变黄阶段温湿度对烟叶焦油含量的影响

Influence of Temperature and Relative Humidity at Yellowing Stage on Tar Content of Flue-cued Tobacco

试验采用温湿度二因素回归最优设计,研究贵烟4号变黄阶段烘烤环境与烤后烟叶焦油含量的关系。结果表明,在温度32～42℃、相对湿度75%～95%范围内,随着变黄湿度的逐渐升高,烤后烟叶焦油含量表现出先逐渐增加而后又下降的趋势;随着变黄温度的逐渐升高,烤后烟叶焦油含量表现先下降后增加的趋势;控制变黄温度35.3～36.8℃、相对湿度75%～80%或90%～95%皆有利于降低焦油含量,但烘烤降焦与增质增香可能存在一定矛盾。

With the best regression of two factors of temperature and relative humidity （RH）,the relationship between tar content and curing condition in the yellowing stage of flue-cured tobacco was studied. The results indicated that when the temperature was from 32 ℃ to 42 ℃ and the RH was from 75% to 95% ,with RH increased gradually,the tar content increased then gradually declined;as temperature increased gradually,the performance of tar content decreased and then increased,which came to the conclusion that the temperature between 35.3 ℃ and 36.8 ℃,RH between 75% and 80% or 90% and 95% would be helpful to lowing tar content. But inhencing quality of cued leave and reducing tar might conflict.