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

摘要

The changes of chemical components in flue-cured tobacco leaf were studied by using serf-made temperature andrn moisture automatic control electric-heater curing barn. The results showed that the speed of water-losing in tobacco leafrn was low during yellowing stage and high in color-fixing stage and low again during stem-drying stage. The dry matter wasrn lost more in the former period than in the latter period. As the curing process proceeding, the content of starch, protein,rn insoluble nitrogen and nicotine decreased while the content of reducing sugar, total amino acid and Amadori amino acidrn increased. Under the condition of low-temperature yellowing and high-speed color-fixing, the speed of water-losing in tobaccorn leaf was low;dry matter was lost more;starch and reducing sugar degraded fully;the content of reducing sugar, total aminorn acid and Amadori amino acid was higher;the effect of yellowing temperature on the changes of main chemcial compositionrn was larger than the effect of the speed of increasing temperature in color-fixing stage.%采用电热式温湿度自控烤箱，研究了不同烘烤条件下烤烟叶片中主要化学组成的变化。研究结果表明：在烘烤过程中，烟叶的失水速度呈变黄期小，定色期大，干筋期小的规律性，干物质在烘烤的前半段损失多，中后期损失少；随烘烤时间延长，烟叶内淀粉、蛋白质、不溶性氮、烟碱含量下降，还原糖、总氨基酸和Amadori氨基酸含量上升；低温变黄快速定色条件下，烟叶失水速度较慢，干物质损失量较多，淀粉、蛋白质等降解充分，还原糖、总氨基酸、Amadori氨基酸含量较高，而且变黄温度对烟叶主要化学成分含量的影响效应比定色期升温速度对其影响效应大。