不同香型烤烟CO_2膨胀前后品质的比较研究  

Research on Quality of Different Odor Type Flue-Cured Tobacco before and after CO_2 Expansion

作　　者：范自众[1] 

机构地区：[1]广西中烟工业有限责任公司柳州卷烟厂,广西柳州545005

出　　处：《安徽农业科学》2012年第34期16803-16805,16808,共4页Journal of Anhui Agricultural Sciences

基　　金：广西中烟工业有限责任公司2011~2012年度科技攻关项目(20120706N)"膨胀烟丝质量及应用研究"的一部分

摘　　要：[目的]比较不同香型烤烟CO2膨胀前后品质变化。[方法]开展了3种主要香型烟叶CO2膨胀试验,对各样品烟丝膨胀前后的物理性能、化学成分、烟气指标和内在质量进行检测分析。[结果]清香型烟叶经过CO2膨胀,还原糖、挥发酸、焦油和烟碱含量平均降幅最大,香气质、香气量和柔细度改善或保持最佳;浓香型烟叶的平均膨胀效果最明显,总糖、总氮含量平均变化最大,杂气、刺激性、透发性和浓度改善或保持最佳;中间香型烟叶CO2膨胀后总植物碱、氯和蛋白质含量平均变化明显,重量、口数、总粒相物以及CO 4项指标降幅最大,甜度、余味指标有更好提升。[结论]不同香型烤烟各项理化、感官指标受膨胀影响程度有所差别,烤烟香型与CO2膨胀具有一定的关联性。[ Objective] To compare the quality of different odor type flue-cured tobacco before and after CO2 expansion. [ Method ] Three main odor type tobacco CO2 expansion test were carried out to compare the physical properties, chemical composition, flue gas index and inner quality. [ Results] The results showed that： after CO2 expansion, the clear scent tobacco＇s reducing sugar, volatile acid, tar and nicotine content average dropped most significantly, sweet permanent, aroma quantity and degree improved or maintained the best; the average change of strong flavor tobacco＇ s expansion effect was most obvious, total sugar, total nitrogen content average changing was the biggest, the mixed gas, pungent, permeability and concentration of improving or maintaining were the best ; intermediate scent tobacco＇ s total vegetable base, chlorine and protein content average changed obviously, weight, puffs, TPM and CO four index dropped most, sweetness, aftertaste index had a better promotion. [ Conclusion] The effects of expansion on qualities of various odor type tobacco were different, flue-cured tobacco odor has a certain correlation with CO. expansion.

关 键 词：CO2膨胀 烤烟 香型 理化指标 内在质量 

分 类 号：S572[农业科学—烟草工业]