| 重庆烟区 K326上部烟叶烘烤工艺研究 |
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| 引用本文： | 伍优,罗以贵,崔国民,刘彦中,方保.重庆烟区 K326上部烟叶烘烤工艺研究[J].中国农学通报,2013,29(9):213-216. |
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| 作者姓名： | 伍优 罗以贵 崔国民 刘彦中 方保 |
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| 作者单位： | 1. 云南农业大学烟草学院2. 云南省烟草农业科学研究院 |
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| 基金项目： | 重庆市烤烟提质增香烘烤工艺示范 |
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| 摘 要： | 为了提高‘K326’上部叶烤后烟质量及内部化学成分协调性，试验通过利用‘K326’同一成熟度的上部叶，设定内动力排湿烘烤工艺、外动力排湿烘烤工艺、三段式烘烤工艺3个处理进行研究。结果表明：内动力排湿烘烤工艺表现最好，最利于重庆烟区‘K326’上部烟叶的烘烤，烤后烟叶的总糖、还原糖含量增加，烟碱含量降低，且总氮含量、糖碱比值处于适宜范围内，淀粉含量最低；其烤后烟在经济上表现佳，中上等烟比例达68.5%，均价达13元/kg。
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| 关 键 词： | K326 |
| 收稿时间： | 2012/9/21 0:00:00 |
| 修稿时间： | 2012/10/24 0:00:00 |
The Study on Curing Technique at Upper Leaves of Flue-cured Tobacco Variety K326 in Chongqing |
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| Abstract: | In order to improve the quality of the upper leaves of flue-cured tobacco and the coordination of the internal chemical composition, the same maturity upper leaves of flue-cured tobacco were cured respectively by three curing technique. The three curing technique were the internal dynamic damper curing technique, the external dynamic damper curing technique and the three-stage curing process. The results indicated that, it was beneficial to improve the value by the internal dynamic damper curing technique with K326 in Chongqing, which made the content of total sugars and reducing sugars be the most closed to the suitable ranges, slightly increased the content of nicotine, reduced the starch content, and kept total nitrogen content sugar alkali ratio in appropriate range. The proportion of middle and superior tobacco leaves was 68.5%, average price was 13 yuan per kilogram. |
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| Keywords: | K326 |
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