雪茄烟叶发酵过程中颜色参数与发酵品质的关系  

Relationships of color with fermentation quality of cigar tobacco leaves during fermentation

作　　者：郭文龙 琚绍煊 丁松爽[1] 刘路路 潘勇[3] 刘仡 卢瑞琳 时向东 GUO Wenlong;JU Shaoxuan;DING Songshuang;LIU Lulu;PAN Yong;LIU Yi;LU Ruilin;SHI Xiangdong(College of Tobacco Science,Henan Agricultural University,Zhengzhou,Henan 450002,China;Great Wall Cigar Factory of Sichuan Zhongyan Industry Co.,Ltd.,Deyang,Sichuan 618400,China;Sanxia Tobacco Factory of Hubei Zhongyan Industrial Co.,Ltd.,Yichang,Hubei 443000,China)

机构地区：[1]河南农业大学烟草学院,河南郑州450002 [2]四川中烟工业有限责任公司长城雪茄厂,四川德阳618400 [3]湖北中烟工业有限责任公司三峡卷烟厂,湖北宜昌443000

出　　处：《西北农林科技大学学报（自然科学版）》2022年第4期50-57,65,共9页Journal of Northwest A&F University(Natural Science Edition)

基　　金：国家自然科学基金项目(31700270);四川中烟工业有限责任公司重大专项(ctx201902);湖北中烟工业有限责任公司项目(2019420000340643)。

摘　　要：【目的】分析发酵过程中雪茄烟叶颜色参数与多酚类物质、化学成分及评吸质量的关系,为快速分析雪茄烟叶发酵过程中发酵品质提供参考。【方法】以调制后的德雪3号中部二级雪茄烟叶为试验材料,采用人工堆积法进行发酵30 d,从发酵开始每隔5 d取样1次,直至发酵结束。测定发酵过程中烟叶颜色参数(亮度值(L^(*))、红度值(a^(*))、黄度值(b^(*))、饱和度(C)、色泽比(H)、色相角(H^(0))、色差值(ΔE))、多酚类物质(莨菪亭、绿原酸、芸香苷、总酚)含量、化学成分(总糖、还原糖、总氮、蛋白质)含量及评吸质量(香气质、香气量、劲头、浓度、余味、杂气、刺激性、甜度、灰色)的变化,分析颜色参数变化与多酚类物质、化学成分及评吸质量的关系,并建立动态变化预测回归方程。【结果】随着发酵进程的推进,雪茄烟叶多酚类物质(莨菪亭、绿原酸、芸香苷、总酚)含量、化学成分(总糖、还原糖、总氮、蛋白质)含量与颜色参数L^(*)、a^(*)、b^(*)、C值均呈缓慢降低的变化趋势,H值呈先升高后降低的变化趋势,H0值呈先降低后升高的变化趋势,ΔE值呈缓慢上升的变化趋势。发酵25~30 d烟叶的评吸质量较好,各评吸指标较未发酵烟叶均有明显提升。相关分析表明,发酵过程中雪茄烟叶颜色参数与多酚类物质、化学成分和评吸质量达显著或极显著水平。回归分析表明,多酚类物质和化学成分对发酵过程中雪茄烟叶颜色变化有直接影响,评吸质量与颜色参数关系密切。【结论】通过量化雪茄烟叶发酵过程中颜色参数,建立发酵过程中评吸质量变化模型,提高雪茄烟叶发酵过程中的可调控性及烟叶品质。【Objective】This study analyzed the relationships of color parameters during fermentation process with polyphenols,chemical composition and evaluation quality to provide reference for rapid analysis on fermentation quality of cigar tobacco leaves during fermentation.【Method】The Dexue No.3 middle grade cigar tobacco leaves were fermented using the artificial accumulation method.Samples were taken every 5 days for a total of 30 days.Leaf color parameters(brightness value(L^(*)),redness value(a^(*)),yellowness value(b^(*)),saturation(C),hue ratio(H),hue angle(H^(0))and color difference value(ΔE)),polyphenol(scopoletin,chlorogenic acid,rutin and total phenols)contents,chemical composition(total sugar,reducing sugar,total nitrogen and protein)and evaluation quality indexes(aroma quality,aroma quantity,strength,concentration,aftertaste,off-gas,irritation,sweetness and gray)were measured.The relationships of color parameter changes with polyphenols,chemical composition and evaluation quality were analyzed and dynamic change prediction equations were established.【Result】During the fermentation process,the contents of polyphenols(scopoletin,chlorogenic acid,rutin and total phenols),chemical composition(total sugar,reducing sugar,total nitrogen,protein)and color parameters of L^(*),a^(*),b^(*) and C values of cigar tobacco leaves showed slowly decreasing trends,H value first increased and then decreased,H0 value first decreased and then increased,whileΔE value showed a slowly increasing trend.The smoking quality of tobacco leaves fermented for 25-30 days was better,and all indicators were significantly improved compared with unfermented leaves.Correlation analysis showed that color parameters of cigar tobacco leaves reached significant or extremely significant relationships with polyphenols,conventional chemical components,and smoking quality.Regression analysis showed that polyphenols and chemical components had direct effects on color changes of cigar tobacco leaves during fermentation,and the smoking qualit

关 键 词：雪茄烟叶 发酵品质 烟叶颜色 评吸质量 

分 类 号：S572[农业科学—烟草工业]