摘要
[目的]探讨真空回潮对皖南烟叶质量的影响。[方法]试验对皖南地区生产的烟叶上部、中部、下部3个部位分别采取不同工艺条件真空回潮处理验证和对比分析,以考察其常规化学成分、香味成分、感官质量的差异。[结果]试验表明,采用真空回潮处理,随着真空回潮强度的增强,烟叶中的总糖含量下降,而其他物质变化无明显规律;香味成分总含量总体呈下降趋势,高等级烟叶具有焦甜香特征物质的化合物下降明显;感官质量高档烟叶总得分先升后降,而中档烟叶总得分呈上升趋势;焦甜香香韵指数高档烟叶略有下降,中档烟叶先升后降。[结论]研究可为皖南地区的烤烟生产中真空回潮工序选择及工艺参数设置提供参考依据。
[ Objective ] To study effects of vacuum conditioning on tobacco quality in south of Anhui Province. [ Method ] The upper, middle, lower parts of tobacco were taken to conduct different technique vacuum conditioning and comparative analysis, so as to investigate the differ- ences of normal chemical components, aroma constituents, sensory quality. [ Result] The results showed that treated by vacuum conditioning process, total sugar content decreased with the increase of vacuum conditioning moisture; aroma component content decreased; the score of high grade tobacco first increased then decreased, while middle level tobacco showed increasing trend. [ Conclusion ] The study can providereference basis for vacuum conditioning process selection and technique parameter setting in flue-cured tobacco production.
出处
《安徽农业科学》
CAS
2014年第3期895-896,899,共3页
Journal of Anhui Agricultural Sciences
基金
安徽中烟工业有限责任公司科技项目(110201002012)
关键词
真空回潮
皖南烟叶
常规化学成分
香味成分
感官质量
Vacuum conditioning
Tobacco leaf of south Anhui
General chemical components
Fragrance components
Sensory quality
作者简介
吴寅初（1971一），男，安徽潜山人，助理工程师，从事烟叶质检及打叶复烤监督加工研究。
