密集烘烤干筋期最高温度对烟叶致香物质的影响  

Effects of Maximum Temperature during Stem-drying Period on Aroma Components of Flue-cured Tobacco in Bulk-barn

作　　者：王文伦 汪应华 刘羿男 肖毅为 吴佳 王永平 方亮 汪华国 胡小东 WANG Wen-lun;WANG Ying-hua;LIU Yi-nan(Chuxiong Company of Yunnan Provincial Tobacco Corporation,Chuxiong,Yun-nan 675000)

机构地区：[1]云南省烟草公司楚雄州公司,云南楚雄675000

出　　处：《安徽农业科学》2022年第16期130-134,共5页Journal of Anhui Agricultural Sciences

基　　金：中国烟草总公司云南省公司科技项目“电能自动化烤房配套烘烤技术研究”(2017YN21);“陶瓷厚膜热源(CTF)移动式烤房技术研究”(2021530000241037)。

摘　　要：[目的]研究楚雄禄丰烟区干筋期最高干燥温度对烤后烟叶致香物质的影响。[方法]以K326为供试烤烟品种,设62、65、68和70℃4个处理,探索干筋期最佳烘烤温度。[结果]当干筋期温度为65℃时,烤后烟叶致香物质总量最高,新植二烯和其他类致香物质含量最高;当干筋期温度为62℃时,类胡萝卜素类、棕色化产物、苯丙氨酸类和类西柏烷类含量均为最高;当干筋期温度为68和70℃时,烤后烟叶致香物质总量和各分类均较低。[结论]在楚雄禄丰烟区密集烤房烘烤K326时,从提高烟叶致香物质含量的角度来看,最佳干筋温度为65℃。[Objective]To study the effect of maximum drying temperature on the aroma-causing substances of flue-cured tobacco during stem-drying period of Chuxiong Lufeng tobacco area.[Method]K326 was used as the test cured tobacco variety,and four treatments of 62℃,65℃,68℃and 70℃were set to explore the optimal baking temperature during the dry tendon period.[Result]The total amount of aroma components of cured tobacco was highest when the temperature of the stem-drying was 65℃.The highest content of neophytadiene and other aroma components was found when the temperature of the stem-drying was 65℃.The content of carotenoid degradation products,browning re-action products,henylalanine degradation products and cemdrenoid degradation products of cured tobacco were highest when the temperature of the stem-drying was 62℃.The total amount of aroma components and each classification were lower in the cured tobacco when the stem-drying temperatures were 68 and 70℃.[Conclusion]In the bulk-barn of Lufeng tobacco area,the optimal maximum temperature during stem-drying period was 65℃from the perspective of increasing the content of aroma components in the tobacco leaves.

关 键 词：烤烟 干筋期 温度 密集烤房 

分 类 号：TS44[农业科学—烟草工业]