不同烤烟品种对烘烤条件的响应差异分析

Analysis of Response of Different Flue-cured Tobacco Varieties to Baking Conditions

为探究不同烤烟品种烟叶对不同烘烤工艺的品质响应差异。以云烟97、K326、NC71、NC102和NC297品种的中部叶为供试材料,使用皖南烟区主栽品种云烟97和NC297烘烤工艺分别在2座烤房内进行烘烤,通过分析烤后烟叶的经济性状、化学成分和感官质量,判断不同烤烟品种对烘烤条件的响应差异。在T1处理工艺下,云烟97的均价最高(22.47元/kg),NC102和K326的淀粉和叶绿素降解较充分,评吸得分以K326最高(66.33分);T2处理工艺下,K326的均价最高(23.63元/kg),NC297的淀粉和叶绿素降解率均较高,其评吸得分也较高(65.17分)。因此,通过适当调整烘烤工艺可提高云烟97和K326的内在质量,并保持其经济性状稳定。

This study aimed to explore the response of different flue- cured tobacco varieties to various baking conditions. The middle leaves of flue- cured tobacco varieties Yunyan 97,K326,NC71,NC102 and NC297 were used as test materials,and they were baked respectively in 2 curing barns by using the technology of baking Yunyan 97 and NC297 in Wannan. Through analyzing the economic characters,chemical compositions and sensory quality of baked tobacco leaves,we estimated the response difference of different flue- cured tobacco varieties to baking conditions. Under T1 treatment process,Yunyan 97 had the highest average price（ 22. 47 yuan/kg）; the degradation of starch and chlorophyll in NC102 and K326 was relatively sufficient; K326 had the highest score of smoking assessment（ 66. 33）. Under T2 treatment process,K326 had the highest average price（ 23. 63 yuan / kg）; the degradation rates of both starch and chlorophyll in NC297 were higher,and its score of smoking assessment was also higher（ 65. 17）. Thus,properly adjusting baking technology could improve the inner quality of Yunyan 97 and K326,and keep their economic characters stable.