烤烟调制过程中微波处理对烟草特有亚硝胺含量的影响

Effects of Microwave Treatments on the Content of Tobacco-specific Nitrosmaines(TSNA) in Flue-cured Tobacco Curing

研究了烤烟调制初期及变黄过程中,微波处理对烟草特有亚硝胺(TSNA)、硝酸盐、亚硝酸盐及其它含氮化合物的影响。结果表明:在烤烟调制初期和变黄过程中用频率为2 450 MHz的微波对烟叶进行适当处理均能降低TSNA的含量。其中以在烟叶完成变黄后进行微波处理90 s最为明显,总体来说,在烟叶变黄后对烟叶进行微波处理效果优于对鲜烟叶进行处理,然而微波处理对总氮、蛋白质等含氮化合物影响不很明显。

Effects of microwave treatments on the content of tobacco-specific nitrosmaines（TSNA） in Fluecured tobacco curing of were studied. There are conclusions as bellow： the content of TSNA in the fluecured tobacco leaf can be decreased by microwave treatment during the early stage of curing and the yellowing stage wuich frequency was 2 450 MHz In which the best was when microwave prolong 90 s in the yellowing stage, and the effects was better when microwaving in the yellowing stage than in the early stage of curing, hower the microwaver had little effects on the content of total nitrogen and protein.