63不同成熟度对烟叶淀粉含量及感官评吸质量的影响.pdfVIP

63.不同成熟度对烟叶淀粉含量及感官评吸质量的影响* 1 1 2 3 4 邓云龙 ，崔国民 ，张建林 ，唐斌 ，李再江 （1.云南省烟草科学研究所， 云南玉溪 653100；2.云南省烟草红塔区公司，云南玉溪653100； 3.云南省楚雄州烟草科学研究所，云南楚雄，675000；4. 云南省烟草宣威市公司，云南宣威，655400） 摘 要：用红大、K326品种上、中、下三部位未熟烟叶、初熟烟叶、适熟烟叶和过熟烟叶，进行烘烤对比试验，测 定烤前、烤后的烟叶淀粉含量，并对初烤烟叶进行评吸鉴定。结果表明，烟叶不同采收成熟度（未熟、初熟、适熟、过 熟）其淀粉含量存在极显著性差异，随着烟叶成熟度的提高，烟叶淀粉含量呈递减规律；不同成熟度烟叶淀粉含量在烘 烤前、后极显著降低；适熟烟叶香吃味较优，初熟烟叶香吃味次之，未熟烟叶和过熟烟叶的香吃味较差。 关键词：烟叶；成熟度；淀粉含量；香吃味 中图分类号：S572.09 文献标识码：A Effects of Different Degrees of Maturity of Tobacco on Starch Contents and Smoking Quality 1 1 2 3 4 DENG Yun-long ，CUI Guo-min ，ZhANG Jian-lin ，TANG Bin ，LI Zai-jiang （1. Yunnan Tobacco Research Institute，Yuxi 653100，China； 2 .Tobacco Company of Hongta District of Yuxi, Yuxi 653100，China； 3 . Chuxiong Tobacco Research Institute，Chuxiong 675000，China； 4 Xuanwei Tobacco Company， Xuanwei 655400，China） Abstract：Flue-cured tobacco varieties Hongda and K326 were used for the flue-curing test. Leaves picked from lower, middle and upper part of the stalk were flue-cured with maturities ranging from unripe, mature, ripe, and overripe. Starch contents of these tobacco leaves were analyzed before and after flue-curing. Smoke panel evaluation results showed that starch contents during the flue-curing declined significantly. The starch levels of different maturity leaves before and after flue-curing showed significant differences. The smoke evaluation revealed that the aroma and taste of ripe leaves were the best followed by the mature leaves; the unripe and overripe leaves had the poorest aroma and taste. Key words：Tobacco leaf； Maturity； Starch content； Aroma and taste 烟叶光合产物的主要贮藏形式是淀粉[1]。在叶绿体中，光合产物除了满足细胞自身代谢活动和合 成蔗糖并转运出去所需的物质和能量之外，多余的部分基本上转化为淀粉储藏起来[1]；在烟株生命活 动所需之时，淀粉又可降解并转化为其它形式的糖