不同调制工艺对烟叶化学成分致香物质及香吃味的影响  

Effect on Aroma Substance and Smoking Quality of Tobacco by Diverse Curing Techniques

作　　者：杨子娟[1] 典瑞丽[2] 崔国民[3] 赵高坤[3] 黄维[3] 

机构地区：[1]云南农业大学,昆明650201 [2]中国烟草总公司职工进修学院,郑州450008 [3]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36期290-294,共5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：为探索KRK26烟叶适宜的调制工艺,提高原烟品质,用不同温湿度参数组合的调制工艺进行调制试验,测定原烟致香物质含量,并进行评吸鉴定。结果表明,中温中湿调制后原烟致香物质含量及评吸得分较高,为534.265μg/g,65.9分;其次是低温低湿调制,为532.621μg/g,64.7分;中温高湿调制,致香物质含量及评吸得分较低,为456.301μg/g,64分。不同温湿度参数组合的调制工艺原烟致香物质含量高低与评吸得分一致;应用中温中湿调制工艺,能有效提高原烟致香物质含量,改善原烟香吃味。This trial was carried out to seek after curing technique of lower leaves of flue-cured tobacco KRK26, and to improve curing quality. The effects of curing techniques on the content of aroma substance and smoking quality were studied. The three curing techniques were made by different temperature and humility conditions. The resuhs indicated that the curing technique of middle temperature and middle humidity had the highest aroma materials content and score of the smoking indexes in the three curing techniques being 534.265 μg/g and 65.9 cent followed by the curing technique of lower temperature and lower humidity, was 532.621 μg/g and 64.7 cent, the lowest curing technique of middle temperature and higher humidity was 456.301 μg/g and 64 cent. The smoking quality score had the same trend line of change with the content of aroma. Utilization of curing technique of middle improvement of the quality. temperature and middle humidity can make an effectiveimprovement cf the quality.

关 键 词：调制工艺 致香物质 香吃味 

分 类 号：TS44[农业科学—烟草工业] S572.09