烤烟鲜烟叶颜色参数与烘烤特性的关系  

Relationship between Fresh Leaf Color Parameters and Baking Characteristics of Flue-Cured Tobacco

作　　者：张伟娜 庞立峰[2] 窦素平 牛纪军 朱先志 刘莉 徐蕊 高强 张超 

机构地区：[1]山东临沂烟草有限公司沂水分公司,山东沂水276400 [2]沂水县农业局,山东沂水276400

出　　处：《山东农业科学》2017年第12期25-28,共4页Shandong Agricultural Sciences

基　　金：山东省烟草专卖局(公司)重大专项"山东烟叶特色定位应用研究"[临烟计(2016)35号]

摘　　要：为了探讨应用颜色参数判别烤烟成熟过程中烟叶烘烤特性的可行性,以烤烟NC55中部叶为供试材料,用色差计测定不同成熟度烟叶颜色参数,通过暗箱试验研究鲜烟叶的烘烤特性,进而通过分析颜色参数与成熟度、成熟度与烘烤特性的关系,来明确颜色参数与烘烤特性的关系。结果表明:烤烟成熟过程中,随着成熟度的提高,烟叶正背两面颜色参数L~*、b~*、C~*值呈不断增大趋势,a~*值为先增大后减小再增大,H~*值呈不断减小趋势;不同成熟度鲜烟叶的烘烤特性不同,随着成熟度的提高,烟叶易烤性越来越好,但耐烤性却趋于变差。总之,不同成熟度烟叶的烘烤特性不同,颜色参数可作为烤烟烘烤特性的量化指标。In order to explore the feasibility of using color parameters to estimate tobacco curing characteristics during ripening process,the middle leaves of flue-cured tobacco NC55 were used as test materials.The color parameters of tobacco leaves with different maturity were determined by colorimeter,and the baking characteristics of fresh leaves were studied by black box test. The relationships between color parameters and baking characteristics were studied by analyzing the relationship between color parameters and maturity,maturity and baking characteristics. The results showed that the L~*,b~*and C~*values of two sides showed increasing trends with the increase of maturity of tobacco leaves. The a~*value first increased,then decreased,and increased after that. The H~*value decreased continuously. With the increase of maturity,the tobacco leaves were easier to bake,but worse to endure baking. In conclusion,the tobacco leaves with different maturity had different baking characteristics,so color parameters could be used as quantitative indicators of their baking characteristics.

关 键 词：烤烟 成熟度 颜色参数 烘烤特性 

分 类 号：S572[农业科学—烟草工业]