成熟度对烤后烟叶外观等级质量和内在品质的影响  

The Effect of Different Harvest Maturity on Appearance Quality and Internal Quality of Flue-cured Tobacco Leaves

作　　者：谢已书[1] 赵会纳[1] 戚源明 姜均[1] 卢贤仁[1] 向章敏[1] 

机构地区：[1]贵州省烟草科学研究所,贵州贵阳550081 [2]贵州省烟草公司,贵州贵阳550001

出　　处：《云南农业大学学报（自然科学版）》2012年第6期858-862,881,共6页Journal of Yunnan Agricultural University:Natural Science

基　　金：国家烟草专卖局重点项目[110201101002(TS-02)];贵州省烟草专卖局项目(201023)

摘　　要：为了提高烤烟散叶密集烘烤烟叶外观等级质量和内在品质,尤其是香气质量。对比研究了散叶烘烤不同采收成熟度烟叶(尚熟、成熟和完熟)烤后外观等级质量、化学成分、感官评吸质量及香气成分含量的差异。散叶烘烤后烟叶外观等级质量(均价、上等烟率和橘黄烟率)以成熟处理最佳;烤后烟叶香气成分总量随成熟度的提高而增加;除新植二烯外,成熟烟叶中性香气成分总量最高;在12种酸性香气成分中,成熟烟叶有10种组分含量最高;成熟和完熟处理烟叶化学成分和感官质量均较好;香气质、香气量、吃味等感官指标均随成熟度的提高而增加。成熟采收是获得烟叶优质外观等级质量的基础,完熟采收可提高烟叶内在品质,但会增加杂色烟叶的比例,导致烤后烟叶外观等级质量下降。In order to improve the appearance and grade quality and internal quality of flue-cured to- bacco leaves, especial for aroma quality. The effect of different harvest maturity （immature, ripe and overripe） on appearance and grade quality, routine chemical components, sensory evaluation and aro- ma quality of flue-cured leaves were studied. The results showed that ripe （M2） treatment had a better appearance quality grades （average price, high class leaf, orange tobacco rate） , had a higher content of the neutral aroma except for neophytadiene. M2 （ripe） treatment also had the highest content of the ten kinds of components in twelve acidity aroma component. Routine chemical components and sensory evaluation of the M2 and M3 treatment was better. Aroma quality, aroma volume and taste ete of to- bacco leaves were improved following with increasing of the ripeness degree. Ripe harvest is basement for gaining better appearance quality grades of tobacco leaves. Overripe harvest could improve internal quality of flue-cured tobacco leaves, but it could increase the variegation proportion of flue-cured to- bacco, and reduced the tobacco appearance and grade quality.

关 键 词：烤烟 散叶 成熟度 外观等级质量 内在品质 香气质量 

分 类 号：S572.09[农业科学—烟草工业]