变黄期关键温度点不同稳温时间对僵硬光滑烟的影响
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摘要
关于不同部位烟叶烘烤的关键温度点稳温时间对僵硬光滑烟的影响,人们缺乏深入的认识。试验在烘烤过程中分别于38,42,48℃稳温不同时间,开展对比试验。结果发现,42℃温度点是淀粉和总细胞壁物质降解很关键的温度点;稳温时间为14 h,有利于烟叶中的淀粉降解转化,而总细胞壁物质在42℃时减少量占整个烘烤过程的50%;试验处理光滑烟比例最低为0.6%。
During curing, the effect of critical temperature on production of S group tobacco of different parts is lack of understanding.For this reason, the contrast test was carried out at 38, 42, 48 ℃ during the baking process. The results showed that the temperature point at 42 ℃ was the key temperature point for the degradation of the starch and the total cell wall material. The stable temperature time 14 h was beneficial to the degradation and transformation of starch in tobacco leaves, while the total cell wall substance decreased at 42 ℃, accounting for 50% of the whole baking process. The lowest percentage of S group tobacco was 0.6%.
During curing, the effect of critical temperature on production of S group tobacco of different parts is lack of understanding.For this reason, the contrast test was carried out at 38, 42, 48 ℃ during the baking process. The results showed that the temperature point at 42 ℃ was the key temperature point for the degradation of the starch and the total cell wall material. The stable temperature time 14 h was beneficial to the degradation and transformation of starch in tobacco leaves, while the total cell wall substance decreased at 42 ℃, accounting for 50% of the whole baking process. The lowest percentage of S group tobacco was 0.6%.
引文
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[8]陈红丽,任晓红,杨永锋,等.四川烤烟烟叶细胞壁物质含量与外观质量、感官质量的关系[J].烟草科技,2011(1):9-12.
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[10]董志坚,陈江华,宫长荣.烟叶烘烤过程中不同变黄和定色温度下主要化学组成变化的研究[J].中国烟草科学,2000,21(3):21-24.
[11]王行,凌寿军,宋守晔,等.烘烤过程中温湿度与烟叶淀粉含量及淀粉酶活性变化的关系[J].烟草科技,2004(11):33-35.
[12]YAMAGUCHI Naoto, SUZUKI Shoichi, MAKINO Amane.Starch degradation by alpha-amylase in tobacco leaves during the curing process[J].Soil science and plant nutrition,2013,59(6):904-911.
[2]樊军辉,陈江华,宋朝鹏,等.不同烤房烘烤过程中烟叶形态和物理特性的变化[J].西北农林科技大学学报(自然科学版),2010(6):109-114.
[3]纪成灿,许锡祥,郑志诚,等.翠碧一号光滑(僵硬)烟的成因及控制技术研究初报[J].中国烟草科学,1999(3):22-25.
[4]武圣江,宋朝鹏,贺帆,等.密集烘烤过程中烟叶生理指标和物理特性及细胞超微结构变化[J].中国农业科学,2011,44(1):125-132.
[5]兰金隆,蓝周焕,沈少君,等.降低光滑烟比例的密集烘烤工艺优化研究[J].福建农业学报,2012(11):1254-1257.
[6]刘先超,张文友.浅析光滑烟叶产生原因、内在品质及其在分级中的实际应用[J].西昌学院学报(自然科学版),2005(2):21-24.
[7]李瑞丽,张保林,王建民,等.河南烤烟综合物理特性的因子分析及规律性研究[J].中国烟草学报,2014(6):90-96.
[8]陈红丽,任晓红,杨永锋,等.四川烤烟烟叶细胞壁物质含量与外观质量、感官质量的关系[J].烟草科技,2011(1):9-12.
[9]宫长荣.三段式烘烤导论[M].北京:科学出版社,2006.
[10]董志坚,陈江华,宫长荣.烟叶烘烤过程中不同变黄和定色温度下主要化学组成变化的研究[J].中国烟草科学,2000,21(3):21-24.
[11]王行,凌寿军,宋守晔,等.烘烤过程中温湿度与烟叶淀粉含量及淀粉酶活性变化的关系[J].烟草科技,2004(11):33-35.
[12]YAMAGUCHI Naoto, SUZUKI Shoichi, MAKINO Amane.Starch degradation by alpha-amylase in tobacco leaves during the curing process[J].Soil science and plant nutrition,2013,59(6):904-911.