密集烘烤中风机转速变化对烟叶中性致香物质的影响  

Effect of fan speed changes on neutral aroma components of flue-cured tobacco during bulk curing

作　　者：刘闯[1] 陈振国 赵华武[1] 张红立[1] 李进平 宫长荣[1] 

机构地区：[1]河南农业大学烟草学院,河南郑州450002 [2]湖北省烟草科学研究所,湖北武汉430030

出　　处：《湖南农业大学学报（自然科学版）》2010年第6期640-643,共4页Journal of Hunan Agricultural University(Natural Sciences)

基　　金：湖北省烟草公司项目(027Y2009-005)

摘　　要：采用变频调速技术,研究密集烘烤中不同风机转速对烟叶中性致香物质的影响.结果表明,在烘烤温度42～54℃,采用1450r/min的风机转速较960r/min烤后烟叶中性致香物质总量高;42～54℃采用1450r/min,54℃后直到烘烤结束时采用720r/min转速,烤后烟叶中性致香物质总量最高,且类胡萝卜素类、苯丙氨酸类、美拉德反应产物类、类西柏烷类、新植二烯等香气物质含量均高于烘烤全过程风机转速为1450r/min的烤后烟叶.Effects of different fan speed changes on the contents of neutral aroma constituents in flue-cured tobacco leaves during bulk curing period were studied by applying frequency conversion technology.The results showed that total contents of neutral aroma components were higher under the 1 450 r/min of rotation speed than those under the 960 r/min of rotation speed when the temperature was between 42 ℃ and 54 ℃.While they reached the highest under the 1450 r/min of rotation speed when the temperature was between 42 ℃ and 54 ℃ and 720 r/min afterward;in the meanwhile,the contents of carotenoids,aroma aminophenol,maillard reaction products,cemdrenoid and neophytadiene were all higer than those under the 1 450 r/min of rotation speed during the whole process.

关 键 词：密集烘烤 中性致香物质 变频调速 

分 类 号：S572.01[农业科学—烟草工业]