PDF《密集烘烤定色期升温速度 对上部烟叶吸食品质的影响》

江西农业大学学报 2011, 33( 5) :

0866 -

0872 http: / /xuebao.

jxau. edu. cn Acta Agriculturae Universitatis Jiangxiensis E - mail: ndxb7775@ sina. com 密集烘烤定色期升温速度 对上部烟叶吸食品质的影响 詹军, 李伟, 王涛, 刘建军, 贺帆, 宫长荣 * ( 河南农业大学 烟草学院, 河南 郑州 450002) 摘要: 为改善上部烟叶的吸食品质和优化密集烘烤工艺, 采用密集烤房研究了定色期不同升温速度对上部烟叶 化学成分、 中性致香物质和感官评吸质量的影响.结果表明, 随着升温速度的降低, 烤后上部烟叶的总糖和还 原糖含量不断升高, 而总氮、 烟碱、 蛋白质、 淀粉含量有减少的趋势, 快速升温( CK:

42 ~

47 ℃ 以2/3 ℃ /h 升温,

47 ~

54 ℃ 以1℃/h 升温) 不利于细胞内各种反应的进行, 导致烤后烟叶化学成分协调性较差和各类香气物质 含量最低, 而适当降低升温速度能明显提高各类香气物质的含量, 改善上部烟叶内在化学成分的协调性和感官 评吸质量, 尤其对香气量、 香气质、 刺激性和口感的改善最佳.可见, 定色前期以

1 /3 ℃ /h 升温, 后期以

1 /

2 ℃ /h 升温能明显提高上部烟叶吸食品质. 关键词: 密集烘烤;

定色期;

升温速度;

上部叶;

中性致香物质;

吸食品质 中图分类号: S572;

TS44 +

1 文献标志码: A 文章编号:

1000 - 2286( 2011)

05 -

0866 -

07 Effect of Heating Rate during Leaf- Drying Stage of Bulk Curing on Smoking Quality of Upper Flue- cured Tobacco Leaf ZHAN Jun, LI Wei, WANG Tao, LIU Jian- jun, HE Fan, GONG Chang- rong* ( College of Tobacco Science, Henan Agricultural University, Zhengzhou 450002, China) Abstract: In order to improve the smoking quality of upper flue - cured tobacco leaf and provide a theo- retical basis for optimization and perfection of curing technology,the effect of heating rate on chemical com- pounds,neutral aroma components and sensory quality of upper flue- cured tobacco leaf at leaf- drying stage during bulk- curing was studied. The results showed that: as heating rate decreased,the contents of total sugar and reducing sugar in cured tobacco increased gradually,while the contents of total nitrogen,nicotine,and starch took on a descending trend. Fast heating rate disadvantaged kinds of reactions which happened in cells and thus led to the decline of aroma components content and chemical compounds harmony;

proper increase of heating rate could significantly increase the contents of aroma components,and improve harmony of chemical compounds of upper leaf,it had the best effect on the improvement of aroma volume,aroma quality,irritation and taste. In conclusion,heating rate combination of

1 /3 ℃ /h at the earlier period and

1 /2 ℃ /h at the later period of leaf- drying stage could remarkably improve the smoking quality of upper leaf. Key words: bulk curing;

leaf- drying stage;

heating rate;

upper leaf;

neutral aroma components;

smok- ing quality 收稿日期:

2011 -

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31 修回日期:

2011 -

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01 基金项目: 国家烟草专卖局资助项目( 3300806156) 作者简介: 詹军( 1986―) , 男, 硕士生, 主要从事烟叶调制与生理研究, E - mail: zhanjun_@ 126. com;

* 通讯作者: 宫 长荣, 教授, E - mail: gongchr009@ 126. com. 第5期詹军等: 密集烘烤定色期升温速度对上部烟叶吸食品质的影响 密集烘烤现已成为中国烤烟烘烤的发展方向, 但是人们过多关注于它的优势和综合效益, 而对密集 烘烤烟叶香气质量和吸食品质有所降低等问题, 没有给予足够的重视 [1 ] .烘烤操作对烟叶的各种化学 成分、 香气物质和吸食品质的形成具有极其重要的影响, 因此, 通过完善密集烘烤工艺, 提高烟叶的可用 性已成为烟叶生产中亟待解决的问题.烤烟上部叶约占单株产量的 40% , 对烤烟总体质量和产量均有 很大的影响, 在烟叶原料生产中占有十分重要的地位 [2 -