变黄环境对烤烟总酚含量变化规律的影响

Influence of Yellowing Environment on Changing Regulation of Total Phenols Content of Flue-cured Tobacco

试验采用206最优回归设计方案,研究了不同烘烤变黄温、湿度对烤烟中部叶总酚含量的变化规律。结果表明:在试验温湿度范围内,随着温度的升高,总酚含量呈现先升后降的变化趋势,湿度对总酚的影响则与温度相反,温度对总酚含量的影响大于湿度,中温及高湿更有利于总酚含量的增加。综合考虑,以提高总酚含量从而增加烟叶中香气值,建议变黄环境在温度35.8～36.7℃、相对湿度93.0%～95.0%(即干湿差2.0℃)这宜。

In the experiment, the best regression of two factors of temperature and relative humidity （RH） was used to study the influence of yellowing environment on total phenols of flue - cured tobacco. The result showed that increasing, total phenols presented a trend of parabola curve, but contrary to that of humidity. The result also indicated that the effect of temperature was more than that of humidity, and the and higher humidity in yellowing stage were beneficial to the total phenols. By comprehensive consideration, the content of total phenols could be improved in order to improve the aroma of tobacco, it was suggested that the best temperature and RH were 35.3℃- 36.3℃ and 93.0% - 95.0% respectively.