低温变黄与干筋烘烤工艺对中上部烟叶质量的影响

Effect of Baking Technology at Low Temperature in Yellowing Stage and Stem-drying Stage on Tobacco Quality

为了优化与改进密集烤房烘烤工艺,以现行三段式烘烤工艺为对照(CK),研究了低温变黄与干筋烘烤工艺(即增加35℃和60℃稳温时间,低温65℃干筋)对中、上部烟叶外观质量、化学成分、香气物质和评吸质量的影响。结果表明,低温烘烤工艺对不同部位烟叶质量的影响有所不同。上部烟叶的外观质量、化学成分协调性和感官评吸质量在该工艺下得到了较为突出的改善,其致香物质总量、质体色素降解产物、苯丙氨酸类香气物质、类西柏烷类物质和其他类香气物质的含量分别较CK显著增加了36.93%、24.66%、52.48%、92.18%、64.78%。该工艺一定程度上提高了上部烟叶的质量,但是对中部烟叶质量的改善效果较为一般。

To optimize and improve bulk curing technology,the effects of a new bulk curing tech-nology on the appearance quality, chemical composition, aroma components and smoking quality of middle and upper leaves were studied with the control of three-stage flue-curing technology. The results showed that effect on tobacco leaves in different positions was different under low tempera-ture curing. The appearance quality, harmony of chemical components and smoking quality of upper leaves in the low temperature curing progress were improved much more. Besides, the content of aroma compo-nents, degradation products of chromoplast pigment, phenylalanine aroma components, cembratriendid compounds,and other aroma components increased by 36. 93%, 24. 66%, 52.48%, 92. 18% and 64.78 % compared with CK. To a certain extent,the low temperature curing could improve quality of upper leaves, but to middle leaves the improvement was not so obvious.