打叶复烤润叶方式对烟叶质量的影响

Effects of Moistening Method on Quality of Flue-Cured Tobacco of Threshing and Redrying

为探索不同质量档次初烤烟叶较适宜的润叶方式,研究了蒸汽润叶和汽水混合润叶对红大B1F、云烟87XZF初烤烟叶主要化学成分和感官质量的影响。结果表明,汽水混合润叶后烟叶中多酚、色素含量降幅大于蒸汽润叶,红大B1F、云烟87XZF多酚含量降幅分别为8.99%、10.54%,色素含量降幅分别为18.29%、22.11%,且各类致香成分含量高于蒸汽润叶。红大B1F烟叶采用蒸汽润叶后感官质量得分较高,主要表现在香气质感改善和余味舒适性提升等方面;云烟87XZF烟叶采用汽水混合润叶后感官质量得分较高,主要表现在除杂降刺和香气量提升等方面。

Aiming to investigate the appropriate moistening method of the different quality of flue-cured tobacco, the steam and steam mixing water was studied in Hongda-B1F and Yunyan-87XZF, and their main chemical component and sensory quality were determined. The results illustrated that there were no significant difference on chemical composition of tobacco leaf between steam processing and steam mixing water processing. The reduction rate of polyphenols and colorantsafter steam mixing water processing was bigger than that of steam processing. The polyphenols of Hongda-B1F and Yunyan-87XZF after steam mixing water processing were reduced by 8.99%, 10.54% respectively, similarly, the colorants were reduced by 18.29%, 22.11% respectively, and the total amount of aroma components were growing significantly after steam mixing water processing. The sensory quality of Hongda-B1F received higher scores after steam processing, and the main performance im- provement were in aroma and flavor, et al. However, the steam mixing water processing was approached for Yunyan-87XZF, with the volume of aroma improving and the offensive smoke and irritancy reducing as well.