摘要
针对密集烘烤存在的干物质降解不充分和香气物质不足的问题,以‘K326’品种为材料,在湖南省浏阳市开展了密集烘烤关键温度点不同湿度控制烟叶化学成分动态变化研究。结果表明:(1)在密集烘烤过程中,42℃前淀粉含量迅速下降、总糖和还原糖含量及糖碱比迅速升高;42~47℃,淀粉含量缓慢下降、总糖和还原糖含量缓慢升高;在47℃后,淀粉、总糖、还原糖含量及糖碱比基本保持稳定,变化很小。(2)烟叶烟碱、总氮含量随烘烤进程略呈下降趋势,但变化较小;氮碱比变化不大。(3)在烟叶变黄期和定色期适当增加湿球温度,可使化学成分更加协调。
The experiment was conducted to solve the insufficient degradation of dry matter and inadequate aroma matter in flue-cured tobacco leaf in application of bulk-curing barn.' K326 ' was used as the material in experiment,and the dynamic changes of major chemical components of flue-curing tobacco leaf in bulk-curing of different stable time of key temperatures were evaluated in Liuyang City of Hunan Province.The results indicated that:(1)in 0-42℃ during the bulk curing process,the starch decreased fast,while total sugar and reducing sugar content and ratio of total sugar with nicotine increased fast.In 42-47℃ during the bulk curing process,the starch decreased slowly,while total sugar and reducing sugar content and ratio of total sugar with nicotine increased slowly.At later stage of bulk curing process,different chemical composition in leaves had a trend to be stable.(2)The nicotine and total nitrogen content had a trend to be decreased,while changed little.The ratio of total nitrogen with nicotine changed little.(3)The chemical components would more harmonious when wet bulb temperature proper increased in yellowing period and color fixed period.
出处
《中国农学通报》
CSCD
2013年第6期213-216,共4页
Chinese Agricultural Science Bulletin
基金
国家烟草专卖局重大专项"浓香型特色优质烟叶开发"(TS-01)
湖南省烟草公司项目"湖南浓香型特色优质烟叶开发"(11-14Aa01)
关键词
密集烘烤
湿度控制
化学成分
动态变化
bulk curing
wet bulb temperature control
chemical components
dynamic changes