翠碧1号烟叶烘烤过程中色素降解及化学成分变化

Pigment Degradation and Chemical Component Change during Curing of Flue-cured Tobacco Cuibi 1

为优化翠碧1号配套烘烤工艺,提高烟叶质量,考虑到翠碧1号采收成熟度难把握、烤后烟叶外观质量较差等问题,开展了不同成熟度烟叶烘烤过程中色素及化学成分代谢研究。结果表明,烘烤过程中随着温度的提高,叶绿素和类胡萝卜素不断降解,相同部位叶绿素和类胡萝卜素随着采收成熟度提高而降低。就降解速度而言,叶绿素降解主要在38℃之前,类胡萝卜素降解主要在42℃之前,但到46℃后色素含量基本趋于稳定;适熟的鲜烟叶在烘烤过程中其淀粉降解较快,烤后烟叶水溶性糖和还原糖含量较高,总体化学成分较协调。因此,下部叶适当早采以降低烟叶采收成熟度、中部烟叶适当提高烟叶采收成熟度、上部烟叶采取适宜的成熟度,有利于烟叶外观及内在品质的提高。

In order to improve curing effectiveness and quality of tobacco Cuibi 1, pigment and chemical composition change during curing proves were measured. The results showed that, chlorophyll and carotenoid kept degradation with increasing temperature during curing, and most of degradation occurred before 38 ℃ for chlorophyll, and before 42 ℃ for carotenoid. The pigment contents almost unchanged after 46℃. Starch degraded quickly for proper maturity leaves during curing. Soluble sugar and reducing sugar contents of cured leaves were high. Chemical components were well balanced for cured leaves. Harvesting lower leaves earlier to slightly decrease maturity, middle leaves to maximum maturity, and upper leaves to proper maturity are beneficial to the improvement of the tobacco leaf appearance and inner quality.