The influence of the 121 baking process with dense baking chamber on the tobacco main chemical compositions of K326 was studied in 2011. The results showed that the degradation rate of chlorophy of the lower position leaves after baking 48 h is about 80.45% , and that of the middle position leaves after baking 66 h is about 79. 6% , and that of the upper leaves after baking 54 h is about 89.6%. It can effectively prolong the degradation time of starch and protein and make the inclusions of tobacco leaves converted fully with removing humidity and fixing color slowly, which then made the main chemical compositions equilibrium. It can also increase reducing sugar content and aroma quantity of the tobacco correspondingly by reducing the loss of the reducing sugar and aroma with the measure of drying stem fast during the dry stem stage.%2011年研究了在密集式烤房条件下采用121烘烤工艺对K326烟叶主要化学成分的影响,结果表明:烘烤48h,下部叶叶绿素降解率达80.45％,烘烤66h,中部叶叶绿素降解率达79.6％,烘烤54h,上部叶叶绿素降解率为89.6％;定色期采用慢排湿、慢定色的措施,可有效延长蛋白质和淀粉的降解时间,使烟叶内含物充分转化,主要化学成分达到一个协调平衡;干筋期采用快速干筋,通过降低还原糖和香气物质的损耗,相应提高了烟叶还原糖含量和香气量.
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