密集烘烤过程中烤烟电特性和主要化学成分变化  

Changes of Electrical Properties of and Chemical Components in Flue-cured Tobacco During Bulk Curing

作　　者：贺帆[1] 王涛 赵华武 樊士军[1,4] 杨彦明[1] 宫长荣[1] 

机构地区：[1]河南农业大学烟草学院,郑州市文化路95号450002 [2]曲靖市烟草公司师宗分公司,云南省师宗县通源大街655700 [3]曲靖市烟草公司罗平分公司,云南省罗平县文笔路655800 [4]湖南省郴州市烟草公司

出　　处：《烟草科技》2014年第2期76-80,89,共6页Tobacco Science & Technology

基　　金：国家烟草专卖局科技项目"浓香型烤烟调制关键技术"(TS-01-2011006)

摘　　要：为探索利用烟叶的电特性实现烘烤过程中烟叶含水率与化学成分的实时无损快速检测,进而科学调控烘烤温湿度,采用电容仪、电桥仪和常规理化分析方法对烘烤过程中烟叶的电容值、电阻值以及主要化学成分进行了测定。结果表明,烘烤过程中随着烟叶内大分子物质的降解转化和水分的散失,在干球温度38℃至48℃结束时,烟叶电容值呈迅速下降的趋势,48℃之后呈极缓慢下降的趋势;电阻值的变化整体上呈上升趋势,在干球温度36℃至42℃的烟叶变黄期升高趋势较为平缓,且3个温度点烟叶电阻值间差异不显著(P>0.05),进入定色期(干球温度42℃之后),烟叶电阻值呈急速骤升的趋势。相关分析表明,烟叶电容值和电阻值与主要化学成分间具有明显的相关性;电容值与含水率间的相关性达到极显著水平,与总糖、总氮、蛋白质、β-胡萝卜素、叶黄质、新黄质和可溶性果胶间相关性达到显著水平;电阻值与含水率和化学成分间存在一定相关性,但没有达到显著水平。To determine nondestructively and real-timely the moisture content and chemical components in tobacco leaf dependent on its electrical property during curing and further regulate the humidity and temperature in the curing barn on a scientific basis, the capacitance and resistance of and chemical components in leaves were measured and analyzed with capacitance meter, resistance bridge, and routine physical and chemical analytic methods. The results showed that： with the degradation and transformation of macro molecular substances and water dissipation during curing, the capacitance value dropped steeply at the end of the stage when dry-bulb temperature raising from 38 to 48℃, then decreased very slowly afterwards. The resistance value presented a rising trend, which raised steadily at the dry-bulb temperature range from 36 to 42 ℃ （yellowing stage）. The differences of resistance value were not significant （P〉0.05） at the temperatures of 36, 38, and 42 ℃. The resistance values of leaves increased quickly at color fixing stage （after dry-bulb temperature raising to 42℃）. Correlation analysis showed that the values of capacitance and resistance obviously correlated to the contents of major chemical components in tobacco. The capacitance value extremely significantly correlated to moisture content and significantly correlated to the contents of total sugar, total nitrogen, protein, /J-carotene, xanthophyll, neoxanthin and soluble pectin. Though there was a certain correlation between the resistance value and the moisture content and chemical components in leaves, it was not significant.

关 键 词：密集烘烤 烤烟 电容值 电阻值 化学成分 

分 类 号：S572.062[农业科学—烟草工业]