不同烘烤工艺对初烤烟叶多酚及有机酸含量的影响

Effects of Different Curing Techniques on Polyphenol and Organic Acid Contents in Flue-cured Tobacco Leaves

[目的]探索改善烤烟品种K326中部叶质量的最佳烘烤调制工艺,实现K326中部叶在烘烤过程中的提质增香。[方法]采用4种不同的烘烤工艺对重庆市烟区K326品种中部烟叶进行烘烤调制,并对各烘烤工艺下的初烤烟叶多酚和有机酸的含量进行了比较研究。[结果]研究表明,中部初烤烟叶总绿原酸含量和多酚类物质总含量均表现为:重庆市三段六步式烘烤工艺初烤烟叶最高,外动力排湿烘烤工艺次之,三段式烘烤工艺最低;4个处理的中部初烤烟叶高级脂肪酸含量差异不明显,但外动力排湿烘烤工艺能明显降低中部初烤烟叶中柠檬酸和草酸的含量,其他非挥发性有机酸的含量与其他3个处理相比差异不明显。[结论]重庆市三段六步式烘烤工艺和外动力排湿烘烤工艺的中部初烤烟叶香气质和香气量优于其他2个处理,且外动力排湿烘烤工艺处理的中部烟叶原料有利于其卷烟制品燃吸时烟气的酸碱平衡。

[ Objective ] To explore the optimal curing technique for improving the quality and promoting the aroma of middle leaves of tobacco K326. [ Method] The contents of polyphenol and organic acid in the leaves cured by different curing techniques were compared. [ Result] The result showed that the contents of total chlorogenic acid and polyphenols in the middle leaves were the highest using the three-phase and six- step curing technique in Chongqing, followed by the curing technique of external force moisture removal, and the three-phase curing technique was the lowest. There was no obvious difference in the higher fatty acids content among the four curing techniques. The content of citric acid and oxalic acid were decreased sharply by the curing technique of external force moisture removal, but the other nonvolatile organic acid con- tents were not greatly different with the other three treatments. [ Conclusion ] The quantity and quality of aroma in the middle leaves cured by the three-phase and six-step curing technique in Chongqing and the curing technique of external force moisture removal were superior to the other two curing techniques. The cured middle leaves treated by the curing technique of external force moisture removal could he better for keeping the acid base balance of cigarette gas when it burning and smoking.