不同湿度条件下不同成熟度烤烟散叶密集烘烤生理变化研究  

Effect of Humidity on the Physiology Changes of the Different Maturity Flue-cured Tobacco Leaves during Loose Leaves Bulk Curing

作　　者：武圣江[1] 谢已书[1] 潘文杰[1] 韦克苏[1] 张茂才 李国彬[1] 

机构地区：[1]贵州省烟草科学研究所,贵州贵阳550081 [2]皖南烟叶责任有限公司,安徽宣城242000

出　　处：《云南农业大学学报（自然科学版）》2012年第5期733-739,共7页Journal of Yunnan Agricultural University:Natural Science

基　　金：国家烟草专卖局重点项目[110201101002(TS-02)]

摘　　要：为了进一步优化散叶烘烤工艺和提高散叶烘烤质量,以试验专用密集电烤房为设备,研究了湿度(低湿、中湿、高湿)和成熟度(尚熟、成熟、完熟)及其互作对散叶烘烤中烤烟下部烟叶生理指标变化的影响。结果表明,湿度和成熟度分别在48 h及其后、24～48 h对不同处理水分含量产生显著的影响(P<0.05);低湿和高湿条件下过氧化物酶(POD)和超氧化物歧化酶(SOD)活性的表达不利于烤烟烘烤质量的形成,各处理96 h色素含量较高,中湿能使氧化还原酶活性保持一种动态平衡,有利于叶绿素、类胡萝卜素的充分降解和转化,各处理96 h色素含量较低;鲜烟叶和96 h尚熟处理烟叶色素含量较高,成熟和完熟处理含量较低。湿度和成熟度对烘烤中烟叶生理变化影响显著(P<0.05),而成熟度还影响田间烟叶内含物(色素)量的积累。从色素等生理指标变化看,在成熟至完熟期间采收烘烤较佳。成熟度是烟叶质量的核心,成熟度因素是烘烤工艺措施(调控湿度)无法弥补的。在不同处理中,中湿成熟和中湿完熟处理更有利于促进散叶烘烤中烟叶生理变化和香气前提物质的转化积累。In order to optimize loose leaves bulk curing technology and improve curing quality, thephysiological changes of the different maturity （ physiological maturity, technical maturity, full maturity） flue-cured tobacco leaves was studied based on the electric barn special for experiment under dif-ferent humidity （low humidity, high humidity, middle humidity） conditions. The result showed that humidity had a significant effect on moisture content of different treatment at 48 hour and later （P 〈0. 05 ） while maturity was at 24 ～ 48 hour during curing. Under low and high humidity conditions the activity express of peroxidase （POD） and superoxide dismutase （SOD） was bad for formation of curingquality, and each treatment had higher pigment content at 96 hour. Middle humidity could make oxidoreductase activity keep a dynamic equilibrium, and was good for full degradation and transformationof pigments, of which the content was lower at 96 hour. Physiological maturity leaves had higher pig-ment content while technical maturity and full maturity leaves were lower before curing and at 96 hour during curing. Both humidity and maturity had a significant effect on physiological changes of tobaccoleaves during curing （ P 〈 0. 05 ）, but maturity also affected the accumulation of intrinsic material （pigments）. Viewing the best harvest and curing stage from the physiological changes of the pigmentsand others, the stage between technical maturity and full maturity was best. Maturity is a key factor of the tobacco quality. It would be difficult for curing technological measures （humidity regulation） tomake up the maturity factor. In the middle humidity technical maturity and full maturity treatment were more beneficial to promote physiological and biochemical change and the degradation, transform andaccumulation of aroma precursor substances.

关 键 词：烤烟 散叶 密集烘烤 成熟度 湿度 生理 

分 类 号：TS441[农业科学—烟草工业]