不同烘烤工艺条件下烟叶淀粉含量变化规律的研究  

Variation Rule of Starch Content in Tobacco Leaves under Different Baking Conditions

作　　者：张丽[1] 刘本坤[2] 邹登相[1] 汤玲[1] 廖海伶[1] 李紫微[1] 蒋杰[1] 李迪秦[2] 朱列书[2] 

机构地区：[1]湖南农业大学东方科技学院,湖南长沙410128 [2]湖南农业大学农学院,湖南长沙410128

出　　处：《湖南农业科学》2012年第11期89-92,共4页Hunan Agricultural Sciences

基　　金：湖南农业大学本科生创新项目(DFCXY201150)

摘　　要：采用kcky-B型烟叶智能控制烘烤箱,通过调整烤烟三段式烘烤过程中的温湿度,探讨不同部位烟叶淀粉含量在烘烤过程中的变化规律。结果表明:在烘烤过程中烟叶淀粉含量均随烘烤过程的进行而下降,烘烤48 h内烟叶淀粉含量下降非常明显,烘烤48 h后淀粉含量下降趋于平稳,最终维持在大约5%的水平;下部叶片的淀粉降解速度快于上部叶片和中部叶片;烘烤66 h后,下部叶片淀粉含量可降解70%以上,而中、上部烟叶则在烘烤108 h降解率才达到70%以上。采用中温中湿变黄烘烤工艺,更有利于烟叶内淀粉物质的转化。In order to explore variation rule of starch content in different positions of tobacco leaves during baking process, Kcky-B intelligent control baking box was adopted, and temperature and humidity during three-phase baking process were adjusted. The results showed that the starch content decreased along with the development of baking process, and it decreased obviously within 48th of baking, but it decreased smoothly after 48 h of baking, and it kept at about 5% eventually. Degradation rate of the starch in under-part tobacco leaves was quicker than that in middle or upper part leaves. After baked for 66 h, the starch content in under-part leaves can be degraded more than 70%, but so did that in middle or upper part leaves after baked 108 h. Therefore, it is more benefit for starch conversion using middle temperature and middle humidity during the turning yellow course.

关 键 词：烟叶 烘烤工艺 淀粉 

分 类 号：S572[农业科学—烟草工业]