密集烘烤不同变筋温度对烟叶香气物质和评吸质量的影响  

Effects of Different Muscle-yellowing Temperature on Aroma Constituents and Smoking Qualities of Tobacco Leaves during Bulk Curing

作　　者：王爱华[1] 王松峰[1] 腾春富 管志坤 杨斌 王金亮 孙福山[1] 王世建 管延斗 廖和明 张国超[1,4] 

机构地区：[1]中国农业科学院烟草研究所,农业部烟草生物学与加工重点实验室,山东青岛266101 [2]山东潍坊烟草有限公司,山东潍坊261061 [3]山东青岛烟草有限公司,山东青岛266071 [4]中国农业科学院研究生院,北京100081

出　　处：《华北农学报》2012年第B12期116-121,共6页Acta Agriculturae Boreali-Sinica

基　　金：国家烟草专卖局资助项目(110200902069);山东省烟草公司科技项目(201011);山东青岛烟草有限公司科技项目(2009121)

摘　　要：采用电热式温湿自控密集烤烟箱,研究不同变筋温度对烘烤过程中淀粉酶活性和水分含量的影响,及对烤后烟叶香气物质和评吸质量的影响。结果表明,变黄期,各处理淀粉酶活性无差异;定色期和干筋期,各处理淀粉酶活性表现为:48℃变筋处理>51℃变筋处理>45℃变筋处理。随烘烤过程进行烟叶水分呈降低趋势;烘烤前期,各处理间水分含量无差异;变黄末期之后,51℃变筋处理水分含量降低最快,45℃变筋和48℃变筋处理较慢。美拉德反应产物总量、苯丙氨酸类总量、茄酮含量均以48℃变筋处理最高;除新植二烯外的香气物质总量也以48℃变筋处理最高,51℃变筋处理次之,45℃变筋处理最低。类胡萝卜素降解产物含量、新植二烯含量和香气物质总量均以45℃变筋处理最高,48℃变筋处理次之,51℃变筋处理最低。48℃变筋处理烤后评吸质量最好,可以提高烟叶的香气质和香气量,改善余味,减轻杂气。Effects of different muscle-yellowing temperature on amylase activity,water content,the aroma constituents and smoking qualities of tobacco leaves during bulk curing were studied using the electric-heated flue-curing barn.The result showed that the amylase activity of all treatments had no difference during the yellowing stage.The amylase activity of different muscle-yellowing temperature treatment appeared as 48℃51℃45℃ during color fixing stage and stem-drying stage.Water content of all treatments had no difference during the early days of curing.After the end of the yellowing stage,the water content of 51℃ muscle-yellowing temperature treatment descend fastest.But the water content of 45℃ and 48℃ muscle-yellowing temperature treatment fall down slowly.Products of maillard reaction,products of phenylalanine,the content of solanone of 48℃ muscle-yellowing temperature treatment was highest.Total aroma constituents except neopytadiene of the 48℃ muscle-yellowing temperature treatment were also highest,51℃ muscle-yellowing temperature treatment took second place,and 45℃ muscle-yellowing temperature treatment was the lowest.Products of carotenoid,neopytadiene and total aroma constituents were highest in 45℃muscle-yellowing temperature treatment followed by 48℃muscle-yellowing temperature treatment.Smoking qualities of cured tobacco leaves was best in 48℃muscle-yellowing temperature treatment,which could improve tobacco fragrance quality and fragrance quantity,mask offensive odors,and improve after taste.

关 键 词：密集烘烤 变筋温度 香气物质 评吸质量 

分 类 号：S572.01[农业科学—烟草工业]