密集烘烤烟叶变黄程度对烟叶工业可用性质量的影响
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- 英文论文题名：The Effect of Prolonged Yellowing on The Quality and Chemical Composition of Flue-cured Tobacco
- 论文作者：韦建玉 ; 聂荣邦 ; 金亚波 ; 李永富 ; 阳向馗 ; 刘强 ; 戴勇强 ; 胡润岭
- 英文论文作者：WEI Jian-yu ; NIE Rong-bang ; JIN Ya-bo ; LI Yong-fu ; YANG Xiang-kui ; LIU Qiang ; DAI Yong-qiang ; HU Run-ning ; China Tobacco Guangxi Industrial Co. ; ltd. ; Hunan Agricultural University ; Hunan Tobacco Corporation Shaoyang
- 年：2016
- 作者机构：广西中烟工业有限责任公司;湖南农业大学;湖南省烟草公司邵阳市公司;
- 论文关键词：烤烟 ; 密集烤房 ; 化学成分 ; 质量
- 英文论文关键词：flue-cured tobacco ; bulk Curing Barn ; chemical composition ; quality
- 会议召开时间：2016-12-01
- 会议录名称：中国烟草学会2016年度优秀论文汇编——烟草农业主题
- 语种：中文
- 分类号：TS44
- 学会代码：ZGYG
- 学会名称：中国烟草学会
- 页数：10
- 文件大小：1127k
- 原文格式：D
摘要
于2010年进行了密集烘烤烟叶变黄程度对烟叶工业可用性质量影响的研究。两个处理为:在烘烤过程变黄阶段,当干球温度38℃、湿球温度36℃,烟叶基本变黄时,继续稳温,延长变黄时间达8-32h。另设对照1(CK1)为常规烘烤,对照2(CK2)为不进行烘烤,只是采收后立即用烘箱烘干。烤后烟叶进行分级、化学成分分析和评吸鉴定。试验结果表明:烟叶干物质消耗线性增加,大部分淀粉在烟叶基本变黄时就分解了,在变黄延时过程中继续分解。与之相关的是,下部叶变黄延时8h左右、中部叶变黄延时12 h左右、上部叶变黄延时16 h左右,烤后烟叶质量提高。
Abbstract : A study was conducted in 2010 to evaluate the effect of prolonged yellowing on the quality and chemical composition of flue-cured tobacco(Nicotiana tabacum L.). Ripe flue-cured tobacco leaves were maintained at dry bulb temperature of 38℃ and wet bulb temperature of 36℃ for up to 8-32 h after yellowing was basically completed. An uncured control treatment(CK2) which oven-dried immediately after harvest, a cured treatment(CK1) and two treatments(T1 and T2) were analyzed for changes in dry-mass loss and chemical composition. The results showed that the dry-mass declined linearly. Most of the starch was degraded during yellowing and the remainder of the starch was continued degrading during over-yellow. The results suggested that over-yellowing for up to 8 h(lower leaf) 、12h(middle leaf)、 16h(upper leaf) improved quality and may be associated with the decline in starch.
Abbstract : A study was conducted in 2010 to evaluate the effect of prolonged yellowing on the quality and chemical composition of flue-cured tobacco(Nicotiana tabacum L.). Ripe flue-cured tobacco leaves were maintained at dry bulb temperature of 38℃ and wet bulb temperature of 36℃ for up to 8-32 h after yellowing was basically completed. An uncured control treatment(CK2) which oven-dried immediately after harvest, a cured treatment(CK1) and two treatments(T1 and T2) were analyzed for changes in dry-mass loss and chemical composition. The results showed that the dry-mass declined linearly. Most of the starch was degraded during yellowing and the remainder of the starch was continued degrading during over-yellow. The results suggested that over-yellowing for up to 8 h(lower leaf) 、12h(middle leaf)、 16h(upper leaf) improved quality and may be associated with the decline in starch.
引文
〔1〕聂荣邦.烤烟〔M〕海口:海南国际新闻出版中心,1997.131-133.
〔2〕James L.Jones.Flue-cured Tobacco Production Guide〔M〕.Virginia Cooperation Extension.1994.93-95.
〔3〕宫长荣等.密集式烘烤[M].北京,中国轻工业出版社,2007.63-69。
〔4〕李春艳,聂荣邦.密集烤房烘烤过程中烟叶淀粉含量的动态变化[J]。作物研究,2007,(2):112-115.
〔5〕孟可爱,聂荣邦.成熟度与烟叶品质的相关性研究综述[J]。作物研究,2005(5):373-376.
〔6〕张光利,聂荣邦。以烟叶脯氨酸含量判断田间成熟度的研究[J]。作物研究,2008,(1)35-36.
〔7〕孟可爱,聂荣邦.密集烘烤过程中烟叶水分和色素含量的动态变化[J]。湖南农业大学学报,2006,(2)122-125.
〔8〕李春艳,聂荣邦.烟叶烘烤过程中部分化学成分的动态变化研究进展[J]。作物研究,2005,(5):390-394.
〔2〕James L.Jones.Flue-cured Tobacco Production Guide〔M〕.Virginia Cooperation Extension.1994.93-95.
〔3〕宫长荣等.密集式烘烤[M].北京,中国轻工业出版社,2007.63-69。
〔4〕李春艳,聂荣邦.密集烤房烘烤过程中烟叶淀粉含量的动态变化[J]。作物研究,2007,(2):112-115.
〔5〕孟可爱,聂荣邦.成熟度与烟叶品质的相关性研究综述[J]。作物研究,2005(5):373-376.
〔6〕张光利,聂荣邦。以烟叶脯氨酸含量判断田间成熟度的研究[J]。作物研究,2008,(1)35-36.
〔7〕孟可爱,聂荣邦.密集烘烤过程中烟叶水分和色素含量的动态变化[J]。湖南农业大学学报,2006,(2)122-125.
〔8〕李春艳,聂荣邦.烟叶烘烤过程中部分化学成分的动态变化研究进展[J]。作物研究,2005,(5):390-394.
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