烘焙工序对白肋烟主流烟气中7种有害成分及感官质量的影响  

Effect of Baking Process on the Release of Seven Harmful Components in Mainstream Cigarette Smoke and Sensory Quality of Burley Tobacco

作　　者：胡锐 王宏伟[1] 鲍穗 汪清泽 程雷平 方鼎[1] 陈闯[1] 许宗保[1] 田忠[1] HU Rui;WANG Hong-wei;BAO Sui(China Tobacco Anhui Industrial Co.,Ltd.,Hefei,Anhui 230088)

机构地区：[1]安徽中烟工业有限责任公司,安徽合肥230088

出　　处：《安徽农业科学》2023年第3期184-187,239,共5页Journal of Anhui Agricultural Sciences

基　　金：安徽中烟工业有限责任公司科技项目(JS2017119)。

摘　　要：为探索烘焙工序对白肋烟主流烟气中7种有害成分及感官质量的影响,考察了4个区热风温度、4个区水添加量、烘焙时间等3个工艺参数对白肋烟主流烟气中CO等7种有害成分释放量及感官质量影响的主次因素。研究结果表明,CO、苯酚含量影响的主次因素依次为烘焙时间、4个区水添加量、4个区热风温度;HCN、NH_(3)含量影响的主次因素依次为4个区热风温度、烘焙时间、4个区水添加量;NNK、B[a]P、巴豆醛含量影响的主次因素依次为4个区热风温度、4个区水添加量、烘焙时间,且低热风温度H值较低。4个区热风温度对感官质量影响更显著,4个区低热风温度的低强度处理能够保持较好的白肋烟香气,较高的烟气浓度,较低的危害性指数;4个区高热风温度的高强度处理白肋烟香气损失较多,烟气更加柔和,口感指标较好,危害性指数偏高。因此,4个区热风温度设计为100、130、120、80℃,样品感官质量最好,H值较低。In order to explore the influence of the baking process on the release of seven harmful components in the mainstream flue gas and sensory quality of burley tobacco,the primary and secondary factors including the hot air temperature in four areas,water addition in four areas,and the baking time were investigated.The results showed that the primary and secondary factors of CO and phenol content were baking time,water addition in four areas and hot air temperature in four areas;the primary and secondary factors of HCN and NH_(3) content were hot air temperature,baking time and water addition in four areas;the primary and secondary factors of NNK,B[a]P and crotonaldehyde content were hot air temperature in four areas,water addition in four areas and baking time,and the content of low hot air temperature is low.Hot air temperature in four areas had more significant effect on sensory quality.The low intensity treatment of low temperature of hot air in four areas could keep good aroma of burley tobacco,higher smoke concentration and lower hazard index;the high intensity treatment of high temperature of hot air in four areas had more loss of aroma,softer smoke,better taste index and higher hazard index.Therefore,the temperature of hot air in four areas was designed as 100,130,120 and 80℃.The sensory quality of the sample was the best,and the H value was low.

关 键 词：烘焙工序 白肋烟 有害成分 感官质量 

分 类 号：TS411[农业科学—烟草工业]