烘烤时间对烟叶质量的影响  

Effect of Baking Time on Quality of Baked Tobacco

作　　者：盖玉红[1] 董宝池[2] 魏健[3] 

机构地区：[1]吉林农业大学农学院,吉林长春130118 [2]吉林省农业科学院,吉林长春130033 [3]长春师范大学生命科学学院,吉林长春130032

出　　处：《黑龙江农业科学》2015年第3期101-103,共3页Heilongjiang Agricultural Sciences

摘　　要：为更好地掌握烤烟的烘烤时间,提高烟叶品质,以烤烟品种云87的烟叶为试材,通过延长烘烤时间,研究其对试验品种烘烤后烟叶质量的影响。结果表明:延长烘烤时间无论对烟叶的化学性质还是物理性质均有很好的作用,其中变黄期烘烤时间延长24h的处理,烟叶的外观质量和化学成分均为最佳,正常烘烤(对照)最差。说明延长烘烤时间能够改善烟叶的外观质量,使烟叶的各化学成分更加协调。In order to better master flue-cured time,improve the quality of tobacco,taking tobacco variety Yun87 as test materials,through prolonging the flue-cured time of tobacco,the effect of flue-cure time on tobacco quality after baking was studied.The results showed that the appearance quality and chemical composition of treatment of prolonging the flue-cured time for 24 hours in yellowing stage were best,normal flue-cured（CK）was worst.Therefore,prolong the flue-cured time could improve the tobacco appearance,and ratio of chemical composition were more appropriate.

关 键 词：烤烟 烘烤时间 外观品质 化学成分 

分 类 号：TS44[农业科学—烟草工业]