摘要： 采用河南农业大学设计的电热式温湿自控密集烤烟箱，研究了不同变黄温湿度对烟叶致香物质的影响。结果表明，在低温中湿变黄条件(干球温度38℃，相对湿度8%～80%)下，对烟叶香气有重要贡献的草酸、苹果酸、硬脂酸等酸性致香物质，以及一些中性致香物质如苯甲醇、苯乙醛、苯乙醇、糠醛、糠醇和2－乙酰基吡咯、β－大马酮、香叶基丙酮、二氢猕猴桃内酯、巨豆三烯酮Ⅱ、巨豆三烯酮Ⅳ、3－氢基－β－二氢大马酮、茄酮等均有不同程度的提高。

关键词: 烤烟, 密集烘烤, 温湿度, 致香物质

Abstract: The Effects of different temperature and humidity yellowing conditions on the aroma constituents of tobacco leaves during bulk curing were studied using the electric-heated flue-curing barn designed and made by Henan Agricul-ture University.The result showed that the treatment of low temperature and medium humidity yellowing condition(dry-bulb temperature 38℃ and relat ive humidity 85%-80%)could increase the contents of acids and neutral aroma constituents.The contents of oxalic acid,malic acid and noctadecanoic acid,which contributed importantly to the fragrance of tobacco leaves,were increased remarkably,and the total contents of neutral aroma const ituents including the benzyl alcohol,phenyl acetaldehyde,phenyl ethyl alcohol,furfural,furfuryl alcohol,acepyrrol,B-damascenone,geranyl acetone,dihy-droactinolide,megastigmatrienoneⅡ,megastigmatrienoneⅣ,3-hydrogen-B-damascone and solanone were also increased to a certain degree.

Key words: Flue-cured tobacco, Bulk curing, Temperature and humidity, Aroma constituents

中图分类号: 

• S572.092