欢迎访问《中国农学通报》，
中国农学通报

中国农学通报 ›› 2010, Vol. 26 ›› Issue (24): 149-152.

所属专题： 烟草种植与生产

• 农学 农业基础科学 • 上一篇    下一篇

不同成熟度烟叶在烘烤过程中主要挥发性香气成分的变化

黄维 崔国民 赵高坤   

  • 收稿日期:2010-06-17 修回日期:2010-07-16 出版日期:2010-12-20 发布日期:2010-12-20

The change of main flavor compound of different maturity stage tobacco leaf during curing

  • Received:2010-06-17 Revised:2010-07-16 Online:2010-12-20 Published:2010-12-20

PDF (PC)

959

摘要：

采用卧式密集烤房,研究了不同成熟度条件下烟叶片中主要挥发性香气成分的变化。鲜烟叶中所含的香气物质经过烘烤大部分成份的含量下降，但在不同烘烤阶段，烟叶中香气物质的变化趋势不一致，多数成份在0小时至12小时或36小时至48小时含量增加，48小时后减少。因此在适熟烟叶条件下延长变黄时间，使烟叶充分变黄后再缓慢升温定色有利于提高烟叶香气物质含量。

关键词: 固定根区水分胁迫, 固定根区水分胁迫, 氮形态, 玉米幼苗, 水分利用

Abstract:

The change of main flavor compound of different maturity stage tobacco leaf during curing was study by horizontal bulk curing barn. The content of flavor compounds was decreased during curing but the trend was not the same at different stage. Most of the compounds content increased in the first 12 hours or the time between 36 and 48 hour, then the content decreased. So extending the yellowing time of suitable ripe leaf is helpful for the improvement of flavor compound content.