不同调制工艺对烟叶主要质量性状的影响  

Effect on Qualitative Traits of Tobacco by Diverse Curing Techniques

作　　者：杨子娟[1] 崔国民[2] 黄维[2] 赵高坤[2] 卢红[1] 

机构地区：[1]云南农业大学,昆明650201 [2]云南省烟草农业科学研究院,云南玉溪653100

出　　处：《中国农学通报》2012年第30期259-262,共4页Chinese Agricultural Science Bulletin

基　　金：云南省烟草公司科技计划项目"烤烟提质增香调制工艺研究与应用"

摘　　要：为了提高原烟调制后的品质,增加其工业可用性,采用不同调制工艺,研究了调制工艺对烟叶外观质量、主要化学成分、香吃味等影响。研究结果表明,提质增香调制工艺可显著增加原烟上等烟比例及均价、降低淀粉含量、增加烟叶香气质和香气量。提质增香调制工艺有利于提高烟叶的香吃味并改善烟叶的内在品质。In order to improve the quality and increase industrial availability of flue-cured tobacco, the trial studied the effect of different curing techniques on tobacco exterior quality, main chemical composition, aroma and smoking quality. The results indicated that it significantly increased the proportion of superior tobacco and average cost, reduced the content of starch, and improved the quality and aroma of flue-cured tobacco by the improving quality and enhancing fragrant baking technology, which would help to improve the aroma and inner quality of flue-cured tobacco.

关 键 词：烤烟 调制工艺 质量 

分 类 号：TS44[农业科学—烟草工业] S572.09