不同干燥方式对烟丝加工质量的影响  

Effects of Different Drying Methods on the Processing Quality of Cut Tobacco

作　　者：高辉 邱昌桂 徐南山[2] 华一崑[3] 钱启福[2] 刘继辉[3] 

机构地区：[1]云南同创检测技术股份有限公司,云南昆明650106 [2]红云红河烟草(集团)有限责任公司昆明卷烟厂,云南昆明650202 [3]红云红河烟草(集团)有限责任公司,云南昆明650231

出　　处：《云南农业大学学报（自然科学版）》2016年第1期127-135,共9页Journal of Yunnan Agricultural University:Natural Science

基　　金：红云红河烟草(集团)有限责任公司科技项目(HYHH2012GY08)

摘　　要：为探索不同干燥方式对配方烟丝加工质量的影响,对烟丝经滚筒干燥和气流干燥处理后的物理指标、化学成分、卷烟主流烟气挥发性致香成分、7项有害成分和感官质量的变化情况进行了分析。结果表明:(1)相对于滚筒干燥,气流干燥后烟丝的整丝率和填充值显著升高,总氮含量显著增加,总挥发酸显著降低,多酚类物质总量增加,致香物质在不同叶组配方中的变化趋势存在一定差异,卷烟主流烟气挥发性致香成分总体呈大幅降低趋势,7项有害成分中的CO、NNK、苯酚和巴豆醛释放量显著降低,NH3释放量明显增加,危害性指数显著降低;(2)不同干燥方式对感官质量的影响主要表现在香气量、杂气、透发性、劲头、刺激性和津润感方面,且气流干燥能提升卷烟的津润感,但同时也会导致杂气和刺激性增加,香气的透发性降低。干燥工艺对感官质量的影响在不同配方叶组上存在较大差异。To investigate the effects of different drying methods on the processing quality of cut tobacco, the change trends of physical indexes, chemical components, seven harmful components and sensory quality of cut tobacco after cylinder drying and pneumatic drying, respectively, were studied. The results showed that：（1）Compared with cylinder drying, the dried tobacco by pneumatic drying had significantly higher whole cut rate,filling value,total nitrogen and polyphenols contents,lower total volatile acids.There were some differences change trends of aroma substances in different tobacco formulation.Volatile aroma components of mainstream smoke greatly reduced overall.Among the seven harmful components,CO,NNK,phenol,croton aldehyde delivery and hazard index were significantly reduced,while NH3 delivery was obviously raised by pneumatic drying.（2）The effects of drying methods on the sensory quality mainly reflected in aroma, offensive odor,impact,irritation,smoothness and so on.Pneumatic drying could promote smoothness,while it can also increase offensive odor,irritation and reduce diffusiveness.The effects of drying methods on sensory quality were obviously different in different tobacco formulations.

关 键 词：叶丝干燥 物理指标 化学成分 主流烟气挥发性致香成分 有害成分 感官质量 

分 类 号：TS452.3[农业科学—烟草工业]