基于SPAD值的烤烟上部叶成熟度分类烘烤对品质的影响  

Effects of Classified Curing According to Maturity on Quality of Upper Tobacco Leaves Based on SPAD Value

作　　者：刘芳[1] 陈国胜 张斌 崔光周 宗胜杰 万鑫 王赐卫 马浩波[1] 高相彬[1] 李淑君[1] 陈初[3] LIU Fang;CHEN Guosheng;ZHANG Bin;CUI Guangzhou;ZONG Shengjie;WAN Xin;WANG Ciwei;MA Haobo;GAO Xiangbin;LI Shujun;CHEN Chu(Tobacco Institute of Henan Academy of Agricultural Sciences,Xuchang,Henan 461000;Xinyang Tobacco Company,Xinyang,Henan 464000;Hongyun Honghe Tobacco(Group)Company of Limited Liability,Kunming,Yunnan 650231,China)

机构地区：[1]河南省农业科学院烟草研究所,河南许昌461000 [2]信阳市烟草公司,河南信阳464000 [3]红云红河烟草(集团)有限责任公司,云南昆明650231

出　　处：《贵州农业科学》2022年第10期13-20,共8页Guizhou Agricultural Sciences

基　　金：河南省烟草公司信阳市公司项目“彰显信阳生态特色的烤烟生产技术体系建设与开发”(2018411500200039);河南省农业科学院基本科研业务项目“不同生态区云烟87上部叶成熟特性差异研究”(2021ZC24)。

摘　　要：【目的】探明烤烟上部叶成熟度分类烘烤对其烤后质量的影响,为彰显信阳市上部烟叶品质及特色提供理论指导。【方法】以烤烟品种云烟87为试验材料,采用叶绿素仪测定上部烟叶各叶位SPAD值,基于SPAD值进行成熟度分类,分析不同成熟度分类烘烤及工艺的烤后烟叶外观质量、感官评吸质量、中性致香物质及主要化学成分。【结果】顶部第2片烟叶距叶基1/5处SPAD值波动相对较小,且后期变化规律趋于稳定,适宜直接作为田间成熟度分类采收标准;与成熟度混合烘烤相比,成熟度分类烘烤在叶片结构等方面表现良好,主要化学成分之间的协调性更好,提升烤后烟叶外观质量及感官质量;与常规烘烤工艺相比,利用优化后的烘烤工艺烤后烟叶外观质量差异不明显,但中性致香物质总量提高,高成熟度烟叶的常规工艺、优化工艺烘烤和低成熟度烟叶优化烘烤工艺的中性致香物质总量较高,分别比常规烘烤方法高0.58%、22.13%和2.66%;主要化学成分更协调,香气量明显增多,杂气、刺激性减轻,烟叶感官质量显著改善。【结论】基于单位点SPAD值的成熟分类采收可直接应用于实际生产中,成熟度分类烘烤尤其是优化后的烘烤工艺明显提高烤后烟叶质量,可在烟区采收烘烤阶段推广应用。【Objective】The effect of classified curing according to maturity on quality of upper tobacco leaves based on SPAD value is explored,so as to provide theory guide for the quality and characteristics of upper tobacco leaves in Xinyang.【Method】Using flue-cured tobacco variety Yunyan 87 as the test material,the SPAD value of each part of the upper tobacco leaves is measured by a chlorophyll meter.With classifying the maturity degree based on SPAD value,the appearance quality,sensory evaluation quality,neutral aroma substances and the main chemical components are analyzed.【Result】The fluctuation of SPAD value of the second leaf at the top where is 1/5 from the leaf base is relatively small,and the change rule becomes stable later,which indicates that it can be used as the harvesting standard in field.Compared with mixed curing,curing according to maturity performs well in aspects of leaf structure,better coordination among the main chemical components,and improvement in appearance and sensory quality of flue-cured tobacco leaves.Compared with the conventional curing process,the optimized curing process has no obvious difference in appearance quality,while the total amount of neutral aroma substances is increased.The total amount of neutral aroma substances in tobacco leaves with high maturity through conventional curing process and optimized curing process and tobacco leaves with low maturity through optimized curing process are relatively high,which increases by 0.58%,22.13%and 2.66%compared with conventional curing process,respectively;The main chemical components become more harmonious,the aroma amount increases,the offensive odor and irritation are reduced,and the sensory quality of tobacco leaves improves significantly.【Conclusion】Classified harvesting and curing according to maturity degree based on the unit point of SPAD value can be directly applied in actual production.The classified curing process according to maturity,especially the optimized curing process,has significantly improved the qua

关 键 词：烤烟 SPAD值 上部叶 成熟度 分类烘烤 烟叶质量 

分 类 号：S572[农业科学—烟草工业]