摘要
以当年收购的河南烤烟Ｂ２Ｆ、Ｃ２Ｆ、Ｘ２Ｆ为实验材料，模拟５０℃发酵法进行实验研究。结果表明，烤烟在发酵过程中，水溶性总糖、总氮、总植物碱、总挥发碱、石油醚提取物的含量均呈下降趋势，总挥发酸的含量呈上升趋势。这些变化表现出发酵前期剧烈而后期逐渐趋于平缓的规律。
The results showed that total sugar total nitrogen, total nicotine, total volatile base, petroleum ether extractive decreased and total volatile acide increased. These changes were more in the earlier stage and less in the later stage during 50℃ artificial fermentation.
出处
《烟草科技》
EI
CAS
1998年第4期5-7,共3页
Tobacco Science & Technology
关键词
烤烟
人工发酵
化学成分
变化规律
烟叶
Flue cured tobacco\ Artificial fermentation \ Chemical component\ Change
