the process of baking. [ Conclusion ] Changing trends of three kinds of nitrogen compounds in the lower leaves had the same conclusions as the previous studies after baking. However, the nicotine contents of the central and upper leaves were exactly opposite, and total nitrogen and protein contents had little changes.

关 键 词：烤烟 温湿度自控电烤箱 烘烤方法 含氮化合物 

分 类 号：S572[农业科学—烟草工业]