| 烘烤变黄环境对烤后烟叶石油醚提取物及香吃味的影响 |
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| 作者姓名： | 艾复清 师会勤 |
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| 作者单位： | 贵州大学农学院 贵州贵阳550025
(艾复清)，贵州大学农学院 贵州贵阳550025(师会勤) |
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| 基金项目： | 贵州省“十五”年度攻关课题研究内容(黔科合农字2000-1109号) |
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| 摘 要： | 试验采用温湿度二因素回归最优设计,研究贵烟4号变黄阶段烘烤环境与烤后烟叶石油醚提取物含量及香吃味的关系,结果表明:在温度32℃~42℃、相对湿度75%~95%范围内,随着变黄温湿度的逐渐升高,烤后烟叶石油醚提取物含量及香吃味评吸得分均表现出先逐渐增加而后又下降的趋势;在控制变黄温度约37℃~38℃,相对湿度84%~90%即干湿差约1.5℃~2℃烤后烟叶石油醚提取物含量及香吃味评吸得分较高;分析结果还表明,烤后烟叶的石油醚提取物含量与香吃味评吸得分表现出较好的相关性。
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| 关 键 词： | 烘烤 变黄阶段 温湿度 石油醚提取物 香吃味 |
he Influence of Aroma and Taste of Cured-leaf on Flue-cured Environment in Yellowing Stage |
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| Authors: | Ai Fuqing Shi Huiqin |
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| Institution: | (Agricultural college, Guizhou university, Guiyang Guizhou 550025) |
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| Abstract: | With the best regression of two factors of temperature and relative humidity, the experiment studied the relationship between leaf quality and curing environment in the yellowing stage of flue-cured tobacco. The result indicated that the content of petroleum ether extract, aroma and taste of cured-leaf presented a trend of parabola curve, which increased to a higher level in the range from 37 to 38 degrees of temperature and 84 to 90 percent of relative humidity (RH). The study also showed that it had a good relationship between the content of petroleum ether extract and aroma and taste. |
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| Keywords: | Flue-curing Yellowing stage Temperature and relative humidity Petroleum ether extract Aroma and taste |
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