晾制时间对上部叶烘烤过程生理特性和烟叶品质的影响  

Effects of Air-curing Time on Physiological Characteristics of Upper Leaves during Curing and Quality of Flue-cured Tobacco

作　　者：池国胜 辛永康 刘智奇 李奎 李运有 叶礼霆 李炳兵 江长建 王景 周阳 CHI Guo-sheng;XIN Yong-kang;LIU Zhi-qi;LI Kui;LI Yun-you;YE Li-ting;LI Bing-bing;JIANG Chang-jian;WANG Jing;ZHOU Yang(Guangze Branch of Nanping Tobacco Company,Guangze 354100,China;College of Tobacco Science,HenanAgricultural University/Key Laboratory of Tobacco Cultivation of Tobacco Industry/National Research Base of TobaccoCultivation Physiology and Biochemistry,Zhengzhou 450046,China;Tobacco Leaf Purchase Center,China Tobacco ShaanxiIndustrial Co.,Ltd.,Baoji 721013,China)

机构地区：[1]南平市烟草公司光泽分公司,福建光泽354100 [2]河南农业大学烟草学院/烟草行业烟草栽培重点实验室/国家烟草栽培生理生化研究基地,河南郑州450046 [3]陕西中烟工业有限责任公司原料采购中心,陕西宝鸡721013

出　　处：《江西农业学报》2024年第4期23-28,共6页Acta Agriculturae Jiangxi

基　　金：福建省烟草公司南平市公司项目“陕西中烟品牌导向的优质上部叶开发与工业应用”(2022350700240102)。

摘　　要：为探究晾制时间对上部叶烘烤过程生理特性和烤后烟叶品质的影响,以K326的上部叶为试验材料,通过先晾后烤的方法,以当地常规烘烤(无晾制)模式为对照(CK),设置了T_(1)(晾制24 h)、T_(2)(晾制36 h)2种晾制时间,探究了先晾后烤处理对烟叶烘烤工艺、烘烤过程烟叶的生理特性及烤后烟化学成分和香气成分的影响,得出最适宜的晾制时间和烘烤工艺。结果表明:与常规烘烤相比,T_(1)、T_(2)处理在烘烤前含水率分别下降了2.81、3.03个百分点;T_(2)处理烘烤总用时下降了22 h,均价提高了4.13%;与CK相比,T_(2)处理烤后烟叶烟碱和总氮含量分别显著降低了1.16、0.35个百分点;T_(1)、T_(2)处理棕色化反应产物、苯丙氨酸裂解产物、类胡萝卜素降解产物总量均增加,T_(2)处理的香气总量提升了6.40%。综上所述,南平地区K326上部叶经过先晾后烤处理后烘烤用时缩短、经济性状好、烤后烟叶总体质量符合上部叶增效提质要求,其中T_(2)处理的效果整体表现最优。In order to study the effects of air-curing time on the physiological characteristics of upper leaves during curing and the quality of flue-cured tobacco,the upper leaves of K326 were used as experimental materials,and the local conventional way(no air-drying before curing)was used as CK.Two drying time(T_(1):24 h;T_(2):36 h)were set up,and the effects of air-drying followed by flue-curing on flue-curing technology,physiological characteristics and chemical and aroma components of flue-cured tobacco were studied.The results showed that the moisture content of T_(1)and T_(2)treatments decreased by 2.81 and 3.03 percent points respectively,the total curing time of T_(2)treatment decreased by 22 h,and the average price increased by 4.13%.The nicotine and total nitrogen content in T_(2)treatment samples were significantly reduced by 1.16 and 0.35 percent points respectirely.The browning reaction products,L-phenylalanine pyrolysis products and carotenoid degradation products in T_(1)and T_(2)treatments were increased,and the total aroma amount in T_(2)treatment was increased by 6.40%.Based on the above results,the curing time of the upper leaves of K326 in Nanping was shortened by adding air-curing before the flue-curing,the economic characters were better,and the overall quality of the flue-cured leaves met the quality requirements of the upper leaves.The effect of T_(2)treatment was the best.

关 键 词：烤烟上部叶 先晾后烤 变黄期 含水率 化学成分 香气成分 

分 类 号：S572[农业科学—烟草工业]