盘县山地特色优质烤烟特性分析
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摘要
为明确盘县烤烟质量特征和工业可用性,为盘县烟区烟叶的有效合理利用、种植布局、栽培技术的改进以及卷烟工业企业采购原料等提供参考依据,以2013—2015年盘县烤烟主栽品种X2F、C3F、B2F的共81个初烤烟叶样品为材料,系统研究了烟叶外观质量、感官质量、物理特性及化学成分等指标,对盘县山地特色优质烤烟进行了质量评价。结果表明:盘县烟叶外观质量整体较好。各部位烟叶平衡含水率、叶面密度、填充值总体表现较好,含梗率适中,下部叶片偏薄。盘县烟叶中偏清香型香气特征,香气状态飘逸,浓度中等,劲头中等,香气质中偏上,香气量较足、较透发,烟气细腻、较柔和、较圆润,微有刺激性,微有干燥感、余味尚净尚舒适,稍有枯焦气、生青气和木质气。化学成分总体协调,均处于工业可用性范围之内,烟碱含量逐年增加,总糖和还原糖含量年度间差异较大,其它化学成分指标变化较小。
In order to clarify the quality characteristics of flue-cured tobacco and industrial usability, with a view to provide an effective basis for the rational use of tobacco leaves, planting layout, cultivation techniques, as well as cigarette industry enterprises to purchase raw materials, different parts of tobacco leaf of the main tobacco varieties in Panxian mountain areas in 2013 to 2015 were selected to study. The appearance quality, sensory quality, physical properties and chemical composition of tobacco leaf were studied systematically, for the quality evaluation and characteristic orientation of high quality flue-cured tobacco in Panxian Mountain Areas.The results showed that the tobacco leaf appearance quality in Panxian was better, the leaf water content, leaf density and filling value were better, and the lower leaf was thinner. The aroma was moderate, medium, more than the foot, more transparent. The smoke was delicate, softer, more rounded, slightly irritating, slightly fragrant aroma, micro-dry feeling, and aftertaste still the net and comfortable.It has slightly dry coke gas, green gas and wood gas. The total chemical composition was in the range of industrial availability, the content of nicotine increasing year by year, the content of total sugar and reducing sugar was different, and the change of other chemical components index was small.
In order to clarify the quality characteristics of flue-cured tobacco and industrial usability, with a view to provide an effective basis for the rational use of tobacco leaves, planting layout, cultivation techniques, as well as cigarette industry enterprises to purchase raw materials, different parts of tobacco leaf of the main tobacco varieties in Panxian mountain areas in 2013 to 2015 were selected to study. The appearance quality, sensory quality, physical properties and chemical composition of tobacco leaf were studied systematically, for the quality evaluation and characteristic orientation of high quality flue-cured tobacco in Panxian Mountain Areas.The results showed that the tobacco leaf appearance quality in Panxian was better, the leaf water content, leaf density and filling value were better, and the lower leaf was thinner. The aroma was moderate, medium, more than the foot, more transparent. The smoke was delicate, softer, more rounded, slightly irritating, slightly fragrant aroma, micro-dry feeling, and aftertaste still the net and comfortable.It has slightly dry coke gas, green gas and wood gas. The total chemical composition was in the range of industrial availability, the content of nicotine increasing year by year, the content of total sugar and reducing sugar was different, and the change of other chemical components index was small.
引文
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[15]徐敏,刘国顺,刘小可.磷对不同烤烟品种调制后烟叶物理特性的影响[J].河南农业科学,2007(4):33-36.
[16]尹启生,陈江华,王信民,等.2002年度全国烟叶质量评价分析[J].中国烟草学报,2003,9(z1):59-70.
[17]王涛,贺帆,徐成龙,等.提高烤烟上部叶可用性技术的研究进展[J].南方农业学报,2011,42(9):1127-1131.
[18]唐远驹.试论特色烟叶的形成和开发[J].中国烟草科学,2004,25(1):10-13.
[19]简永兴,董道竹,李连利,等.种植海拔对烤烟中性挥发性香气物质及燃吸品质的影响[J].烟草科技,2009(9):43-46.
[20]石凤学,王浩雅,张涛,等.卷烟感官质量与烟气成份,烟支物理指标,化学成分间的相关性[J].南方农业学报,2013,44(3):486-492.
[21]王欣,许自成,毕庆文,等.生态因素对烤烟还原糖、总糖含量影响之研究进展[J].中国农学通报,2007,23(8):225-228.
[2]张玲.贵州乌蒙烟区烤烟香型风格鉴定与判别分析[D].郑州:河南农业大学,2014:23-26.
[3]赵铭钦,陈红华,刘国顺,等.增施不同有机物质对烤烟烟叶香气质量的影响[J].华北农学报,2007,22(5):51-55.
[4]吴春,王轶,蒲文宣,等.中间香型烟叶特色彰显度与主要化学成分的相关及通径分析[J].中国烟草科学,2012,33(4):1-6.
[5]牛建行,王冉,闫荣,等.种植密度和留叶数对重庆巫山云烟97株型和质量的影响[J].西南大学学报:自然科学版,2015,37(12):9-14.
[6]冯永铿.云南曲靖宣威烟叶质量风格特色分析[D].长沙:湖南农业大学,2012:28-32.
[7]宫长荣.烟草调制学[M].北京:中国农业出版社,2003:154-175.
[8]郑福端,陈佳威,任文清,等.会东烟叶风格特色分析及彰显技术措施研究[J].安徽农业科学,2015,43(18):293-295.
[9]刘世亮,杜君,化党领,等.不同有机酸对烤烟不同成熟度烟叶香气质量的影响[J].华北农学报,2010,25(1):131-135.
[10]宫长荣,汪耀富,赵铭钦,等.烟叶烘烤中变黄和定色条件对香气特征的影响[J].华北农学报,1996,11(3):106-111.
[11]杨园园.不同气候配置对烤烟质量风格的影响[D].郑州:河南农业大学,2014:30-35.
[12]王洪云,刘洪祥,徐发华,等.大理特色烟叶与不同生态烟区烤烟香型风格的差异研究[J].中国烟草科学,2015,36(3):8-12.
[13]廉芸芸.我国部分典型烤烟产区烟叶品质特色分析[D].北京:中国农业科学院,2008:4-10.
[14]闫克玉,赵献章.烟叶分级[M].北京:中国农业出版社,2003:34-36.
[15]徐敏,刘国顺,刘小可.磷对不同烤烟品种调制后烟叶物理特性的影响[J].河南农业科学,2007(4):33-36.
[16]尹启生,陈江华,王信民,等.2002年度全国烟叶质量评价分析[J].中国烟草学报,2003,9(z1):59-70.
[17]王涛,贺帆,徐成龙,等.提高烤烟上部叶可用性技术的研究进展[J].南方农业学报,2011,42(9):1127-1131.
[18]唐远驹.试论特色烟叶的形成和开发[J].中国烟草科学,2004,25(1):10-13.
[19]简永兴,董道竹,李连利,等.种植海拔对烤烟中性挥发性香气物质及燃吸品质的影响[J].烟草科技,2009(9):43-46.
[20]石凤学,王浩雅,张涛,等.卷烟感官质量与烟气成份,烟支物理指标,化学成分间的相关性[J].南方农业学报,2013,44(3):486-492.
[21]王欣,许自成,毕庆文,等.生态因素对烤烟还原糖、总糖含量影响之研究进展[J].中国农学通报,2007,23(8):225-228.