不同调制方法对晒红烟品质的影响  

Effects of Different Flue-curing Methods on Quality of Dark Sun-cured Tobacco

作　　者：时向东 王旭锋[1] 林开创[1] 崔俊明 李振东 徐运进 李凌[3] 

机构地区：[1]河南农业大学国家烟草栽培生理生化研究基地,河南郑州450002 [2]浙江省桐乡市烟草分公司,浙江桐乡314500 [3]蚌埠卷烟厂雪茄研究所,安徽蚌埠233010

出　　处：《河南农业科学》2013年第4期55-58,共4页Journal of Henan Agricultural Sciences

基　　金：安徽中烟工业公司资助项目(kj-2010023)

摘　　要：为了提高桐乡晒红烟品质,促进桐乡晒红烟的发展,研究了折晒和晾制2种调制方法对浙江桐乡晒红烟品质的影响。结果表明,与传统折晒相比,晾制调制出的烟叶降低了烟碱和总糖的含量,常规化学成分含量更加适中。虽然晾制晒红烟在中性香气物质总量方面比折晒晒红烟略显不足,但晾制的晒红烟降低了烟叶中的杂气,特别是经过陈化的晾制晒红烟在香气质、香气量、杂气、劲头、余味等方面均优于折晒晒红烟。In order to improve the quality and promote the development of dark sun-cured tobacco of Tongxiang,Zhejiang province, the effects of two different flue-curing methods, folding-curing and air-curing,on quality of dark sun-cured tobacco were studied. The results showed that compared with traditional folding-curing dark sun-cured tobacco, the contents of nicotine and total sugar of air-curing dark sun-cured tobacco were reduced, and the contents of chemical components were more suitable. Moreover, the total amount of neutral aroma substances of air-curing dark sun-cured tobacco was insufficient compared with folding-curing dark sun-cured tobacco. But the offensive odor was reduced, especially the aroma quality, aroma concentration, offensive odor, impact and after taste of the aged air-curing dark sun-cured tobacco, which were better than those of aged folding-curing dark sun-cured tobacco.

关 键 词：晒红烟 调制 品质 化学成分 

分 类 号：S572[农业科学—烟草工业]