特殊烟叶烘烤过程中生理生化变化及烤后质量特点

摘要

The physiological and biochemical indices of the non-normal leaves of deep green tobacco, tobacco suffered from black shank, leaf spot and virus disease during the flue-curing process were studied by comparing to normal tobacco. The main chemical components and sensory quality of the cured leaves of both non-normal and normal tobacco were also tested. When the leaves were flue-cured, the water loss speed of non-normal tobacco was slower or quicker than those of the normal in the key period. The contents of chlorophyll and carotenoids of deep green tobacco leaves were obviously higher than those of the normal tobacco and the other non-normal tobacco, but its ratio of carotenoids and chlorophyll changed little. The peak value of the ratio of carotenoids and chlorophyll of the other non-normal tobacco delayed compared to the normal tobacco. The activity of polyphenol oxidase of non-normal tobacco was higher than the normal tobacco during the early flue-curing period. As for the cured leaves, the content of carbohydrates of non-normal tobacco was lower than the normal tobacco, while the content of nitrogen compounds was higher than the normal tobacco. The sensory quality, including taste, offensive odor and irritancy was poorer for the non-normal tobacco.%以正常烟叶为对照，对黑暴烟、黑胫病烟叶、叶斑病烟叶、病毒病烟叶等特殊烟叶烘烤过程中的生理生化指标及烤后烟叶质量进行了分析研究。结果表明，特殊烟叶烘烤前中期水分含量偏高或偏低；黑暴烟烘烤过程中叶绿素和类胡萝卜素含量都明显高于正常烟叶和其他特殊烟叶，类胡萝卜素/叶绿素（类叶比）变化较小，黑胫病、病毒病、叶斑病烟叶烘烤过程中类叶比的高峰值出现时间早于正常烟叶；烘烤前期特殊烟叶多酚氧化酶活性比正常烟叶高；特殊烟叶烤后碳水化合物含量低，含氮化合物含量高，评吸时香吃味变差、杂气和刺激性加重。