摘要
为探究不同烘烤工艺对上部烟叶品质影响,明确烘烤工艺对上部烟叶烟叶、酸酚含量和产量相关性状的影响程度,揭示烟叶褐变发生机制提供数据支撑,通过试验对比了2种烘烤工艺处理下烟叶超微结构、干燥特征、烟叶、脂肪酸酚类含量及品质变化的影响。结果表明:不同烘烤工艺对烟叶超微结构、干燥特性、颜色、化学成分均有影响,其中高温中湿烘烤工艺处理下的烟叶角质层、细胞质膜减少,瓦解速度缓慢,叶片与主脉干燥速率降低,利于变黄失水协调,同时提升了L^(*)、b^(*)颜色值,促进叶绿素降解,抑制烟叶褐变。烘烤前期高温处理能有效降低烟叶棕榈酸(C16∶0)、油酸和亚麻酸(C18∶1、C18∶3)、莨菪葶与绿原酸含量,烟叶香气特征突出,杂气减轻,中上等烟及轻度褐变比例提高。高温中湿烘烤工艺处理下上部烟叶具备更好品质,该结果为上部叶烘烤工艺的选择和品质调控提供了理论依据和试验参考。
In order to investigate the effects of different roasting processes on the quality of upper tobacco leaves,clarify the degree of influence of roasting processes on the tobacco leaves,acid phenolic content and yield-related traits of upper tobacco leaves,and provide data support for revealing the mechanism of the occurrence of tobacco leaf browning,the effects of the ultrastructure,drying characteristics,tobacco leaf,fatty acid phenolic content and quality changes of tobacco leaves under the two roasting process treatments were compared by experiments.The sesults showed that different roasting processes affected the ultrastructure,drying characteristics,color and chemical composition of tobacco leaves.Among them,the high temperature and medium humidity roasting process treatment reduced the rate of cuticle and cytoplasmic membrane reduction and disintegration of tobacco leaves,and reduced the drying rate of leaves and main veins,which facilitated the coordination of yellowing and water loss,and also enhanced the L^(*)and b^(*)color values,promoted the degradation of chlorophyll and inhibited the browning of tobacco leaves.The high temperature treatment in the pre-drying period effectively reduced the contents of palmitic acid(C16∶0),oleic and linolenic acids(C18∶1,C18∶3),scopoleic and chlorogenic acids in tobacco leaves,with prominent aroma characteristics,alleviated tramp gas,and increased the proportion of medium to top grade tobacco and mild browning.The upper tobacco leaves had better quality under the treatment of high temperature and medium humidity roasting process,and the results provided a theoretical basis and experimental reference for the selection and quality control of the upper leaf roasting process.
作者
杨洁
樊利
孙皓月
谢良文
罗攀
YANG Jie;FAN Li;SUN Haoyue;XIE Liangwen;LUO Pan(Guangyuan Tobacco Company of Sichuan Province,Guangyuan,Sichuan 628000,China;Henan Agricultural University,Zhengzhou,Henan 450000,China;Sichuan Branch of China National Tobacco Company,Chengdu,Sichuan 610000,China)
出处
《天津农业科学》
CAS
2023年第4期18-22,共5页
Tianjin Agricultural Sciences
基金
四川省烟草公司科技重点项目(SCYC202116)。
关键词
烘烤工艺
上部叶
超微结构
叶片颜色
烟叶品质
curing technology
upper leaves
ultrastructure
leaf color
tobacco quality
