不同烘烤方法对烟叶质量及香味成分的影响  

Effects of Different Curing Methods on Quality and Aroma Components of Flue-cured Tobacco Leaf

作　　者：姚忠达[1] 吴克松[1] 周初跃[1] 祖朝龙[2] 刘碧荣[2] 任四海[2] 范成广 

机构地区：[1]安徽中烟工业公司,合肥230088 [2]安徽省农业科学院烟草研究所,合肥230061

出　　处：《中国烟草科学》2010年第6期68-71,共4页Chinese Tobacco Science

基　　金：安徽省烟草专卖局(公司)资助项目(Ahkj2005-01)

摘　　要：为了改进烘烤方法,提高烟叶烘烤质量,研究了延时密集烘烤、普通密集烘烤及小烤房传统烘烤3种烘烤方法对烤后烟叶质量及香味成分含量的影响。结果表明,在密集烘烤过程中,适度延长变黄期和定色期稳温时间,可提高烟叶外观质量及感官质量,化学成分更趋协调,同时有利于提高烟叶质体色素、西柏烷类及苯丙氨酸类的降解产物含量。In order to improve the curing methods and tobacco leaf quality,three curing methods were tested,including traditional curing method,popular bulk curing method and prolonging bulk curing method.The results showed that prolonging yellowing stage and drying stage could improve the appearance quality and sensory quality,meanwhile the chemical components of flue-cured tobacco leaf became much more harmonious.Prolonging yellowing stage and drying stage properly could increase the degradation products contents of chromoplast pigments,cembranes and phenylalanine.

关 键 词：密集烘烤 延时 烟叶 质量 香味物质 

分 类 号：S572[农业科学—烟草工业]