| 鲜烟叶与烟花同烤对烤后烟叶质量的影响 |
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| 引用本文： | 孙福山,周平,王松峰,郑福瑞,杨建春,高宪辉,张烨,刘亚军.鲜烟叶与烟花同烤对烤后烟叶质量的影响[J].中国烟草学报,2018,24(5):117-123. |
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| 作者姓名： | 孙福山 周平 王松峰 郑福瑞 杨建春 高宪辉 张烨 刘亚军 |
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| 作者单位： | 1.农业部烟草类作物质量控制重点开放实验室, 中国农业科学院烟草研究所, 青岛科苑经四路11号, 266101 |
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| 基金项目： | 中国农业科学院科技创新工程ASTIP-TRIC03四川省烟草公司凉山州公司科技项目“异常烟叶烘烤及上部叶一次采烤关键技术优化与应用”201751340024080攀枝花市公司科技项目“攀枝花烟叶质量特质挖掘与彰显关键技术研究与应用”201517 |
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| 摘 要： | 为探讨烤烟烘烤调香新技术，采用“鲜烟叶+鲜烟花蕾同烤”(叶花同烤)与常规烘烤两种烘烤方法，比较烤后烟叶经济性状、外观质量、感官质量、常规化学成分含量和致香物质含量。结果表明，叶花同烤对烟叶经济性状、外观质量和常规化学成分影响较小，对感官质量和致香物质的含量影响较大。与常规烘烤相比，叶花同烤烤后烟上等烟比例提高了3.26个百分点；感官质量得分提高了2.90分，其中香气质和香气量有所增加，杂气和余味有所减少，且烟叶香韵风格有一定改善；叶内致香物质β-大马酮、二氢猕猴桃内酯、茄酮、糠醛、5-甲基糠醛、β-环柠檬醛和3, 4-二甲基-2, 5-呋喃二酮的含量极显著增加；芳樟醇、香叶基丙酮、巨豆三烯酮类、3-羟基-β-二氢大马酮的含量显著增加。烤后烟花中上述致香物质含量显著减少。说明叶花同烤有增加烤后烟叶致香物质的作用。
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| 关 键 词： | 烟叶 烟草花蕾 烘烤 致香物质 感官质量 |
| 收稿时间： | 2018-05-18 |
Effect of curing of fresh tobacco leaf along with tobacco bud on quality of cured leaves |
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| Affiliation: | 1.Key Laboratory of Tobacco Quality Control, Ministry of Agriculture, Tobacco Research Institute of CAAS, Qingdao 266101, China2.Graduate School of CAAS, Beijing 100081, China3.Liangshan branch of Sichuan tobacco company, Xichang 615000, China4.Sichuan Tobacco Panzhihua Company, Pzhihua 610072, China5.Yunnan Tobacco Leaf Company, Kunming 653100, China6.China Tobacco Shandong Industrial Co., Ltd.Qingdao Cigarette Factory, Qingdao 266100, China |
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| Abstract: | In order to explore new technologies for curing and flavoring, tobacco leaves were flue-cured with addition of different amount of fresh tobacco flower buds in the same curing barn.Leaves after two different curing treatments (i.e.conventional tobacco curing and co-curing of fresh tobacco leaf and flower bud) were compared.using conomic characters, sensory quality, smoking quality, conventional chemical composition content and aromatic substance content of tobacco leaves.Results showed that co-curing of tobacco leaf and flower buds showed less effect on economic characters, sensory quality and the content of conventional chemical composition, but had great influence on smoking quality and content of aromatic substances.Compared with conventional tobacco curing, co-curing of tobacco leaf and flower bud resulted in the ratio of firstclass tobacco increased significantly by 3.26%; the score of smoking quality increased significantly by 2.90%; both aromatic quality and quantity increased, while the offensive oddor and aftertaste decreased, with a certain improvement in the flavor style of tobacco leaves; the contents of the aroma substances including beta acetone, two hydrogen gooseberry, solanone, furfural, 5- methyl furfural, beta cyclocitral and 3, 4- two methyl-2, 5-uran two ketones.Linalool, geraniacetone, mega three enenone, and 3-hydroxyl-beta two hydrogen damas fcone increased significantly.Meanwhile, contents of these aroma substances in flowre buds after co-curing were significantly lower than before co-curing.These results suggested that co-curing of tobacco leaf and flower bud can increase the content of aroma substances.This provides a referential method for tobacco curing and flavoring. |
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