密集烘烤变黄期和定色期关键温度点延长时间对上部烟叶质量的影响

The Effects of Extending Time of Key Temperature Points in Yellowing and Color Fixing Durations of Flue-curing on Quality of Upper Leaves

为进一步提高密集烘烤上部烟叶质量,利用气流上升式模拟烤烟机,按照稀编密装原则,使用不同的烘烤工艺对云烟97上部叶进行烘烤,探究烘烤过程中变黄时间和定色时间对烤烟经济价值和质量的影响。结果表明,在烘烤过程中,烟叶分别在38℃和48℃达到变黄和失水要求后,再分别延长6 h,上中等烟比例达到73.79%,化学成分协调,香气质最优,其中性香气成分含量为867.884μg·g^(-1),酸性香气成分含量为60.222μg·g^(-1),碱性香气成分含量为7.969μg·g^(-1),此工艺下的烟叶经济性状最高,烟叶品质也最好。

In order to further improved the quality of bulk-curing upper tobacco leaves,utilizing the air-lifting simulated tobacco machine,different curing technologies were used to cure Yunyan 97 upper leaves according to the principle of thin weaving and dense packing,the effects of yellowing time and color fixation time on the economic value and quality of flue-cured tobacco during the curing process were explored.The results showed that during the curing process,after the tobacco leaves reached the requirements of yellowing and dehydration at 38℃and 48℃,then extended for 6 hours respectively,the proportion of upper and middle tobacco reached 73.79%,the coordination of chemical composition was better,and the aroma quality was the best,in whch the content of neutral aroma components was 867.884μg·g^(-1),the content of acidic aroma components reached 60.222μg·g^(-1),and the content of alkaline aroma components reached 7.969μg·g^(-1).In the above process conditions,the tobacco leaves had the highest economic properties and the best quality of tobacco leaves.