烘烤过程烟叶物理状态与主要化学成分的协同变化  

Synergistic Changes of Physical State and Main Chemical Composition of Tobacco Leaves during Flue-curing

作　　者：刘伟[1] 过伟民[2] 徐磊[1] 袁帅[1] 周汉平[2] 王广山[2] 黄锐 段玉锋 付飞 LIU Wei;GUO Weimin;XU Lei;YU AN Shuai;ZHOU Hanping;WANG Guangshan;HUANG Rui;DUAN Yufeng;FU Fei(Technology Center,Shaanxi Tobacco Industry Co.,Ltd.,Baoji 721000,China;Key Laboratory of Ecological Environment and Tobacco Quality,Zhengzhou Tobacco Research Institute of CNTC,Zhengzhou 450001,China;Zhanyi Branch of Qujing Municipal Tobacco Company,Qujing 655000,China)

机构地区：[1]陕西中烟工业有限责任公司技术中心,陕西宝鸡721000 [2]中国烟草总公司郑州烟草研究院烟草行业生态环境与烟叶质量重点实验室,河南郑州450001 [3]曲靖市烟草公司沾益分公司,云南曲靖655000

出　　处：《河南农业科学》2021年第11期172-180,共9页Journal of Henan Agricultural Sciences

基　　金：中国科协青年人才托举工程项目(YESS20160201);陕西中烟工业有限责任公司科技项目(1120190300)。

摘　　要：为建立基于物理状态的烘烤过程烟叶内在化学成分预测模型,利用不同素质鲜烟叶耦合不同烘烤工艺试验,分析烘烤过程烟叶含水率、颜色值、主要化学成分的协同变化规律,建立烘烤过程烟叶化学成分回归模型。结果表明,烘烤过程叶片含水率由74%~75%逐渐降低,明度值L和黄度值b先上升后下降,红度值a先大幅度上升后小幅上升,烟叶表观颜色呈现明度深、色品绿→明度浅、色品黄绿→明度浅、色品黄→明度较深、色品橘黄的三阶段变化。烘烤过程烟叶含水率与总糖含量呈极显著负相关,与淀粉含量呈极显著正相关,烟叶颜色值L、a、b与还原糖和总糖含量呈极显著正相关,与淀粉含量呈极显著负相关。利用红度值a和黄度值b,可建立烘烤过程淀粉含量的预测模型,84个模型内外样品验证的平均预测偏差小于3%。烘烤过程烟叶颜色值与碳水化合物含量密切相关,利用红度值a和黄度值b可实现烟叶淀粉含量的预测。In order to establish a prediction model of internal chemical composition of tobacco leaves during flue-curing process based on physical state,the experiment on different flue-curing technology of fresh tobacco leaves with different qualities was utilized to investigate the synergistic changes of moisture content,color value and main chemical components during flue-curing process,and a regression model of chemical components of tobacco leaves during flue-curing process was established. During the flue-curing process,the leaf moisture content gradually decreased from 74%—75%,the lightness value L and yellowness value b firstly increased and then decreased,and the redness value a firstly increased substantially and then increased slightly. The apparent color of tobacco leaves showed three stages of changes:dark and green to light and yellow-green to light and yellow to dark and orange color. During the flue-curing process,leaf moisture content was significantly negatively correlated with total sugar content and significantly positively correlated with starch content,and leaf color values L,a,b were significantly positively correlated with reducing sugar and total sugar content,and negatively correlated with starch content. The regression prediction model of starch content in flue-curing process could be established by using redness value a and yellowness value b. The average absolute deviation of 84 samples in and out of the model was less than 3%. The color value of tobacco leaves was closely related to the carbohydrate content during flue-curing process,and the starch content of tobacco leaves could be predicted by using the redness value a and yellowness value b.

关 键 词：烤烟 烘烤 含水率 颜色值 淀粉 回归预测 

分 类 号：S572[农业科学—烟草工业]