不同品种烤烟烟叶调制前后理化特性分析

Physico-chemical characteristics of tobacco leaves before and after flue-curing from different tobacco cultivars

以云烟85、K326和红花大金元为材料,分析了3个烤烟品种调制前后烟叶的理化特性.结果表明:在保山隆阳烟区生态条件下,云烟85烤烟叶片的含水量高于K326,而K326叶脉中含水量高于云烟85,红花大金元的结合水含量高,叶片中的极性有机物含量高于云烟85.在云烟85和K326烤前烟叶中淀粉和蛋白质积累较多,而红花大金元烟叶淀粉和蛋白质含量相对较少,因而红花大金元烤后烟叶中总糖、还原糖、两糖差和氨基酸、烟碱含量均低于云烟85和K326.红花大金元烤后烟叶中非还原性多聚糖含量低,调制前后糖/碱变化幅度较云烟85和K326小,还原糖与氨基酸比值和氨基酸与烟碱比值均呈下降趋势,这些特征是该烟区红花大金元烟叶香气品质和工业可用性好的原因之一.

In order to investigate quality characteristics of tobacco leaves in Longyang area of Yunnan Baoshan,the physico-chemical characteristic of tobacco leaves before and after flue-curing from Yunyan85, K326 and Hongda were researched. The results showed that under the ecological conditions of Baoshan Longyang,the moisture content in flue-cured tobacco leaves of Yunyan85 was higher than that of K326, while it in vein of K326 was higher than that of Yunyan85. There were more bound water in the flue-cured tobacco leaves of Hongda and more polar organic compounds compared to Yunyan85. Before roasting, tobacco leaves of Yunyan85 and K326 accumulated a wealth of starch and protein,but Hongda had less of it. As a result, level of the total sugar,reducing sugar, differences between two kinds of sugar and amino acids, nicotine in leaves of Hongda were lower compared to Yunyan85 and K326 after baking. Compared with Yunyan85 and K326,content of non-reducing polysaccharide was low and variations of sugar-nicotine ratio of Hongda after flue-curing was small. The ratio of reducing sugar-amino acid and amino acid-nicotine of Hongda tended to decrease. All of these characteristics proved that Hongda had good quality and excellent industrial usability.