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《定色后期穩(wěn)溫點(diǎn)對(duì)煙葉常規(guī)化學(xué)成分和致香物質(zhì)的影響.pdf》由會(huì)員上傳分享，免費(fèi)在線閱讀，更多相關(guān)內(nèi)容在行業(yè)資料-天天文庫(kù)。
1、江西農(nóng)業(yè)學(xué)報(bào)2014，26(2)：89—94ActaAgricuhuraeJiangxi定色后期穩(wěn)溫點(diǎn)對(duì)煙葉常規(guī)化學(xué)成分和致香物質(zhì)的影響陳越立，李旭華，潘義宏，李紹峰。，張曉龍，資文華(1．廣東中煙工業(yè)有限責(zé)任公司技術(shù)中心，廣東廣州510310；2．云南瑞升煙草技術(shù)(集團(tuán))有限公司，云南昆明6501063．云南省煙草公司普洱市公司景東縣分公司，云南景東676200)摘要：以普洱市號(hào)東縣煙區(qū)煙葉為研究對(duì)象，通過(guò)對(duì)不同部位最佳采收成熟度煙葉定色階段后期穩(wěn)溫點(diǎn)的研究，分析了定色后期不同穩(wěn)溫處理與煙葉化學(xué)成分、致香物質(zhì)的關(guān)系，結(jié)果表明：變黃期采用“低溫慢變黃”處理，上部成熟煙葉54℃穩(wěn)溫16h、中
2、部成熟煙葉穩(wěn)溫8h、下部適熟煙葉穩(wěn)溫16h的煙葉常規(guī)化學(xué)成分含量在較適宜范圍，糖堿比、氮堿比較為適宜，鉀氯比均大于4，接近或符合優(yōu)質(zhì)煙葉的特征；煙葉致香物質(zhì)總量及各類中性致香物質(zhì)總量明顯高于其他處理，由此表明通過(guò)優(yōu)化煙葉烘烤工藝能使各部位煙葉品質(zhì)向有利的方向轉(zhuǎn)化。關(guān)鍵詞：煙葉；烘烤；定色；常規(guī)化學(xué)成分；致香物質(zhì)中圖分類號(hào)：s572文獻(xiàn)標(biāo)志碼：A文章編號(hào)：1001—8581(2014)02—0089—06EfectsofDiferentConstantTemperaturesatLaterColor--fixingStageonChemicalCompositionsandAromaComp
3、onentsofFlue——curedTobaccoLeavesCHENYue—li，LIXu—hua，PANYi—hong，LIShao—feng，ZHANGXiao—long，ZIWen—hua(1．TechnicalCenter，ChinaTobaccoGuangdongIndustriMLimitedCompany，Guangzhou510310，China；2．YunnanRea-scendTobaccoTechnology(Group)CompanyLimited，Kunming650106，China；3．BranchofJingdongCounty，TobaccoCompa
4、ny0fPu’erCityinYunnanProvince，Jingdong676200，China)Abstract：Theauthorstudiedthekeepingofconstanttemperatureatthelatercolor—fixingstageofdifferentpartsoftobaccoleaveswiththebestmaturitycollectedfromJingdongcounty，Pu’ercity，andanalyzedtherelationshipbetweenthebakingtechnolo—giesatthelatercolor—fixin
5、gstageandthechemicalcompositionsandaromacomponentsofflue—curedtobaccoleaves．Theresuhsshowedthatadopting“gradualyellowingatlowtemperature”bakingtreatmentfkeeping54℃constanttemperaturefor16hforup—perleaveswithcompletematurity，8hformiddleleaveswithcompletematurity，and16hforlowerleaveswithpropermaturi
6、ty)atyellowingstagecouldmakethecontentsofmainchemicalcompositionsintobaccoleafsamplesbeatarightlevel，makethesugar—nicotineratioandnitrogen—nicotineratiobewithinaproperrange，andmakethepotassium—chlorineratiobemorethan4，whichwereclosetooraccordedwiththecharacteristicsofgood—qualitytobaccoleaves．Thet
7、otalcontentsofbotharomacomponentsandneutralaromasubstancesintobaccoleavesin“gradualyellowingatlowtemperature”bakingtreatmentwereobviouslyhigherthanthoseinothertreatments．Therefore，theoptimizedbakingtechnologiesca
