摘要： 采用温湿度自动控制电热烤烟箱，研究了烟叶烘烤过程中变黄温度和定色升温速度对其内在质量的影响。结果表明，在低温（35～38℃）变黄条件下，缓慢升温（每小时0.33℃）定色，烟叶的化学成分含量适宜，各成分间比例协调，叶内主要致香物质数量多，含量高，香气质好，量足；快速升温（每小时1℃）定色时叶内致香物质含量降低，烟叶香气质量变差；在高温（38～42℃）变黄条件下，无论定色升温速度快慢，烤后烟叶的内在质量都有不同程度下降。而且，变黄温度比定色升温速度对烟叶香气质量的影响更大。

关键词: 烘烤, 烟叶, 化学成分, 香气特性

Abstract: The effect of yellowing temperature and the rate of temperature increase for leaf drying on the inherent quality of flue cured tobacco leaves during curing were studied using the electric heating curing apparatus designed by ourselves in which the temperature and humidity were automatically controlled.The results showed that the content and ratio of chemical composition in the cured leaves were more appropriate,the amount and content of the main flavor components were higher and the flavor quality of the leaves was better when the rate of temperature increase for leaf drying was slow (0.33℃/h),but it was poorer when the rate of temperature increase for leaf drying was quick (1℃/h),under lower yellowing temperature (35 38℃)conditions.When the yellowing temperature was higher (38 42℃),whether the rate of temperature increase for leaf drying was quick or slow ,the inherent quality of the cured leaves would decrease to certain degrees.Furthermore,the effect of yellowing temperature on the flavor quality of the leaves was more significant than that of the rate of temperature increase for leaf drying.

Key words: Flue curing, Tobacco leaves, Chemical component, Flavor characteristics9

中图分类号: 

• TS441