烘烤过程中拉长变黄和定色时间对烤烟中性致香成分含量的影响.pdfVIP

浙江农业学报Acta 22(2)：249—252，2010 AgricultttraeZhejiangen．sis 烘烤过程中拉长变黄和定色时间对烤烟中性致香成分含量 的影响 宋晓华1，刘国顺1’’，付劭怡2，张春华1 (1河南农业大学烟草学院，河南郑州450002，2浙江中烟工业有限责任公司，浙江杭州310009) 摘要：利用河南省郏县步进式烤房研究了变黄期与定色期拉长烘烤时间对烟口t-中性致香成分含量的影响。 结果表明：①拉长了变黄和定色时间的3个处理f12，1r3，T4均提高了烟I：If中性致香成分总量；②苯丙氨酸类、 h处理(T2)最高；定色期54℃定色 类胡萝卜素类、类西柏烷类、新植二烯类致香物质含量在42℃变黄拉长12 拉长12h的处理(13)较正常烘烤处理(T1)只提高了类胡萝卜素类及新植二烯类产物含量；在变黄期与定色 期均拉长12h处理(34)的棕色化产物含量在4个处理中最高，且T4处理与正常烘烤处理T1相比，苯丙氨 酸类、类胡萝卜素类、新植二烯类致香物质含量提高，类西柏烷类物质含量降低。 关键词：烤烟；变黄期；定色期；致香物质 中图分类号：$572 文献标识码：A Effectsof thetimeof andleaf onneutralaromacon- prolonging yellowingdrying of stituentstobaccoleaves duringcuring SONG Chun—hual Xiao—hual。LIUGuo．shunl’，FU Shao．yi2，ZHANG Tobacco ChinaTobaccoIndustrialCo． (1 450002，China；2 College，tfenanAgricultureUniversity，ltenan Zhefiang 310009，China) Ltd．，Hangzhou the bumin of thetimeof andleaf Henan，effects Abstract：Usingsteppingflue-cunng prolonging yeflowing drying onneutralaromaconstituentsoftobaccoleaves werestudied．Theresultsindicatedasfollows：①AⅡof duringcuring thetreatmentswhich thetimeof andleaf couldincreasethecontentofneutralaromacon— prolonged yellowing drying contentof were inthetreat· stituents．②The highest phenylalanineproducts，carotenoid，cemdrenoid，neopytadiene mentof32which thetimeof withnormalcuredtreatmentwhich