变黄温湿度与烟叶焦油量和香吃味关系的研究-中国烟草科学.pdf

46 中国烟草科学 2008 ，29 （4 ）：46-50 ，53 变黄温湿度与烟叶焦油量和香吃味关系的研究 1 2 艾复清 ，刘 垦 （1.贵州大学农学院，贵阳 550025 ；2.黔南烟草公司，贵州 都匀 558000 ） 摘 要：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焦油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，随着变黄相对湿度的逐渐升高，烤后烟叶焦油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；随着变黄温度的逐渐升高，烤后烟叶焦油含量表现先降后升的趋势，而香吃味评吸 得分表现出先增后降的趋势；控制变黄温度在 37 ～39 ℃、相对湿度 75% ～80%或 90% ～95%有利于降低焦油含量，在 37 ～ 39 ℃、相对湿度 83.7% ～90% 时，有利于提高烟叶的香吃味得分。分析结果表明，通过调控烘烤变黄环境难以同时实现烟叶 增香与降焦。 关键词：烤烟；变黄阶段；温湿度；焦油；香吃味 中图分类号：TS411 文献标识码：A 文章编号：1007-5119 （2008 ）04-0046-06 Relationship between Tar Content, Aroma and Taste of Tobacco Leaf with Temperature and Humidity in Yellowing Stage 1 2 AI Fuqing , LIU Ken ( 1.Agricultural College, Guizhou University, Guiyang 550025, China; 2. Qiannan Tobacco Company, Duyun Guizhou 558000, China ) Abstract: With the best regression of two factors, namely temperature and (RH), the authors studied the relationship between tar content, aroma and taste of tobacco leaf with curing environment in yellowing stage of flue-cured tobacco (var. Guiyan4). Results showed that, when the temperature was between 32 oC and 42 oC, and RH between 75% and 95%, as RH increased, the tar content and the aroma and taste of cured tobacco leaves increased gradually at the beginning of curing and decreased when the peak was reached. With the increasing temperature, the tar content decreased first, then increased. But this was opposite for aroma and taste. The temperature of 37- 39℃ and RH of 75% - 80% or 90% - 95% might be favorable for reduced tar content, while enhanced aroma and taste might be produced at the temperature of 37- 39℃ and RH of 83.