不同晾制处理对烤后烟叶致香物质的影响  

Effects of Different Air-Curing Treatments on Aroma Constituents of Tobacco Leaves

作　　者：石盼盼[1] 宋朝鹏[1] 赵华武 刘晓迪[1] 史龙飞[1] 李俊丽[1] 彭再欣 宫长荣[1] 

机构地区：[1]河南农业大学烟草学院,河南郑州450002 [2]曲靖市烟草公司罗平分公司,云南曲靖655800

出　　处：《华南农业大学学报》2013年第3期320-323,共4页Journal of South China Agricultural University

基　　金：国家烟草专卖局资助项目(3300806156)

摘　　要：采用河南农业大学自行设计的电热式温湿度自控烤箱,研究了烤烟先晾制再烘烤对烟叶致香物质的影响.结果表明,烟叶晾制48 h再进行烘烤,烟叶中的主要中性致香物如β-大马酮、香叶基丙酮、巨豆三烯酮总量、苯甲醇、糠醛分别比对照提高了37.56%、13.96%、60.40%、22.22%、90.97%;酸性致香物中对烟叶香气起重要作用的苹果酸和柠檬酸分别提高了15.52%和55.2%,而亚油酸含量降低了308.51%、油酸和亚麻酸总含量降低了305.04%.Effects of different air-curing treatments on aroma constituents of tobacco leaves were studied by using the electric-heated flue-curing barn designed and made by Henan Agriculture University.The results showed that tobacco air-curing 48 h then baking could increase the contents of main neutral aroma constituents such as β-damascenone,gerany lacetone,a giant buan three diluted ketone benzene,methanol,furfural by 37.56%,13.96%,60.40%,22.22%,90.97% respectively,and the contents of malic acid and citric acid by 15.52% and 55.2% respectively,while the content of linoleic acid,linoleic acid and linoleinc acid could be reduced by 308.51% and 305.04% respectively.

关 键 词：烤烟 晾制 烘烤 致香物质 

分 类 号：S572[农业科学—烟草工业]