不同成熟度烟叶在烘烤过程中质体色素的变化

摘要

为了探明不同成熟度烟叶在不同装烟方式下烘烤烟叶质体色素含量的变化规律,采用正交试验方法,研究了不同成熟度烟叶在密集烘烤过程中质体色素含量的变化.结果表明:鲜烟叶和烤后烟叶的叶黄素和β-胡萝卜素含量随成熟度的提高而降低;烘烤过程中叶黄素和β-胡萝卜素含量的下降幅度比较大,其损失主要发生在变黄中期至定色前期.%An orthogonal experiment was conducted to find out the dynamical change of chromoplast pigment in flue-cured tobacco leaves of different maturity during bulk curing process. The results showed that the content of lutein and fj-carotene in fresh leaves and cured leaves reduced paralleled with maturity increasing, the decreasing extent of lutein and p-carotene was bigger in the curing process, and the loss mainly happened from middle leaf-yellowing stage to early leaf-drying stage.