不同烘烤工艺下烟叶在醇化过程中外观质量和内在成分变化规律研究  

Variation of Appearance and Composition in Tobacco Alcoholization Process under Different Baking Techniques

作　　者：赵高坤[1] 崔国民[1] 黄维[1] 郑智云[2] 黄志鹏[2] 

机构地区：[1]云南省烟草农业科学研究院,云南玉溪653100 [2]云南省烟草公司玉溪市公司,云南玉溪653100

出　　处：《安徽农业科学》2012年第26期13097-13099,共3页Journal of Anhui Agricultural Sciences

基　　金：云南省烟草农业科学研究院资助项目

摘　　要：[目的]找出烟叶在醇化过程中外观质量和烟叶内总植物碱、总糖、总氮和钾离子等化学成分变化规律。[方法]采用不同的烘烤工艺对烟叶进行烘烤,烘烤结束后取样进行醇化试验研究,探索烟叶在醇化过程中外观质量和内在成分的变化。[结果]在醇化过程中,中温中湿烘烤工艺对烟叶颜色和油分稍有影响,对成熟度、身份和色度等外观质量影响较小,其他烘烤工艺对其外观质量均影响较小;3种烘烤工艺对烟叶总植物碱和总糖含量变化影响较小;T2烘烤工艺下烟叶还原糖含量变化呈上升趋势,3种烘烤工艺下烟叶总氮含量变化呈上升趋势;T3烘烤工艺对烟叶钾离子含量影响较大;T2和T3烘烤工艺对烟叶氯离子含量影响较大。[结论]应针对不同的卷烟配方需求,选取适宜的烘烤工艺,使烟叶有较好的外观质量和较优的内在成分,提升全国烟叶卷烟上水平。[ Objective ] To explore the change rules of the appearance and chemical components （total alkaloid ,total sugar ,total nitrogen ,potassium） during the tobacco aleoholization process. [ Method]The tobacco was baked with different methods,and then aleoholized,the change of appearance and composition during the aleoholization process was observed. [ Result] During the aleoholization process ,the mild temperature in the wet baking process slightly affected leaf color and oil, and had less impact on the appearance of maturity,identity and ehroma,the effect of other baking techniques all had little impact on the appearance ; three kinds of baking process all had little impact on the total nitrogen and sugar content; T2 baking process increased the contents of reducing sugar, the three kinds of baking process all made an upward trend in total nitrogen content; T3 baking process had greater impact on potassium content; T2 and T3 baking process had greater effect on chloride ion content. [ Conclusion] In view of the requirements of different tobacco formulations, suitable baking technology was selected to improve both the appearance and internal quality of tobacco leaves and improve the national standards for flue-cured tobacco.

关 键 词：烘烤工艺 烟叶 醇化 外观质量 内在成分 

分 类 号：S572[农业科学—烟草工业]