延长烘烤时间对烤烟主要内含物的影响  

The Effects of Extending Curing Time on the Main Inclusions of Tobacco

作　　者：代超[1] 南力[1] 陈福新[1] 经丹 李虎林[1] 

机构地区：[1]延边大学农学院,吉林延吉133000 [2]龙井市农业局,吉林龙井133400

出　　处：《安徽农业科学》2015年第30期233-235,353,共4页Journal of Anhui Agricultural Sciences

摘　　要：[目的]考察延长烤烟烘烤过程中变黄期及定色期的时间对其主要化学成分的影响。[方法]以吉烟9号为材料进行了烘烤试验,探讨在烘烤过程中烟叶淀粉、总糖、还原糖含量和淀粉酶活性的变化规律,找到降糖降淀粉适宜的烘烤技术。[结果]试验表明,延长烘烤与正常烘烤相比较,烟叶淀粉、总糖和还原糖含量均有所降低,淀粉酶活性提高,且叶片各化学成分含量适中,比例协调,说明延长烘烤过程中变黄期和定色期的时间可以有效地提高淀粉酶活性并且降低烟叶中淀粉、总糖和还原糖含量,达到了降糖降淀粉的目的。[结论]研究可为进一步提高烟叶品质提供理论依据和技术参考。[ Objective ] To explore the effects of extending the time of yellowing stage and fixing color stage on main chemical component of to- bacco in tobacco curing process. [Method] ]iyan-9 was used as material to conduct the baking test. The variation law of starch, total sugar, re- ducing sugar content and amylase activity were discussed, so as to find the optimal curing technology for reducing sugar and starch. [ Result] The results showed that compared with normal curing, the contents of starch, total sugar and reducing sugar in prolong curing were gone down and amylase activity was higher, the contents of chemical compositions in the leaves were moderate and coordinate, which declared that prolonging the time of yellowing stage and fixing color stage in curing process could effectively improve the activity of amylase and reduce the contents of starch, total sugar and reducing sugar to achieve the purpose of decrease of sugar and starch. [ Conclusion] The study can provide theoretical ba- sis and technique reference for further improving tobacco qualities.

关 键 词：烤烟 化学成分 烘烤技术 

分 类 号：S572[农业科学—烟草工业]