不同成熟度上部叶一次性砍烤对烟叶品质及可用性的影响.docVIP

不同成熟度上部叶一次性砍烤对烟叶品质及可用性的影响 　　摘要：为了提高上部烟叶的烘烤质量及为其可用性提供理论依据，研究了不同成熟度（尚熟、成熟、完熟）上部叶一次性砍烤对烤后烟叶经济外观性状、物理性状、化学成分和感官质量的影响。结果表明，上部6叶在正常成熟条件下一次性砍烤有利于提高烟叶烘烤质量和经济性状；推迟10 d（完熟时）采砍，烤后烟叶的物理性状、化学成分和感官质量较佳。烟株顶部1-2叶位烟叶烤后外观质量和内在品质均较差，工业利用价值不大。 　　关键词：烤烟；密集烘烤；成熟度；上部叶；一次性砍烤；可用性 　　中图分类号：S572；TS42 文献标识码：A 文章编号：0439-8114（2013）20-4970-05 　　Effects of Different Maturity on the Usability and Quality of the Flue-cured Tobacco Upper Leaves under One-time Harvest and Curing 　　XIE Yi-shu1，YUAN Qian-hua2，QIU Kun2，WU Sheng-jiang1 　　（1.Guizhou Tobacco Science Research Institute， Guiyang 550081， China； 　　2.Southeast Guizhou State Branch of Guizhou Tobacco Company， Kaili 556000， Guizhou， China） 　　Abstract： In order to improve quality of the flue-cured tobacco upper leaves and offer theoretical basis of usability， effects of different maturity on the economic appearance characters， physical characters， chemical composition and sensory quality of the flue-cured tobacco upper leaves under one-time harvest and curing were studied. The results showed that the method of one-time harvest and curing for six flue-cured tobacco upper leaves of normal maturity is good for improving the curing quality and economic appearance characters of tobacco. The six flue-cured tobacco upper leaves had the best physical characters， chemical composition and sensory quality when harvest time was delayed by 10 days. The appearance quality and internal quality of the top 1～2 leaves under different harvest and curing method are poor and the industrial utility value is little. 　　Key words： flue-cured tobacco； bulk curing； maturity； upper leaves； one-time harvest and curing； usability 　　成熟度是烟叶质量的主要品质因素，是烟叶质量的核心，与烟叶的色、香、味密切相关；国外商品烟叶的质量因素中，居首位的就是成熟度[1]。在提高上部叶可用性方面，国内有较多的研究报道[2-6]，国内卷烟生产中中部叶仍是利用率最高的部位，与国外上部叶在整个烟叶产量和品质利用率高达40%相比，差距甚远[7]。在上部烟叶烘烤中，由于成熟度等因素导致烘烤中烟叶挂灰、烤青，烤后烟叶颜色浅淡、组织结构紧密、等级质量不高等现象较为普遍，工业企业的反响尤为突出[2，8]。为提高烟叶成熟度，研究者研究了烟叶成熟过程中生态环境条件影响和烟叶生理动态变化[9-12]，一些研究结果表明，采收成熟度好的烟叶，烤后烟叶香气物质含量较高，化学成分协调，结构疏松，安全性指标表现好[13-18]。尽管目前对不同