成熟度对K326上部叶鲜烟素质及烤后质量的影响  

Effect of maturity on quality of K326 upper leaf fresh tobacco and quality after flue-curing

作　　者：李峥 张晓兵[1] 夏琛[1] 徐志强[1] 钟永健[1] 刘建国[1] 赵程虹 朱宏福 Li Zheng;Zhang Xiaobing;Xia Chen;Xu Zhiqiang;Zhong Yongjian;LiuJianguo;Zhao Chenghong;Zhu Hongfu(Technology Center,China Tobacco Zhejiang Industrial Co Ltd,Hangzhou 310024,China)

机构地区：[1]浙江中烟工业有限责任公司技术中心,浙江杭州310024

出　　处：《湖南文理学院学报（自然科学版）》2022年第2期67-72,94,共7页Journal of Hunan University of Arts and Science(Science and Technology)

基　　金：浙江中烟重点科技项目(ZJZY2021B001)。

摘　　要：为了解不同成熟度上部叶鲜烟素质及烤后质量。研究K326品种尚熟、适熟、过熟鲜烟叶素质的差异。结果表明:随成熟度提升,鲜烟叶组织结构疏松度显著提升;SPAD值和色素含量显著降低,类胡萝卜素含量占比呈增长趋势;含水量呈降低趋势,叶片水分游离状态增强;总糖、还原糖、烟碱、总氮、蛋白质含量先增长后降低,淀粉含量显著降低;易烤性变好,耐烤性变差。过熟烟叶烤后化学成分协调性较好,评吸得分和均价最高。不同成熟度鲜烟素1质存在明显差异,可依据鲜烟素质制定烘烤工艺,以促进烘烤质量的形成。In order to understand the quality of fresh tobacco and the quality of cured tobacco with different maturity of upper leaves.Flue-cured tobacco variety K326 is used as experimental material.The quality differences of fresh tobacco leaves with different maturity(unripe maturity,proper maturity and over maturity)are studied.The results show that:With the improvement of maturity,the loose degree of fresh tobacco tissue structure was significantly improved,SPAD value and pigment content decrease significantly,and the proportion of carotenoid content shows an increasing trend,and the moisture content of fresh tobacco decreases,and the moisture free state of leaves is enhanced,and the contents of total sugar,reducing sugar,nicotine,total nitrogen and protein increase first and then decrease.The starch content decreases significantly.The easy curing potential of tobacco leaves become better and the endurable curing potential become worse.After flue-curing,the chemical components of over mature tobacco had good coordination,and the sensory evaluation score and average price are the highest.There are significant differences in the quality of upper leaf fresh tobacco in different maturity.According to the quality of fresh tobacco,the corresponding curing process can be made.The purpose is to promote the formation of flue-cured quality.

关 键 词：成熟度 上部叶 K326 鲜烟素质 暗箱试验 烤后质量 

分 类 号：S572[农业科学—烟草工业]