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密集烘烤不同变筋温度对烟叶香气物质和评吸质量的影响

王爱华 廖和明 张国超 王松峰 腾春富 管志坤 杨斌 王金亮 孙福山 王世建 管延斗

华北农学报2012,Vol.27Issue(z1):116-121,6.
华北农学报2012,Vol.27Issue(z1):116-121,6.

密集烘烤不同变筋温度对烟叶香气物质和评吸质量的影响

Effects of Different Muscle-yellowing Temperature on Aroma Constituents and Smoking Qualities of Tobacco Leaves during Bulk Curing

王爱华 1廖和明 1张国超 2王松峰 1腾春富 2管志坤 1杨斌 3王金亮 4孙福山 4王世建 4管延斗1

作者信息

  • 1. 中国农业科学院烟草研究所,农业部烟草生物学与加工重点实验室,山东青岛266101
  • 2. 中国农业科学院研究生院,北京100081
  • 3. 山东潍坊烟草有限公司,山东潍坊261061
  • 4. 山东青岛烟草有限公司,山东青岛266071
  • 折叠

摘要

Abstract

Effects of different muscle-yellowing temperature on amylase activity, water content,the aroma constituents and smoking qualities of tobacco leaves during bulk curing were studied using the electric-heated flue-curing barn. The result showed that the amylase activity of all treatments had no difference during the yellowing stage. The amylase activity of different muscle-yellowing temperature treatment appeared as 48℃ >51℃ >45℃ during color fixing stage and stem-drying stage . Water content of all treatments had no difference during the early days of curing. After the end of the yellowing stage, the water content of 51℃ muscle-yellowing temperature treatment descend fastest. But the water content of 45 °C and 48℃ muscle-yellowing temperature treatment fall down slowly. Products of maillard reaction,products of phenylalanine, the content of solanone of 48℃ muscle-yellowing temperature treatment was highest. Total aroma constituents except neopytadiene of the 48°C muscle-yellowing temperature treatment were also highest, 51℃ muscle-yellowing temperature treatment took second place, and 45℃. muscle-yellowing temperature treatment was the lowest. Products of carotenoid, neopytadiene and total aroma constituents were highest in 45℃ muscle-yellowing temperature treatment followed by 48℃ muscle-yellowing temperature treatment. Smoking qualities of cured tobacco leaves was best in 48℃ muscle-yellowing temperature treatment, which could improve tobacco fragrance quality and fragrance quantity,mask offensive odors,and improve after taste.

关键词

密集烘烤/变筋温度/香气物质/评吸质量

Key words

Bulk curing/Muscle-yellowing temperature/ Aroma quality/Smoking quality

分类

农业科技

引用本文复制引用

王爱华,廖和明,张国超,王松峰,腾春富,管志坤,杨斌,王金亮,孙福山,王世建,管延斗..密集烘烤不同变筋温度对烟叶香气物质和评吸质量的影响[J].华北农学报,2012,27(z1):116-121,6.

基金项目

国家烟草专卖局资助项目(110200902069) (110200902069)

山东省烟草公司科技项目(201011) (201011)

山东青岛烟草有限公司科技项目(2009121) (2009121)

华北农学报

OA北大核心CSCDCSTPCD

1000-7091

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