采收成熟度对烤烟淀粉含量影响的初步研究

Effects of Maturity on Starch Content of Flue_cured Tobacco

在河南省宝丰县进行了欠熟、生理成熟、工艺成熟、过熟等不同采收成熟度对烤烟淀粉含量的影响试验。结果表明:从欠熟至成熟,烟叶淀粉含量逐渐升高,工艺成熟烟叶淀粉含量达到最高,中部叶为34 67%,上部叶高达35 21%,过熟烟叶淀粉含量又降低,上部叶为28 12%,中部叶为25 66%;在三段式烘烤工艺条件下,工艺成熟采收的烟叶烤后淀粉含量较低,还原糖含量较适宜,化学成分较协调,烟叶香气质中等略高,香气量尚足,余味尚适,其吸食品质优于其它成熟度采收的烟叶。

The starch contents of flue_cured tobacco harvested in different mature stages (unripe, mature, ripe and over_ripe) were studied in Baofeng, Henan Province. The results showed that: 1) the starch content in fresh leaves increased gradually from unripe to ripe stages, the highest was in the ripe stage, which was 34.67% in (cutters) and 35.21% in upper leaves, respectively. The starch contents of cutters and upper leaves reduced in over_ripe stage, which were 28.12% and 25.66%, respectively; 2) for tobacco leaves harvested in ripe stage and cured with the three_phase flue_curing method, starch content was lower (5.8%), reducing sugar content was suitable, chemical composition was harmonious, and smoking quality was the best.