定色期烘烤工艺优化对加热卷烟烟叶质量的影响  

Effect of Curing Process Optimization in Color-Fixing Stage on Quality of Heated Tobacco Product Leaves

作　　者：胡彬彬 付丽美 杨丽平 董天学 赵英佑 李超玲 唐石云 陈颐 HU Bin-bin;FU Li-mei;YANG Li-ping;DONG Tian-xue;ZHAO Ying-you;LI Chao-ling;TANG Shi-yun;CHEN Yi(Yunnan Academy of Tobacco Agricultural Sciences,Kunming 650021,PRC;Lincang Municipal Tobacco Company of Yunnan,Lincang 677000,PRC;Qujing Municipal Tobacco Company of Yunnan,Qujing 655000,PRC;Honghe Prefecture Tobacco Company of Yunnan,Mile 652300,PRC;China Tobacco Yunnan Industrial Co.,Ltd.,Kunming 650201,PRC)

机构地区：[1]云南省烟草农业科学研究院,云南昆明650021 [2]云南省临沧市烟草公司,云南临沧677000 [3]云南省曲靖市烟草公司,云南曲靖655000 [4]云南省红河州烟草公司,云南弥勒652300 [5]云南中烟工业有限责任公司,云南昆明650201

出　　处：《湖南农业科学》2023年第10期63-69,共7页Hunan Agricultural Sciences

基　　金：云南省技术创新人才项目(202305AD160036);中国烟草总公司重大专项[110202001015(XX-11)];云南省烟草专卖局科技项目(2020530000241004,2021530000241008)。

摘　　要：以烤烟品种K326为试验材料,以“七步进阶式”烘烤为对照(CK),比较了延长稳温时间定色工艺(T1)和缓慢升温定色工艺(T2)下初烤烟叶常规化学成分、香气前体物质、致香成分、棕色化反应产物、芳香族氨基酸产物的含量和感官评吸质量,为加热卷烟在低温体系下的品质提升提供依据。结果表明:T1和T2均可以显著提高“潜香型”物质(绿原酸、芸香苷和莨菪亭)、“调香型”物质(新植二烯、巨豆三烯酮、β-大马酮、β-紫罗兰酮、香叶基丙酮和类胡萝卜素产物)和棕色化反应产物(糠醛、糠醇、2-乙酰呋喃和5-甲基糠醛)的含量(P <0.05);T1处理的加热卷烟烟叶香气香味得分和感官评吸质量总分最优,表明定色期关键温度点(48和54℃)延长稳温时间能有效提高加热卷烟烟叶的质量;偏最小二乘模型(PLS-PM)表明,质体色素降解产物新植二烯、巨豆三烯酮、大马酮、紫罗兰酮等正向作用于加热卷烟烟叶感官评吸质量。综上所述,在定色期关键温度点(48和54℃)延长稳温时间可有效提高类胡萝卜素及其降解产物的含量,从而更有利于提升加热卷烟的烟叶品质。With the"seven-step"curing as the control(CK),the contents of conventional chemical components,aroma precursors,aroma components,browning reaction products,and aromatic amino acid products,and sensory evaluation quality of flue-cured tobacco variety K326 were compared between the color fixing process of prolonging the time of stabilizing temperature(T1)and the color fixing process of slowly heating up(T2),so as to provide a basis for improving the quality of heated tobacco product in low temperature system.The results show that both T1 and T2 could significantly increase the contents of"latent aromatic"substances(chlorogenic acid,rutin and scopoletin),"flavoring"substances(neophytadiene,megastigmatrienone,β-damascenone,β-ionone,geranyl acetone and carotenoid products)and brown-reaction products(furfural,furfuryl alcohol,2-acetyl furan and 5-methyl furfural)(P<0.05).Aroma score and the total score of sensory evaluation of smoking quality of the heated tobacco product leaf in T1 treatment were the highest,indicating that extending the temperature stabilization time at the key temperature points(48℃and 54℃)during the color fixing period could effectively improve the quality of the heated tobacco product leaf.Partial Least Squares Path Modeling(PLS-PM)showed that the degradation products of plastid pigment like neophytadiene,megastigmatrienone,damascenone and ionone had positive effects on the sensory quality of heated tobacco product leaves.In conclusion,extending the temperature stabilization time at the key temperature points(48℃and 54℃)during the color fixing period can effectively improve the contents of carotenoids and their degradation products,which is more conducive to the improvement of the quality of heated tobacco product leaves.

关 键 词：加热卷烟 烘烤工艺 致香成分 感官质量 

分 类 号：TS443[农业科学—烟草工业]