醇化过程中晒黄烟化学成分及感官质量的变化  

Changes in chemical components and sensory quality in sun-cured yellow tobacco during alcoholization

作　　者：程向红 

机构地区：[1]河南中烟工业公司技术中心,河南郑州450000

出　　处：《广西农业科学》2009年第10期1339-1341,共3页Guangxi Agricultural Sciences

基　　金：国家烟草专卖局资助项目(110200101003B)

摘　　要：研究了自然醇化过程中晒黄烟常规化学成分含量的变化,并对醇化过程中的晒黄烟进行了感官评吸,为晒黄烟合理醇化和使用提供理论基础。结果表明:在自然醇化过程中晒黄烟内在化学成分和感官品质均发生了不同程度的变化。晒黄烟在自然醇化过程中总氮、淀粉含量略有下降;烟碱、总挥发碱含量均有大幅度地下降;总糖含量表现为前期下降、后期趋稳且稍有上升。自然醇化过程中晒黄烟感官质量呈先上升后缓慢下降的趋势,上部烟在30个月时达到最佳,中部烟在25个月时达到最佳,下部烟在20个月时达到最佳。The present study was conducted to analyze the changes in chemical components and assess the sensory quality of sun-cured yellow tobacco during alcoholization to provide theoretical foundation for reasonable alcoholization and utilization of yellow tobacco. The results showed that the contents of chemical components and sensory quality in sun-cured yellow tobacco were changed significantly during alcoholization. The total nitrogen and starch content decreased slightly, while the nicotine and the total volatile nicotine content decreased significantly. The total sugar decreased at first, and then increased slightly at later stage. Furthermore, the sensory quality showed an increase initially followed by a slight decrease during alcoholization, and the best sensory quality of upper, middle and lower leaves was at 30, 25, 20 months of aging, respectively.

关 键 词：晒黄烟 自然醇化 化学成分 感官质量 

分 类 号：S572.01[农业科学—烟草工业]