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密集烘烤不同变筋温度对烟叶香气物质和评吸质量的影响

王爱华1, 王松峰1, 腾春富2, 管志坤3, 杨斌3, 王金亮3, 孙福山1, 王世建3, 管延斗3, 廖和明1,4, 张国超1,4   

  1. 1. 中国农业科学院烟草研究所农业部烟草生物学与加工重点实验室, 山东 青岛 266101;
    2. 山东潍坊烟草有限公司 , 山东 潍坊 261061 ;
    3. 山东青岛烟草有限公司, 山东 青岛 266071;
    4. 中国农业科学院研究生院, 北京 100081
  • 收稿日期:2012-08-22 出版日期:2012-12-31
  • 通讯作者: 孙福山 (1964 - ), 男, 河南长葛人, 研究员, 硕士, 主要从事烟草调制加工研究。
  • 作者简介:王爱华(1979 - ), 女, 河南周口人, 助理研究员, 硕士, 主要从事烟草调制加工研究。
  • 基金资助:
    国家烟草专卖局资助项目(110200902069);山东省烟草公司科技项目(201011);山东青岛烟草有限公司科技项目(2009121)

Effects of Different Muscle-yellowing Temperature on Aroma Constituents and Smoking Qualities of Tobacco Leaves during Bulk Curing

WANG Ai-hua1, WANG Song-feng1, TENG Chun-fu2, GUAN Zhi-kun3, YANG Bin3, WANG Jin-liang3, SUN Fu-shan1, WANG Shi-jian3, GUAN Yan-dou3, LIAO He-ming1,4, ZHANG Guo-chao1,4   

  1. 1. Tobacco Research Institute of Chinese Academy of Agricultural Sciences,Key Laboratory of Tobacco Biology and Processing,Ministry of Agriculture,Qingdao 266101,China;
    2. Shandong Weifang Tobacco Co. Ltd. ,Weifang 266101,China;
    3. Shandong Qingdao Tobacco Co. Ltd. ,Qingdao 266071,China;
    4. Graduate School of CAAS,Beijing 100081,China
  • Received:2012-08-22 Published:2012-12-31

摘要: 采用电热式温湿自控密集烤烟箱,研究不同变筋温度对烘烤过程中淀粉酶活性和水分含量的影响,及对烤后烟叶香气物质和评吸质量的影响。结果表明,变黄期,各处理淀粉酶活性无差异;定色期和干筋期,各处理淀粉酶活性表现为:48℃变筋处理>;51℃变筋处理>;45℃变筋处理。随烘烤过程进行烟叶水分呈降低趋势;烘烤前期,各处理间水分含量无差异;变黄末期之后,51℃变筋处理水分含量降低最快,45℃变筋和48℃变筋处理较慢。美拉德反应产物总量、苯丙氨酸类总量、茄酮含量均以48℃变筋处理最高;除新植二烯外的香气物质总量也以48℃变筋处理最高,51℃变筋处理次之,45℃变筋处理最低。类胡萝卜素降解产物含量、新植二烯含量和香气物质总量均以45℃变筋处理最高,48℃变筋处理次之,51℃变筋处理最低。48℃变筋处理烤后评吸质量最好,可以提高烟叶的香气质和香气量,改善余味,减轻杂气。

关键词: 密集烘烤, 变筋温度, 香气物质, 评吸质量

Abstract: Effects of different muscle-yellowing temperature on amylase activity, water content, the aroma constituents and smoking qualities of tobacco leaves during bulk curing were studied using the electric-heated flue-curing barn. The result showed that the amylase activity of all treatments had no difference during the yellowing stage.The amylase activity of different muscle-yellowing temperature treatment appeared as 48℃ > 51 ℃ > 45℃ duringcolor fixing stage and stem-drying stage . Water content of all treatments had no difference during the early days ofcuring. After the end of the yellowing stage, the water content of 51 ℃ muscle-yellowing temperature treatment descend fastest. But the water content of 45℃ and 48℃ muscle-yellowing temperature treatment fall down slowly.Products of maillard reaction, products of phenylalanine, the content of solanone of 48℃ muscle-yellowing temperature treatment was highest. Total aroma constituents except neopytadiene of the 48℃ muscle-yellowing temperaturetreatment were also highest, 51 ℃ muscle-yellowing temperature treatment took second place, and 45℃ muscleyellowing temperature treatment was the lowest. Products of carotenoid, neopytadiene and total aroma constituents were highest in 45℃ muscle-yellowing temperature treatment followed by 48℃ muscle-yellowing temperature treatment. Smoking qualities of cured tobacco leaves was best in 48℃ muscle-yellowing temperature treatment, whichcould improve tobacco fragrance quality and fragrance quantity, mask offensive odors, and improve after taste.

Key words: Bulk curing, Muscle-yellowing temperature, Aroma quality, Smoking quality

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引用本文

WANG Ai-hua, WANG Song-feng, TENG Chun-fu, GUAN Zhi-kun, YANG Bin, WANG Jin-liang, SUN Fu-shan, WANG Shi-jian, GUAN Yan-dou, LIAO He-ming, ZHANG Guo-chao. Effects of Different Muscle-yellowing Temperature on Aroma Constituents and Smoking Qualities of Tobacco Leaves during Bulk Curing[J]. ACTA AGRICULTURAE BOREALI-SINICA, doi: 10.3969/j.issn.1000-7091.2012.z1.024.

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