摘要： 为明确烘烤过程中上部烟叶烘烤质量动态形成规律，为浓香型烤烟调制关键技术研究和提高烤烟上部叶可用性提供理论依据，以上部叶为试验材料，研究了密集烘烤过程中颜色参数、色差值和主要化学成分变化。结果表明，烘烤过程中叶片各颜色参数变化主要集中在鲜样至38℃之间，38℃之后变化趋势减缓；叶片正面颜色参数与反面颜色参数变化基本同步；主脉各颜色参数在鲜样至42℃结束前变化趋势缓慢，42℃之后变化加剧。各颜色参数差值均在54℃以后逐渐变小。相关分析表明，主脉各颜色参数与淀粉、总糖、还原糖、蛋白质、叶绿素a、叶绿素b和叶绿素总量相关性均不显著，但与类胡萝卜素含量变化相关性较好。叶片L^*值、a^*值和H值与各化学成分均达到显著或极显著相关，C^*值只与叶绿素类物质显著相关，b^*值则与各化学成分相关性不显著。

关键词: 烤烟, 上部叶, 颜色参数, 化学成分

Abstract: Taking upper leaves of flue-cured tobacco as experimental materials， changes of color parameters，color difference and chemical components were studied to clear the formation of quality of upper leaves and providetheoretical basis for studies on curing technology and improving usability of upper flue-cured tobacco leaves withthick aroma． The results showed that， the color parameters of leaves changed greatly in fresh samples to 38℃ ， and itschanged slower after 38℃ ． The color parameters of front and back of leaves showed a similar tendency． The colorparameters of principal vein changed slowly before 42℃ and greatly after 42℃ ． Correlation analysis showed that， thecorrelations between color parameters of principal vein and starch， total sugar， reducing sugar， protein and chlorophyll were not significant， but it was better between color parameters of principal vein and carotenoid． The correlations between L^* ， a ^* and H of leaves and chemical components were significant or extremely significant． The correlations between C^* of leaves and chlorophyll were significant． And the correlations between b ^* of leaves and chemical components were not significant

Key words: Flue-cured tobacco, Upper leaves, Color parameters, Chemical components

中图分类号: 

• S572