不同贮藏醇化条件对微带青初烤烟叶品质的影响
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摘要
为探索恩施中、高海拔区域微带青初烤烟叶的最佳贮藏醇化条件,改善烟叶质量,开展了标准醇化室醇化与烟农传统堆积醇化(CK)两种不同贮藏醇化条件对烟堆温湿度、烟叶外观质量、烟叶常规化学成分及烟叶经济增值率的影响试验。结果表明,标准醇化室醇化与烟农传统堆积醇化两者均能提高烟叶的外观质量与内在质量,但前者醇化效果优于后者。外观质量改善主要体现在醇化后烟叶成熟度增加,色度增强,疏松度得到改善;内在质量体现在烟碱、总氮含量降低。试验时间段范围内初烤烟叶以下杆自然回潮后在标准醇化室醇化30 d效果最佳,中、高海拔综合表现为C3V转化为柠檬黄(C3L)和橘黄色(C3F)的转化率为55.45%、增值率为30.50%,B2V转化为橘黄色(B2F)的转化率为43.73%、增值率为37.72%。醇化过程中,标准醇化室醇化烟堆内温湿度均略高于对照(CK),更有利于烟叶的醇化。
To explore the optimal storage and aging conditions for greenish flue-cured tobacco leaves and improve tobacco quality in middle and high altitude of Enshi, two kinds of storage and aging conditions were setted between the standard aging chamber alcoholization and traditional accumulative alcoholization, to study the effects on temperature and humidity parameters inside stacked-tobacco, the external quality and chemical composition, and economic increment rate of tobacco. The results showed that both of them could improve the internal or external quality of tobacco, but the former was better than the latter. The maturity, looseness and chroma of tobacco were improved, and the contents of nicotine, and total nitrogen were reduced. The aging time of 30 days worked best after curing, and the conversion rate and increment rate of C3 V into C3 L and C3 F got 55.45%, 30.50% separately in middle and higher altitude on average, while the rates of B2 V into B2 F got43.73%, 37.72% respectively. Temperature and humidity parameters inside stacked-tobacco of standard aging chamber were slightly higher than that of CK and more conducive to alcoholization in the process of alcoholization.
To explore the optimal storage and aging conditions for greenish flue-cured tobacco leaves and improve tobacco quality in middle and high altitude of Enshi, two kinds of storage and aging conditions were setted between the standard aging chamber alcoholization and traditional accumulative alcoholization, to study the effects on temperature and humidity parameters inside stacked-tobacco, the external quality and chemical composition, and economic increment rate of tobacco. The results showed that both of them could improve the internal or external quality of tobacco, but the former was better than the latter. The maturity, looseness and chroma of tobacco were improved, and the contents of nicotine, and total nitrogen were reduced. The aging time of 30 days worked best after curing, and the conversion rate and increment rate of C3 V into C3 L and C3 F got 55.45%, 30.50% separately in middle and higher altitude on average, while the rates of B2 V into B2 F got43.73%, 37.72% respectively. Temperature and humidity parameters inside stacked-tobacco of standard aging chamber were slightly higher than that of CK and more conducive to alcoholization in the process of alcoholization.
引文
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[2]吴风光,王林,汪健,等.陈化过程中微带青烟叶评吸质量和化学成分的相关研究[J].安徽农业科学,2013,41(25):10420-10421.
[3]肖协忠,李德臣,郭承芳,等.烟草化学[M].北京:中国农业科学技术出版社,1997.
[4]王瑞新.烟草化学[M].北京:中国农业出版社,2003.
[5]于建军.卷烟工艺学[M].北京:中国农业出版社,2003.
[6]王玉华,褚建忠,徐丙升,等.烤烟自然醇化过程美拉德反应产物变化及与感官质量的关系[J].中国烟草科学,2015,36(4):85-90.
[7]陈万年,宋纪真,范坚强,等.福建和云南烤烟烟片的最佳醇化期及适宜贮存时间研究[J].烟草科技,2003(7):9-12.
[8]周恒,邵惠芳,许自成,等.不同醇化阶段复烤片烟化学成分与感官质量的关系[J].四川农业大学学报,2009,27(4):433-439.
[9]唐士军,李东亮,戴亚,等.烤烟醇化过程糖碱比、氮碱比的GM(1,1)灰色预测模型[J].中国烟草学报,2009,15(5):20-23.
[10]程昌新,王超,杨应明,等.储藏醇化措施对烤烟烟包内温湿度及烟叶品质的影响[J].烟草科技,2015,48(2):16-20.
[11]张清明,张瀛,林建麒,等.不同品种初烤烟叶短期醇化过程中质体色素和化学成分的变化[J].中国烟草科学,2014,35(2):55-58.
[12]陈云堂,郭东权,王娟娟.辐照技术在我国烟草中的应用研究进展[J].中国烟草科学,2011,32(2):90-95.
[13]范坚强,宋纪真,陈年,等.醇化过程中烤烟片烟化学成分的变化[J].烟草科技,2003(8):19-22.
[14]张西仲,徐晓燕,黄义德.烤烟醇化过程中主要化合物的变化及其与烟叶品质的关系[J].安徽农业科学,2006,34(16):4016-4017.
[15]胡有持,杨述元,李炎强,等.陈化过程中河南复烤片烟B2F和C3F理化指标的变化[J].烟草科技,2004(5):11-15.
[16]高春亮,王树声,申国明,等.陈化期间空气湿度对山东和贵州C3F烟叶质量的影响[J].中国烟草科学,2008,29(5):32-36.
[17]穆彪,杨健松,李明海.黔北大娄山区海拔高度与烤烟烟叶香吃味的关系研究[J].中国生态农业学报,2003,11(4):148.
[18]李天福,王树会,王彪,等.云南烟叶香吃味与海拔和经纬度的关系[J].中国烟草科学,2005,26(3):22-24.
[19]李葆,刘春奎,许自成,等.湖北恩施不同海拔烟区气候因素综合评价[J].郑州轻工业学院学报,2010,25(2):1-5.
[20]闫克玉,赵献章.烟叶分级[M].北京:中国农业出版社,2003.
[21]刘红光,胡玲,颜克亮,等.初烤烟叶自然醇化过程中内在化学成分变化研究[J].江西农业学报,2015,27(8):71-75.
[22]李丹丹,张保全,夏琛,等.不同程度含青烤烟在陈化期间化学成分的变化[J].江西农业学报,2012,24(8):41-42.