变黄期关键温度点不同稳温时间对僵硬光滑烟的影响

Effect of Lasting Time at Critical Browning Curing Temperature on Produce of S Group Cured Tobacco

关于不同部位烟叶烘烤的关键温度点稳温时间对僵硬光滑烟的影响,人们缺乏深入的认识。试验在烘烤过程中分别于38,42,48℃稳温不同时间,开展对比试验。结果发现,42℃温度点是淀粉和总细胞壁物质降解很关键的温度点;稳温时间为14 h,有利于烟叶中的淀粉降解转化,而总细胞壁物质在42℃时减少量占整个烘烤过程的50%;试验处理光滑烟比例最低为0.6%。

During curing, the effect of critical temperature on production of S group tobacco of different parts is lack of understanding. For this reason, the contrast test was carried out at 38, 42, 48 ℃ during the baking process. The resuhs showed that the temperature point at 42 ℃ was the key temperature point for the degradation of the starch and the total cell wall materiah The stable temperature time 14 h was beneficial to the degradation and transformation of starch in tobacco leaves, while the total cell wall substance de-creased at 42 ℃, accounting for 50% of the whole baking process. The lowest percentage of S group tobacco was 0.6%.