摘要 [目的]探索改善烤煙品種K326中部葉質(zhì)量的最佳烘烤調(diào)制工藝，實現(xiàn)K326中部葉在烘烤過程中的提質(zhì)增香。[方法]采用4種不同的烘烤工藝對重慶市煙區(qū)K326品種中部煙葉進(jìn)行烘烤調(diào)制，并對各烘烤工藝下的初烤煙葉多酚和有機(jī)酸的含量進(jìn)行了比較研究。[結(jié)果]研究表明，中部初烤煙葉總綠原酸含量和多酚類物質(zhì)總含量均表現(xiàn)為：重慶市三段六步式烘烤工藝初烤煙葉最高，外動力排濕烘烤工藝次之，三段式烘烤工藝最低；4個處理的中部初烤煙葉高級脂肪酸含量差異不明顯，但外動力排濕烘烤工藝能明顯降低中部初烤煙葉中檸檬酸和草酸的含量，其他非揮發(fā)性有機(jī)酸的含量與其他3個處理相比差異不明顯。[結(jié)論]重慶市三段六步式烘烤工藝和外動力排濕烘烤工藝的中部初烤煙葉香氣質(zhì)和香氣量優(yōu)于其他2個處理，且外動力排濕烘烤工藝處理的中部煙葉原料有利于其卷煙制品燃吸時煙氣的酸堿平衡。
　　關(guān)鍵詞 烤煙中部葉；烘烤工藝；多酚；有機(jī)酸
　　中圖分類號 S572 文獻(xiàn)標(biāo)識碼 A 文章編號 0517-6611（2014）17-05623-03
　　Abstract [Objective] To explore the optimal curing technique for improving the quality and promoting the aroma of middle leaves of tobacco K326. [Method] The contents of polyphenol and organic acid in the leaves cured by different curing techniques were compared. [Result] The result showed that the contents of total chlorogenic acid and polyphenols in the middle leaves were the highest using the threephase and sixstep curing technique in Chongqing， followed by the curing technique of external force moisture removal， and the threephase curing technique was the lowest. There was no obvious difference in the higher fatty acids content among the four curing techniques. The content of citric acid and oxalic acid were decreased sharply by the curing technique of external force moisture removal， but the other nonvolatile organic acid contents were not greatly different with the other three treatments.
　　[Conclusion] The quantity and quality of aroma in the middle leaves cured by the threephase and sixstep curing technique in Chongqing and the curing technique of external force moisture removal were superior to the other two curing techniques. The cured middle leaves treated by the curing technique of external force moisture removal could be better for keeping the acid base balance of cigarette gas when it burning and smoking.
　　Key words Middle leaves of fluecured tobacco； Curing techniques； Polyphenol； Organic acid
　　煙草中的多酚對煙葉的色澤、煙氣香味和煙氣生理強(qiáng)度等方面有著重要的作用[1-4]，因而烤煙煙葉中多酚類物質(zhì)的含量是衡量煙葉品質(zhì)的重要因素；而揮發(fā)性酸可以在吸食過程中直接進(jìn)入煙氣，對香氣質(zhì)有直接影響，非揮發(fā)性酸可以調(diào)節(jié)煙葉酸堿度，影響吸味的醇和，因此有機(jī)酸的含量及種類也直接影響著卷煙的吸味品質(zhì)[5-6]�？緹熤卸喾宇愇镔|(zhì)的種類主要有單寧類（綠原酸）、香豆素類（莨菪亭、莨菪靈）和黃酮類（蕓香苷、蕓香糖苷）等，其中綠原酸和蕓香苷的含量較高。煙葉中有機(jī)酸廣泛存在，種類繁多，含量差異大，占鮮重的2.1%～2.4%，調(diào)制后占12.0%～16.0%[7-10]。影響多酚和多元酸及高級脂肪酸含量的因素很多，除了栽培措施外，還包括烘烤和調(diào)制工藝。其中，烘烤工藝對多酚、多元酸、高級脂肪酸含量的影響方面的研究較少，筆者研究了4種烘烤工藝對中部初烤煙葉多酚及有機(jī)酸含量的影響，旨在為重慶地區(qū)烤煙烘烤工藝的改進(jìn)提供理論依據(jù)。
　　1 材料與方法
　　1.1 材料
　　供試烤煙品種為K326，試驗用煙栽培土壤質(zhì)地為砂壤土，前茬作物為小麥。煙田栽培措施按照重慶市優(yōu)質(zhì)煙葉生產(chǎn)技術(shù)方案進(jìn)行。試驗用烤房為符合國家密集烤房技術(shù)規(guī)范的氣流下降式密集型烤房，裝煙室大小為8.0 m×2.7 m×3.5 m（裝煙3臺）。
　　1.2 方法

相關(guān)熱詞搜索：有機(jī)酸 煙葉 烘烤 含量 工藝