烟叶松片回潮不同加水比例和热风温度对感官和部分化学成分的影响

Effects of Different Water Proportion and Hot Wind Temperature on Sensory and Some Chemical Constituents of Tobacco Leaf Loose Piece

[目的]研究烟叶松片回潮过程中不同加水比例和热风温度对感官和部分化学成分变化的影响。[方法]以云南、贵州、津巴布韦3个产地的中部烟为试验样本,固定其他工艺参数,调整松片回潮工序的加水比例和热风温度,研究相应的化学成分变化,并对各样品进行感官评吸对比。[结果]3个产地的烟叶松片回潮后烟碱都略有增加,评吸最好的样品降烟碱、假木贼碱和新烟碱含量比评吸最差样品小;不同工艺条件下的不同单料烟,各有机酸的含量与其感官质量的好坏并不呈一致的相关关系;评吸最好样品香味成分总量明显高于评吸最差样品;糖类化合物含量与感官质量呈负相关;挥发酸类化合物基本都是烟叶内在质量的有利因素,但易挥发损失;总体烟叶中的多酚略有减少,烤烟中多酚含量与感官质量呈正相关。对该试验中的3个单料烟,在松片回潮工序中,其氨基酸总体是增加的,但不同工艺条件下的氨基酸含量与感官质量呈负相关。[结论]研究可为烟草加工工艺的改善提供一定的理论依据。

[Objective] To study effects of different water proportion and hot wind temperature on sensory and chemical constituents during moisture regain of tobacco leaf loose piece.[Method] With tobacco from Yunnan,Guizhou and Zimbabwe as experimental samples,fixing other technique parameters,adjusting water proportion and hot wind temperature,the corresponding chemical constituents variation was studied.[Result] After moisture regain,nicotine in tobacco loose piece from three producing area are all increased.The content of nornicotine,anabasine and anatabine was less in better evaluating sample than poor one.Under different technique conditions,organic acid content and sensory quality have no consistent correlation.The flavor content in better evaluating tobacco was obvious higher than poor one;sugar compounds content showed negative correlation with sensory quality;polyphenol in general tobacco leaf decreased,showed positive correlation with sensory quality.During loose piece moisture reagain process,amino acid increased,showed negative correlation with sensory quality under different technique conditions.[Conclusion] The study will provide a theoretical basis for the improvement of tobacco processing technique.