低温慢烤对烟叶品质的影响研究  

Study on the Effects of Slow Baking at Low Temperature on the Quality of Tobacco

作　　者：李超[1] 关罗浩 袁文彬 LI Chao;GUAN Luo-hao;YUAN Wen-bin(China Tobacco Guangdong Industrial Co.,Ltd.,Guangzhou,Guangdong 510310)

机构地区：[1]广东中烟工业有限责任公司,广东广州510310

出　　处：《安徽农业科学》2021年第7期180-183,共4页Journal of Anhui Agricultural Sciences

基　　金：中国烟草总公司科技重点项目(110201502015)。

摘　　要：[目的]研究低温慢烤(复烤温度85℃)对云南烤烟内在质量的影响。[方法]以云南普洱和曲靖的C2F和B1F为试验材料,采用化学分析和感官质量评价的方法对复烤前后烟叶质量进行比较。[结果]经过低温慢烤,烟叶中总糖和还原糖含量明显降低,降幅接近5%;叶绿素降解产物的含量显著降低,降幅为6.2%~13.8%;类胡萝卜素降解产物含量约增加5%,西柏烷类物质和美拉德反应产物含量约增加10%。感官评吸结果表明,烟叶香气质提升,清甜香韵更加明显、丰富,刺激性和杂气均降低,余味更加舒适。[结论]低温慢烤能够显著增加云南烟叶的中性致香成分,提升其内在质量。[Objective]To study the effects of slow baking at low temperature(85℃as redrying temperature)on the inner quality of tobacco in Yunnan Province.[Method]Taking C2F and B1F from Pu’er and Qujing of Yunnan Province as test materials,the chemical analysis and sensory quality evaluation were used to compare the quality of tobacco before and after slow baking at low temperature.[Result]After slow baking at low temperature,the contents of total sugar and reducing sugar in tobacco significantly decreased by nearly 5%,the content of chlorophyll degradation products significantly reduced by 6.2%-13.8%,the content of carotenoid degradation products increased by about 5%,while the content of cembranoids and Maillard reaction products increased by about 10%.Sensory evaluation results showed that the aroma quality of tobacco was improved,the sweet aroma was more obvious and rich,the irritation and miscellaneous flavor were reduced,and the aftertaste was more comfortable.[Conclusion]Slow baking at low temperature could increase the neutral aroma components of Yunnan tobacco and improve the inner quality.

关 键 词：低温慢烤 烤烟 化学成分 致香成分 

分 类 号：TS441[农业科学—烟草工业]