不同烘烤工艺对湖北恩施烤烟品质的影响  

Effects of Different Flue-curing Techniques on Quality of Flue-cured Tobacco in Enshi of Hubei Province

作　　者：左伟标[1] 刘国顺[1] 毕庆文 汪健 王海明 黎根 

机构地区：[1]河南农业大学国家烟草栽培生理生化研究基地,河南郑州450002 [2]湖北中烟工业公司,湖北武汉430051

出　　处：《江西农业学报》2010年第2期33-35,共3页Acta Agriculturae Jiangxi

基　　金：湖北省科技厅科技攻关项目"清江流域优质烟叶基地开发与工业利用研究"(2006AA201C73)

摘　　要：采用自控温湿实验柜，研究了不同烘烤工艺对湖北恩施烤烟品质的影响。结果表明：延长烘烤过程中关键阶段的时间或适当提高湿度，均能促进烟叶大分子物质的降解。其中，变黄期40～42℃与定色期54℃均拉长12h的工艺，烤后烟叶淀粉、总氮、烟碱含量最低，还原糖、总糖、氨基酸与蛋白质含量居中，石油醚提取物含量较高，外观质量与感官质量评价最高，综合表现最优，最有利于烤烟品质的提高。The effects of different flue - curing techniques on the quality of flue - cured tobacco in Enshi of Hubei province were studied by using the electric oven with automatically -controlled temperature and humidity. The results showed that prolonging curing time of key stage, or increasing humidity properly could promote the degradation of big molecule matter. In different techniques, the technique of prolonging curing time for 12 hours at both yellow -turning stage （40 -42℃ ） and fixation stage （54℃） was the best for the quality of flue - cured tobacco, because the starch, nitrogen, nicotine contents of cured tobacco were the lowest, the reducing sugar, total sugar, amino acid and protein contents were medium, the petroleum ether extraction content was relatively higher, and the appearance quality and sense organ quality were the highest.

关 键 词：烤烟 烘烤 工艺 品质 

分 类 号：S572[农业科学—烟草工业]