摘要[目的] 研究在密集烘烤過程中關(guān)鍵溫度點(diǎn)的穩(wěn)溫時(shí)間對(duì)煙葉化學(xué)成分影響的動(dòng)態(tài)變化。[方法] 以K326品種為材料，針對(duì)密集烘烤存在的干物質(zhì)降解不充分和香氣物質(zhì)不足的問題，在湖南省瀏陽市開展了密集烘烤關(guān)鍵溫度點(diǎn)不同穩(wěn)溫時(shí)間煙葉化學(xué)成分動(dòng)態(tài)變化研究。[結(jié)果]試驗(yàn)表明，在密集烘烤過程中，42 ℃前煙葉淀粉含量迅速下降、總糖和還原糖含量及糖堿比迅速升高；42～47 ℃，煙葉淀粉含量緩慢下降、總糖和還原糖含量緩慢升高；在47 ℃后，煙葉淀粉、總糖、還原糖含量及糖堿比基本保持穩(wěn)定，變化很小。煙葉煙堿、總氮含量隨烘烤進(jìn)程略呈下降趨勢(shì)，但變化較��；氮堿比變化不大。[結(jié)論]在煙葉變黃期和定色期適當(dāng)增加穩(wěn)溫時(shí)間，可使烤后煙葉化學(xué)成分更加協(xié)調(diào)。
　　關(guān)鍵詞密集烘烤；穩(wěn)溫時(shí)間；化學(xué)成分；動(dòng)態(tài)變化
　　中圖分類號(hào)S572文獻(xiàn)標(biāo)識(shí)碼A文章編號(hào)0517-6611（2014）36-13170-04
　　Abstract[Objective] To study the dynamic changes of major chemical components of fluecured tobacco leaf in bulkcuring of different stable time of key temperatures. [Method] The experiment was conducted to solve the insufficient degradation of dry matter and inadequate aroma matter in fluecured tobacco leaf in application of bulkcuring barn. K326 was used as the material in experiment， and the dynamic changes of major chemical components of fluecuring tobacco leaf in bulkcuring of different stable time of key temperatures were evaluated in Liuyang City of Hunan Province. [Result] The results indicated that in 0-42 ℃ during the bulk curing process， the starch decreased fast， while total sugar and reducing sugar content and ratio of total sugar with nicotine increased fast. In 42-47 ℃during the bulk curing process， the starch decreased slowly， while total sugar and reducing sugar content and ratio of total sugar with nicotine increased slowly. At later stage of bulk curing process， different chemical composition in leaves had a trend to be stable. The nicotine and total nitrogen content had a trend to be decreased， while changed little. The ratio of total nitrogen with nicotine changed little. [Conclusion] The chemical components would more harmonious when stable time proper increased in yellowing period and color fixed period.
　　Key wordsBulk curing； Temperature stable time； Chemical components； Dynamic changes
　　發(fā)展現(xiàn)代煙草農(nóng)業(yè)需要專業(yè)化烘烤，因而密集烤房已經(jīng)成為我國烘烤的主要設(shè)備[1-4]。目前，密集烘烤存在煙葉香氣質(zhì)量不優(yōu)問題，其主要原因就是片面縮短烘烤時(shí)間，因此，在密集烘烤過程中如何延長烘烤時(shí)間，促進(jìn)大分子物質(zhì)充分降解和形成大量致香物質(zhì)具有重要意義。宋曉華等[5]、方志潁等[6]、鄧小華等[7]、鄧井青等[8]分別以河南郟縣、吉林延邊、湖南瀏陽、湖南寧遠(yuǎn)煙葉為材料進(jìn)行研究，結(jié)果認(rèn)為烘烤過程中拉長變黃和定色時(shí)間可提高煙葉中性致香成分總量，煙葉化學(xué)成分含量適宜，比例協(xié)調(diào)。馬力等[9]、汪伯軍等[10]以重慶市武隆縣煙葉為材料研究了密集烘烤關(guān)鍵溫度點(diǎn)不同穩(wěn)溫時(shí)間對(duì)煙葉香氣物質(zhì)和質(zhì)量的影響，認(rèn)為在變黃末期和定色末期穩(wěn)溫12 h使煙葉中苯丙氨酸類總量、西柏烷類物質(zhì)的含量最高，變黃階段穩(wěn)溫16 h和定色階段穩(wěn)溫12 h有利于類胡蘿卜素類總量、棕色化反應(yīng)產(chǎn)物類物質(zhì)和新植二烯的形成，在干球溫度42 ℃和54 ℃分別穩(wěn)溫12 h，烤后煙葉的綜合質(zhì)量較好。宮長榮等采用自控烤煙箱對(duì)河南許昌煙葉研究認(rèn)為，烘烤過程中延長變黃時(shí)間有利于淀粉降解和煙葉品質(zhì)改善[11]。上述研究主要集中在延長穩(wěn)溫時(shí)間對(duì)烤后煙葉化學(xué)成分和致香物質(zhì)的影響，而對(duì)煙葉在烘烤過程中化學(xué)成分動(dòng)態(tài)變化的研究主要集中在不同烘烤方式[12-16]。筆者以湖南濃香型煙葉產(chǎn)區(qū)瀏陽煙葉為材料，研究在密集烘烤過程中關(guān)鍵溫度點(diǎn)的穩(wěn)溫時(shí)間對(duì)煙葉化學(xué)成分影響的動(dòng)態(tài)變化，旨在為湖南濃香型優(yōu)質(zhì)煙葉生產(chǎn)優(yōu)化煙葉密集烘烤工藝提供理論依據(jù)。

相關(guān)熱詞搜索：煙葉 烘烤 密集 化學(xué)成分 溫度