摘要
为探明不同类型烤房对原烟质量特征的影响，取相同烟地的中部叶在不同烤房中烘烤，对原烟外观质量和内在质量进行检测。结果表明：原烟的外观质量以密集烤房和散叶烤房最好；上等烟比例以密集烤房（41．45％）最高，气流下降式普改密烤房（39．60％）次之；糖碱比以墙体排湿烤房（11．15）最好、密集烤房（12．75）次之。香型指数在2．8964（自然通风气流上升式烤房）～3．5904（气流下降式普改密烤房）．均属于中间香型。说明，烤房类型对原烟的质量特征具有一定的或明显的影响．但没有改变烟叶的香型。
Six kinds of barns were used to cure tobacco leaves from the same field for measuring raw tobacco external and internal quality. The results showed that the external quality of raw tobacco cured from the bulk-curing and loose-curing barns was the best, the proportion of the first-class tobacco cured from the bulk-curing and air descending barns was the first （41.45%） and second （39.60%） respectively, The ratio of sugar to alkaloid cured from the wall-removing humidity and bulkcuring barns was the best （11. 15） and better （12.75） separately and the aroma index from 6 tested barns was from 2. 8964 to 3. 5904. which indicates that different curing barns have the certain or considerable effect on quality characteristic of raw tobacco, but do not change their aroma type.
出处
《贵州农业科学》
CAS
北大核心
2009年第4期55-58,共4页
Guizhou Agricultural Sciences
基金
贵州省黔南州烟草专卖局项目"黔南山地烤烟质量特征和区域定位研究"[黔南科发(2008)32]
关键词
烤房类型
烟叶
质量特征
barn type
tobacco
quality characteristic
