密集烘烤中烤烟颜色变化及其与主要成分的关系研究  

Color Changes of Flue-cured Tobacco Leaves during Bulk-curing Process and Relationship between Color Changes and Major Chemical Components

作　　者：霍开玲[1] 张勇刚[1] 樊军辉[1] 高远[2] 宋朝鹏[1] 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]云南省烟草公司玉溪市公司,云南玉溪653100

出　　处：《湖南农业科学》2011年第5期115-119,共5页Hunan Agricultural Sciences

基　　金：国家烟草专卖局资助项目(3300806156)

摘　　要：研究密集烘烤中不同成熟度烟叶的颜色值和主要化学成分含量的变化以及它们之间的关系。结果表明:不同成熟度烟叶的L*、a*值在烘烤过程中均呈现升高的趋势;b*、C值在48℃之前升高,48～54℃有所下降,之后稍有回升;H值在烘烤中呈现降低的趋势,且在48～54℃下降幅度较大。4种成熟度处理间颜色各参数差异极显著;不同成熟度烟叶颜色参数L*与淀粉、总氮均呈极显著负相关,a*与总酚呈显著正相关,H与总酚显著负相关。Changes of color parameters and content of major chemical components in flue-cured tobacco leaves with different maturities during bulk curing process and relationships among them were studied.The results showed that both L＊ and a＊ value of flue-cured tobacco leaves with different maturities all showed an ascending tendency during bulk curing process;b＊ and C value all increased before 48℃ and decreased between 48℃ and 54℃,then rose again slightly;H value always showed a decreasing tendency and decreasing amplitude was larger between 48℃ and 54℃.There were extremely significant differences of color parameters among four treatments with different maturities of tobacco leaves（P0.01）;starch and total nitrogen content had highly significant negative correlation with L＊ value（a color parameter of tobacco leaf） in different maturity leaves;total phenols content had a significant positive correlation with a＊ value,whereas a significant negative correlation with H value.

关 键 词：密集烘烤 烤烟 成熟度 颜色 化学成分 

分 类 号：S572[农业科学—烟草工业]