摘要
[目的]研究在密集烘烤过程中关键温度点的稳温时间对烟叶化学成分影响的动态变化.[方法]以K326品种为材料,针对密集烘烤存在的干物质降解不充分和香气物质不足的问题,在湖南省浏阳市开展了密集烘烤关键温度点不同稳温时间烟叶化学成分动态变化研究.[结果]试验表明,在密集烘烤过程中,42℃前烟叶淀粉含量迅速下降、总糖和还原糖含量及糖碱比迅速升高;42 ～47℃,烟叶淀粉含量缓慢下降、总糖和还原糖含量缓慢升高;在47℃后,烟叶淀粉、总糖、还原糖含量及糖碱比基本保持稳定,变化很小.烟叶烟碱、总氮含量随烘烤进程略呈下降趋势,但变化较小;氮碱比变化不大.[结论]在烟叶变黄期和定色期适当增加稳温时间,可使烤后烟叶化学成分更加协调.
[ Objective ] To study the dynamic changes of major chemical components of flue-cured tobacco leaf in bulk-curing of different sta-ble time of key temperatures. [ Method ] The experiment was conducted to solve the insufficient degradation of dry matter and inadequate aromamatter in flue-cured tobacco leaf in application of bulk-curing barn. K326 was used as the material in experiment, and the dynamic changes ofmajor chemical components of flue-curing tobacco leaf in bulk-curing of different stable time of key temperatures were evaluated in Liuyang Cit-y of Hunan Province. [ Result] The results indicated that in 0 -42 ℃during the bulk curing process, the starch decreased fast, while totalsugar and reducing sugar content and ratio of total sugar with nicotine increased fast. In 42 -47 ℃ during the bulk curing process, the starchdecreased slowly, while total sugar and reducing sugar content and ratio of total sugar with nicotine increased slowly. At later stage of bulk cu-ring process, different chemical composition in leaves had a trend to be stable. The nicotine and total nitrogen content had a trend to be de-creased, while changed little. The ratio of total nitrogen with nicotine changed little. [ Conclusion ] The chemical components would more har-monious when stable time proper increased in yellowing period and color fixed period.
出处
《安徽农业科学》
CAS
2014年第36期13170-13173,共4页
Journal of Anhui Agricultural Sciences
基金
湖南省科技厅项目(2013NK3073)
国家烟草专卖局重大专项项目(TS-01)
湖南省烟草公司项目(11-14Aa01)
关键词
密集烘烤
稳温时间
化学成分
动态变化
Bulk curing
Temperature stable time
Chemical components
Dynamic changes
