| 马杜罗茄衣发酵过程中外观颜色和内在成分的变化及相关性分析 |
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| 引用本文： | 丁宁,丁松爽,胡捷,吴创,王荣浩,时向东.马杜罗茄衣发酵过程中外观颜色和内在成分的变化及相关性分析[J].中国烟草学报,2021,27(5):110-118. |
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| 作者姓名： | 丁宁 丁松爽 胡捷 吴创 王荣浩 时向东 |
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| 作者单位： | 1.河南农业大学, 烟草学院, 河南省郑州市金水区农业路63号 450002 |
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| 基金项目： | 湖北中烟工业有限责任公司科技计划项目“马杜罗茄衣生产技术及应用研究”2019420000340643 |
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| 摘 要： | 目的 为探明马杜罗茄衣发酵过程中烟叶外观颜色的变化。 方法 本文以"海南3号"茄衣品种为试验材料，研究了不同厚度烟叶，发酵过程中颜色变化，并结合其内在化学物质的变化进行了相关分析。 结果 （1）不同厚度茄衣烟叶发酵过程中颜色参数值（L*、a*、b*、C）都呈现一致的下降趋势，其中尤以明度值L*下降最为显著。（2）随着发酵时间增加，茄衣中总糖、烟碱和质体色素含量逐渐降低；还原糖与钾含量呈单峰变化；总氮与氯含量波动上升。（3）相关性分析结果表明，颜色参数与各类质体色素含量之间均呈现极显著正相关关系，与多项化学成分间存在显著或极显著相关；典型相关分析结果表明，随着烟叶中叶绿素a、类胡萝卜素含量在一定范围内的降低以及总氮的升高，明度值L*呈降低趋势；而总糖和叶绿素b含量的降低，则引起饱和度C的降低和色相角H°的升高。 结论 茄衣烟叶颜色与化学成分有密切的关系，可以通过发酵促进马杜罗茄衣颜色转深。
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| 关 键 词： | 马杜罗茄衣 发酵 颜色参数 化学成分 质体色素 相关分析 |
| 收稿时间： | 2021-03-26 |
Variation and correlation analysis of appearance color and internal composition of Maduro wrapper during fermentation |
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| Affiliation: | 1.Henan Agricultural University, College of Tobacco, No. 63 Nongye Road, Jinshui District, Zhengzhou 450002, Henan, China2.Hubei China Tobacco Industry Co., Ltd. Sanxia Cigarette Factory, No. 46, Huangjin Road, Yiling District, Yichang 443100, Hubei, China |
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| Abstract: | Objective In order to investigate the changes in the color change of tobacco leaves during the fermentation process of Maduro wrapper. Method In this paper, the "Hainan No. 3" wrapper variety was used as the test material to study the color changes of tobacco leaves with different thicknesses during the fermentation process. Correlative analysis was carried out in conjunction with the changes in its internal chemical substances. Results (1) The color parameter values (L*, a*, b*, C) of wrapper tobacco leaves with different thicknesses showed a consistent downward trend during the fermentation process, and the lightness value L* declined most significantly. (2) With the increase of fermentation time, the content of total sugar, nicotine and plastid pigment in the wrapper gradually decreased; the content of reducing sugar and potassium showed a single-peak change; the content of total nitrogen and chlorine fluctuated upward. (3) Correlation analysis results showed that there was a very significant positive correlation between color parameters and the content of various plastid pigments, and there were significant or extreme significant correlations among multiple chemical components; the typical correlation analysis results showed that with the decrease of the content of chlorophyll a and carotenoids within a certain range as well as with the increase of total nitrogen, the lightness value L* showed a downward trend; while the decrease of the contents of total sugar and chlorophyll b caused the decrease of saturation C and hue angle H° rise. Conclusion The color of wrapper tobacco leaves is closely related to chemical components, and fermentation can promote the darkening of maduro wrapper. |
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