不同香型产区烤烟高可用性上部烟叶质量特征分析  

Quality characteristics of upper tobacco leaves with high usability and flavor types from different tobacco growing regions

作　　者：王建伟[1] 张艳玲[1] 王桂瑶 周汉平[1] 刘相甫 段卫东 WANG Jianwei;ZHANG Yanling;WANG Guiyao;ZHOU Hanping;LIU Xiangfu;DUAN Weidong(Zhengzhou Tobacco Research Institute of CNTC,Zhengzhou 450001,China;China National Leaf Tobacco Corporation,Beijing 100055,China;China Tobacco Henan Industrial Co.,Ltd.,Zhengzhou 450016,China)

机构地区：[1]中国烟草总公司郑州烟草研究院,郑州450001 [2]中国烟叶公司,北京市100055 [3]河南中烟工业有限责任公司,郑州市450016

出　　处：《烟草科技》2025年第1期61-68,共8页Tobacco Science & Technology

基　　金：中国烟草总公司重点科技项目“品牌导向型高可用性上部烟叶开发与高效利用技术研究”(110202102035);河南中烟工业有限责任公司科技项目“豫中产区‘上六片’烟叶提质增量关键技术推广与应用”(2022410000340100);“基于成熟度的河南烟叶浓香风格特色彰显技术研究与应用”(2021410000300262)。

摘　　要：为明确不同香型产区烤烟高可用性上部烟叶的质量特征,以工业企业基地单元上部烟叶为材料,以工业可用性为主要依据,分析了浓、中间、清香型产区不同可用性上部烟叶常规化学成分、外观质量、感官质量等的差异。结果表明:①外观质量方面,浓香型产区高可用性上部烟叶的成熟度、叶片结构疏松程度和身份适中程度相对较高;中间香型产区高可用性上部烟叶外观质量各项指标的定量评价分值较高;清香型产区高可用性上部烟叶成熟度相对较低。②常规化学成分指标中,总植物碱对不同香型产区上部烟叶感官质量指标的影响存在明显差异,适度提高上部烟叶总植物碱含量有利于浓香型产区改善烟叶香气质,提高香气量、浓度、劲头和评吸总分,明显增大中间香型烟叶刺激性,对清香型上部烟叶香气质会造成一定程度的不利影响。此外,提高钾含量和降低氯含量也是提高浓香型产区上部烟叶感官质量的重要因素。③对于浓香型和清香型产区,风格指标中浓度和劲头是影响上部烟叶可用性的关键因素,可用性较高的浓香型产区上部烟叶需要更高的香气量、浓度和劲头,而在清香型产区高浓度和劲头则会对上部烟叶可用性产生不利影响。To clarify the quality characteristics of upper tobacco leaves with high usability and different flavor types from different tobacco growing regions,the upper tobacco leaf samples were collected from industrial enterprise base units.Taking industrial usability as the primary basis,a comparative analysis was conducted on the routine chemical components,appearance quality,and sensory quality of upper tobacco leaves from robust,medium,and fresh flavor type regions.The results showed that:1)In terms of appearance quality,upper tobacco leaves from robust flavor type regions had relatively higher maturity,looser leaf structure,and more moderate body.Conversely,leaves from medium flavor type regions scored higher in appearance quality indicators,while those from fresh flavor type regions,despite high usability,exhibited relatively lower maturity.2)Among routine leaf chemical components,the influence of total alkaloid content on the sensory quality indicators of upper tobacco leaves varied significantly across the flavor type regions.A moderate increase in total alkaloid content positively affected aroma quality,enhancing aroma intensity,concentration,and strength,resulting in higher overall sensory evaluation scores for leaves from robust flavor type regions.However,this enhancement notably increased irritation of medium flavor type leaves and had detrimental effects on the aroma quality of fresh flavor type leaves.Furthermore,increasing potassium content and reducing chlorine content emerged as crucial strategies for enhancing the sensory quality of upper tobacco leaves with robust flavor type.3)For robust and fresh flavor type regions,concentration and strength were key factors influencing the usability of upper tobacco leaves.Upper tobacco leaves with higher usability from robust flavor type regions require higher aroma quantity,concentration and strength,whereas in fresh flavor type regions,these factors may adversely affect usability.

关 键 词：烤烟 上部烟叶 可用性 风格特色 成熟度 总植物碱 感官质量 

分 类 号：S572[农业科学—烟草工业]