打叶复烤协同醇化对四川凉山烤烟烟叶品质的影响

为考察打叶复烤协同醇化的适宜条件,采用对应分析、单因素方差分析和典型相关分析的方法分析了不同打叶复烤参数下的四川凉山烤烟烟叶感官质量和7种有害成分释放量,并考察了烟叶感官质量随醇化时间的变化趋势。结果表明:①醇化时间0~36个月,上部烟叶B0~B5中感官质量最优的是B3(除了醇化时间24个月);中部烟叶C0~C5中感官质量最优的是C3(除了醇化时间18个月)、下部烟叶X0~X5中感官质量最优的是X3(除了醇化时间18和24个月)。②NNK、巴豆醛、苯并a]芘、HCN、氨释放量与一润烟叶出口温度、烟叶复烤各干燥区温度(一区、二区、三区和四区)没有显著相关关系。③7种有害成分释放量排序为,NNK:B2F>X2F、C3F;苯酚:B2F>C3F>X2F;巴豆醛:B2F、C3F、X2F无明显差别;CO:B2F>X2F>C3F;苯并a]芘:B2F>C3F、X2F;HCN:B2F>C3F、X2F;氨:B2F>C3F、X2F。④感官质量随醇化时间的延长均呈现先降低再升高再降低的趋势,最优醇化时间为12个月,此时B3、C3、X3与原工艺条件样品(B0、C0、X0)相比感官质量得分分别提高了5分、2分和4分。

Effects of threshing,redrying with collaborative aging on tobacco leaf quality in tobacco-planting area of Liangshan in Sichuan

To investigate the optimal parameters for leaf threshing,redrying and collaborative aging,sensory quality and the release of seven harmful components in cigarette smoke were analyzed.In addition,one-way ANOVA and canonical correlation analyses,and the variations of sensory quality of the redried leaves in tobacco-planting area of Liangshan in Sichuan were studied along with the aging time.The results showed that:1)After aging for 0-36 months,the sensory quality of B3,C3 and X3 leaf was the best in upper leaves B0-B5(excluding those aged for 24 months),middle leaves C0-C5(excluding those aged for 18 months)and lower leaves X0-X5(excluding those aged for 18 and 24 months).2)There was no significant correlation between the releases of NNK,crotonaldehyde,benzoa]pyrene,HCN,ammonia and the drying temperature of tobacco leaves out of first moistening and the temperature of each drying section(from 1st to 4th sections).3)The order of the seven harmful component releases for the treated leaves were:for NNK,B2F>X2F,C3F;for phenol,B2F>C3F>X2F;for crotonaldehyde,no obvious among difference B2F,C3F,X2F;for CO,B2F>X2F>C3F;for benzoa]pyrene,B2F>C3F,X2F;for HCN,B2F>C3F,X2F;for ammonia,B2F>C3F,X2F.4)The sensory quality of leaves deteriorated first and then improved with the aging time,and the optimal aging time was 12 months. After aging for 12 months,the scores in sensory quality for B3,C3 and X3 increased by five,two andfour points comparing with the leaves (B0,C0,X0) processed under original conditions,respectively.