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中国农学通报

中国农学通报 ›› 2004, Vol. 20 ›› Issue (6): 52-52.

所属专题： 烟草种植与生产

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烘烤变黄环境对烤后烟叶石油醚提取物及香吃味的影响

艾复清,师会勤   

  • 出版日期:2004-12-05 发布日期:2004-12-05

he Influence of Aroma and Taste of Cured-leaf on Flue-cured Environment in Yellowing Stage

Ai Fuqing, Shi Huiqin   

  • Online:2004-12-05 Published:2004-12-05

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摘要： 试验采用温湿度二因素回归最优设计，研究贵烟4号变黄阶段烘烤环境与烤后烟叶石油醚提取物含量及香吃味的关系，结果表明：在温度32℃~42℃、相对湿度75%~95%范围内，随着变黄温湿度的逐渐升高，烤后烟叶石油醚提取物含量及香吃味评吸得分均表现出先逐渐增加而后又下降的趋势；在控制变黄温度约37℃~38℃，相对湿度84%~90%即干湿差约1.5℃~2℃烤后烟叶石油醚提取物含量及香吃味评吸得分较高；分析结果还表明，烤后烟叶的石油醚提取物含量与香吃味评吸得分表现出较好的相关性。

Abstract: With the best regression of two factors of temperature and relative humidity, the experiment studied the relationship between leaf quality and curing environment in the yellowing stage of flue-cured tobacco. The result indicated that the content of petroleum ether extract, aroma and taste of cured-leaf presented a trend of parabola curve, which increased to a higher level in the range from 37 to 38 degrees of temperature and 84 to 90 percent of relative humidity (RH). The study also showed that it had a good relationship between the content of petroleum ether extract and aroma and taste.