烘烤过程中延长变黄和定色时间对烤后烟叶化学成分含量的影响  

Effect of prolonging the time of yellowing and drying on chemical component of tobacco leaves during curing

作　　者：方志颖[1] 李虎林[1] 林凤敏[1] 姜岩[1] 

机构地区：[1]延边大学农学院,吉林延吉133000

出　　处：《延边大学农学学报》2011年第4期286-289,共4页Agricultural Science Journal of Yanbian University

基　　金：吉林烟草工业有限责任公司科技项目(2006012)

摘　　要：通过延长烤烟不同部位叶片烘烤时间,研究烤烟品种吉烟九号烤后内部化学成分的变化.结果表明,下部叶正常烘烤的处理化学成分含量适宜,各成分间比例协调;中部叶,上部叶变黄期延长24 h的处理化学成分含量适宜,各成分间比例协调.Through prolonging the flue-cured time of different parts leaf of tobacco, the experiment had research to the change in chemical component of No. Jiyan 9. The result indicated that under the condition of normal flue-cured, the content and ratio of chemical composition in the cured lower tobacco leaf were more appropriate;under the condition of prolonging the flue-cured time of yellowing, the content and ratio of chemical composition in the cured middle tobacco leaf and the cured upper tobacco leaf were more appropriate.

关 键 词：烤烟 烘烤时间 化学成分 参数比 

分 类 号：S572[农业科学—烟草工业]