摘 要：以烤煙品種K326的上部葉、中部葉和下部葉為試驗(yàn)材料，分別于烘烤過程中各關(guān)鍵溫度點(diǎn)取樣測量顏色指標(biāo)（亮度值 L*、紅綠值 a*、黃藍(lán)值 b*、彩度值 C*、色相角 H、SPAD值）和主要化學(xué)成分（總糖、還原糖、煙堿、總氮、蛋白質(zhì)、淀粉），以探究不同部位煙葉烘烤過程中顏色變化與主要化學(xué)成分之間的相關(guān)關(guān)系。結(jié)果表明：煙葉部位由上至下，其顏色指標(biāo)與各化學(xué)成分之間的相關(guān)項(xiàng)由強(qiáng)變?nèi)�。上部煙葉紅綠值 a*與總糖和還原糖含量極顯著正相關(guān)，與蛋白質(zhì)和淀粉含量分別呈顯著和極顯著負(fù)相關(guān)，色相角 H則與紅綠值 a*相反，SPAD值與總糖和還原糖含量分別呈極顯著和顯著負(fù)相關(guān)，與淀粉含量顯著正相關(guān)；中部煙葉亮度值 L*、紅綠值 a*、彩度值 C*均與還原糖含量顯著正相關(guān)，紅綠值 a*、色相角 H分別與淀粉含量呈顯著負(fù)相關(guān)和顯著正相關(guān)，SPAD值與總糖含量顯著負(fù)相關(guān)；下部煙葉色相角 H與總糖和還原糖含量極顯著負(fù)相關(guān)，與總氮和淀粉含量分別呈顯著和極顯著正相關(guān)，SPAD值與淀粉含量顯著正相關(guān)。
　　關(guān)鍵詞：煙葉烘烤；部位；顏色指標(biāo)；化學(xué)成分；相關(guān)性
　　中圖分類號：S572 文獻(xiàn)標(biāo)志碼：A DOI 編碼：10.3969/j.issn.1006-6500.2018.09.016
　　Study on the Relationship between Color and Chemical Components in Different Positions of Tobacco Leaves during Curing Process
　　MA Liujun1，LI Zheng2，ZHANG Ruiya3，CUI Qingwei1， ZHENG Dengfeng3， CAO Tingmao3， LIU Qiong3
　�。�1. China Tobacco Zhejiang Industrial Company Limited，Hangzhou， Zhejiang 310004， China；2. College of Tobacco，Henan Agricultural University， Zhengzhou， Henan 450002， China； 3. Bijie Tobacco Company of Guizhou Provance， Bijie， Guizhou 551700， China）
　　Abstract： In order to explore the correlation between color change and main chemical components in tobacco leaves at different positions， the upper， middle and lower leaves of flue-cured tobacco variety K326 were used as test materials， and the color indices including L*， a*， b*， C*， H and SPAD， and the main chemical components content including total sugar， reducing sugar， nicotine， total nitrogen， protein， starch were measured at each key temperature points of the baking process. The results showed that from the upper leaves， middle leaves to the lower leaves， the correlation between color indices and chemical components decreased from strong to weak. In the upper tobacco leaves， the color index a* was positive correlated with total sugar and reducing sugar content significantly but negative correlated with protein and starch content significantly； the color index H was opposite to the color index a*； the SPAD value was negative correlated with total sugar and reducing sugar content significantly but positive correlated with starch content significantly. In the middle tobacco leaves， the color indices L*， a* and C* of were positive correlated with the reducing sugar content significantly； the starch content was negative correlated with the color index a* significantly but positive correlated with the color index H； the SPAD value was negative correlated with the total sugar content significantly. In the lower tobacco leaves， the color index H was negative correlated with the contents of total sugar and reducing sugar significantly but positive correlated with the contents of total nitrogen and starch significantly； there was a significant positive correlation between SPAD value and starch content.

相關(guān)熱詞搜索：煙葉 烘烤 過程中 部位 化學(xué)成分