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烘烤变黄期温湿度对上部烟叶烤后化学成分综合评价的影响

方冲冲 张洪霏 潘洪 何超超 艾复清

亚热带植物科学2024,Vol.53Issue(2):143-151,9.
亚热带植物科学2024,Vol.53Issue(2):143-151,9.DOI:10.3969/j.issn.1009-7791.2024.02.007

烘烤变黄期温湿度对上部烟叶烤后化学成分综合评价的影响

Effect of Yellowing Temperature and Humidity on Comprehensive Evaluation of Chemical Composition of Upper Tobacco Leaves Roasted

方冲冲 1张洪霏 2潘洪 2何超超 3艾复清1

作者信息

  • 1. 贵州大学烟草学院,贵州 贵阳 550025||贵州大学贵州省烟草品质研究重点实验室,贵州 贵阳 550025
  • 2. 贵州省烟草公司黔东南州公司,贵州 凯里 556000
  • 3. 贵州大学烟草学院,贵州 贵阳 550025
  • 折叠

摘要

Abstract

The quadratic saturated D-optimal regression design experiment was used to study the relationship between the curing environment and the comprehensive score of chemical components of Nicotiana tabacum leaves in the yellowing stage of Yunyan 87.The results show that the influence of different factors on the comprehensive score of chemical components is temperature effect>temperature,dry-wet difference interaction effect>dry-wet temperature difference effect;Under the condition of constant wet-dry difference,the temperature effect equation Y1=83.59-0.89X1+6.35X12,that is,with the increase of temperature,the comprehensive score of chemical components first decreases and then increases.When the temperature X1=39.21℃,the comprehensive score Ymin=83.56;Under the condition of constant temperature,the equation of dry-wet difference effect Y2=83.59+3.32X2-4.63X22,that is,with the increase of dry-wet difference,the comprehensive score of chemical components first increases and then decreases.When the dry-wet difference X2=3.72℃,Ymax=84.19;Under the interactive effect of temperature and dry-wet difference,the comprehensive score of chemical components in the yellowing stage of upper tobacco leaves was higher when the temperature was 36-36.75℃(dry-wet difference was 2-4℃)and 41.3-42℃(dry-wet difference was 3.5-5℃).According to the comprehensive score of chemical composition of tobacco leaves,dry bulb temperature of 42℃,wet bulb temperature of 37.0℃and relative humidity of 69%are the best combination of temperature and humidity for the quality of upper Nicotiana tabacum leaves.

关键词

烘烤/变黄阶段/温度/干湿温差/化学成分/综合得分

Key words

roast/yellowing stage/temperature/dry-wet difference/chemical composition/comprehensive score

分类

农业科技

引用本文复制引用

方冲冲,张洪霏,潘洪,何超超,艾复清..烘烤变黄期温湿度对上部烟叶烤后化学成分综合评价的影响[J].亚热带植物科学,2024,53(2):143-151,9.

基金项目

贵州省烟草公司黔东南州公司科技项目(2022XM01) (2022XM01)

亚热带植物科学

1009-7791

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