安徽农业科学Issue(27)：13608-13610,13612,4.
变黄期不同变黄程度对清香型烤烟质量的影响
Influence of Different Yellowing Degrees during the Yellowing Stages on the Quality of Fresh Scent Type Flue-cured Tobacco
钱宇 1任四海 2薛剑波 1唐经祥 2刘挺 1陈汉发 1岳东林 3徐洪宇3
作者信息
- 1. 四川省烟草公司凉山州公司,四川西昌615000
- 2. 安徽省农业科学院烟草研究所,安徽合肥230031
- 3. 甘肃烟草工业有限责任公司,甘肃兰州730050
- 折叠
摘要
Abstract
[Objective] To provide references for tobacco fanners accurately determining the yellowing degree of flue-cured tobacco. [Method] According to the flue-cured characteristics of Hongda and Yunyan 85, different standards were set up for different parts of tobacco leaves during the period of yellowing stage, and then the quality of flue-cured tobacco was tested. [ Result] With the enhancement of yellowing degree , the quality of those two flue-cured tobaccos changed. The appearance quality of Hongda gradually improved, while that of Yunyan 85 increased at first and then decreased; As for the chemistry of tobacco constituents, three different parts of Hongda shared the same performance with total nitrogen content reduced, the reducing sugar content gradually increased, and slight change of other indexes- For Yunyan 85, the total nitrogen and sugar content of lower leaves were similar to that of Hongda, the inner chemical composition content of upper leaves was almost the same. In smoking taste, the overall trend in changes of the evaluative index performed by the two varieties were improving with the development of yellowing degree, aroma quality and quantity had a trend to arise in middle and upper leaves, the aftertaste gradually improved , miscellaneous gas and irritancy rose a little, but the range of variation in some evaluative indexes of smoking taste was slightly different. [Conclusion] The study provides references for satisfying the needs of tobacco industry for special tobacco materials and improving both the quality and aroma of flue-cured tobacco.关键词
变黄程度/外观/内在/评吸/影响Key words
Yellowing degree/ Appearance/ Inner quality/ Smoking test/ Influence分类
农业科技引用本文复制引用
钱宇,任四海,薛剑波,唐经祥,刘挺,陈汉发,岳东林,徐洪宇..变黄期不同变黄程度对清香型烤烟质量的影响[J].安徽农业科学,2012,(27):13608-13610,13612,4.
