陈化过程中微带青烟叶评吸质量和化学成分的相关研究  

Correlation Research between Taste Quality and Chemical Component of Greenish Tobacco during Aging Process

作　　者：吴风光[1] 王林[1] 汪健[1] 孙曙光[1] 黎根[1] 刘峰峰[1] 何明昌[1] 胡忠建[1] 

机构地区：[1]湖北中烟工业有限责任公司,湖北武汉430051

出　　处：《安徽农业科学》2013年第25期10420-10421,共2页Journal of Anhui Agricultural Sciences

基　　金：中国烟草总公司项目(Ts-01-2011001)

摘　　要：[目的]提高微带青烟叶可用性,缓解烟叶原料资源较为紧张的局面。[方法]将微带青烟叶通过合理的陈化技术,对不同陈化阶段的烟叶进行评吸,然后测定其相应的常规学成分与协调性指标,探究陈化过程中微带青烟叶质量变化及常规化学成分的变化情况。[结果]评吸结果与常规化学成分的回归方程为Y=12.413 294 98-0.174 865 31X1(X1为总糖),评吸结果与协调性指标的回归方程为Y=3.077 836+4.378 74X5(X5为两糖比),糖含量的高低对微带青烟叶评吸质量的影响较大。[结论]研究表明,随着陈化过程的深入,微带青烟叶的评吸质量不断提高,最终保持在比较稳定的范围内。[Objective] In order to improve the usability of greenish tobacco and relief the tense situation of material resources in Chinese tobacco industry.[Method] The greenish tobacco were fermented using reasonable aging technology,evaluated by the sense of evaluating expeas,their chemical composition and the coordination index of which during different aging stage were determined.[Result] The regression equation between taste quality and chemical component during aging were Y =12.413 294 98-0.174 865 31 X1,X1 was the total sugar,and the regression equations between the taste quality and the coordination index were Y =3.077 836 ＋ 4.378 74 X5,X5 was ratio of total sugar to reducing sugar,and the content of sugar had great influence on the taste quality of the greenish tobacco.[Conclusion] The results showed that the quality of the taste quality improved continually with the deepening of the aging process,and kept in a stable range finally.

关 键 词：烤烟 微带青 评吸质量 化学成分 

分 类 号：S572[农业科学—烟草工业]