摘要
[目的]测定不同陈化条件下烤烟中还原糖含量和褐变度,探讨它们之间的相互关系。[方法]通过3.5-二硝基水杨酸比色法测定不同温度、湿度等陈化条件下还原糖含量,用分光光度法测定相应条件下褐变度。[结果]烤烟云烟85和翠碧在有氧陈化条件下温度越高、湿度越大,还原糖含量越低,褐变度越大。[结论]烤烟在陈化过程保持低温和低湿可减少烟叶褐变。
[Objective] The aim was to study correlation between reducing sugar content and browning degree of flue-cured tobacco under different aging conditions. [Method] The reducing sugar content of flue-cured tobacco Yunyan 85 and Cuibi in different ageing time, temperature and humidity were determined by 3.5-dinitrosalicylic acid colorimetry and the color of tobacco leaves were determined by spectrophotometry. [Result]When the temperature and humidity were higher, the reducing sugar content was lower and the browning degree of flue-cured tobacco was higher. [Conclusion] The browning degree of flue-cured tobacco in ageing could be prevented to some extent by maintaining low temperature and low humidity.
出处
《安徽农业科学》
CAS
北大核心
2010年第13期7153-7155,共3页
Journal of Anhui Agricultural Sciences
基金
福建省烟草专卖局资助项目(闽烟科[2006]18号)
关键词
烤烟
褐变
陈化
还原糖
Flue-cured tobacco
Browning
Aging
Reducing sugar
