弥勒异种等级烤烟陈化致香成分分析研究
Comprison of the Aaroma Components of Different Grades and Varieties Roasted Tobacco with Natural Aging in Mile
单妍 1魏云林2
作者信息
- 1. 昆明医科大学海源学院,云南 昆明 650106
- 2. 昆明理工大学生命科学与技术学院,云南 昆明 650500
- 折叠
摘要
为分析烤烟品种和等级对自然陈化后烟叶品质的影响,以云南省红河州弥勒地区的两个不同品种和等级的烤烟为原料,于该地经自然陈化后,重点测定和分析了陈化前后不同烤烟致香成分的变化情况.研究结果表明:不同品种不同等级烟叶致香成分总量在陈化过程中均处于积累状态,且增长迅速,在陈化一年后,致香物质的总量增加了一倍,使得烟叶的内在品质得到显著提高.针对K326来说其致香成分在前期增长缓慢,后期则增长迅速;而红大(HD)烤烟则在前期致香成分增长迅速,后期反而变缓.由此可见,不同品种烤烟在陈化过程中其致香物质的总量增长趋势一致;而就致香物质增加的百分率看,K326-51 和HD-51 的增长率高于K326-41 和HD-41.本研究初步揭示了自然陈化后不同品种等级烤烟致香成分的变化规律,可为弥勒仓储筛选最适宜的陈化烟叶品种,也可为弥勒卷烟仓储企业对烟叶的合理陈化及利用提供参考.
Abstract
In order to invistigate the influence of varieties and grades on the quality of tobacco after natural aging,two different varieties and grades of roasted tobacco from Mile of Yunnan Province,were used as materials,and the changes of aroma component were determined and anlyzed before and after natural aging in the same place.The results of the study showed that the total amount of aroma components of different varieties and grades of tobacco were accumulated significantly during the aging process,and increase speed and the total amount of aroma substances doubled after one year of aging,which led to a significant improvement in the intrinsic quality of the tobacco.In the case of K326,the growth of aroma component was slow in the early stage and rapid in the later stage,while the growth of aromatizers in the early stage of HD was rapid in the early stage and slowed down in the later stage.It can be seen that the total amount of aroma substances of different varieties of roasted tobacco in the natural aging processes has the same trendence,the growth rate of K326-51 and HD-51 is higher than that of K326-41 and HD-41.This study reveals the change rule of aroma composition of different varieties of grade of roasted tobacco after natural aging,which can be used to screen the most suitable aging tobacco varieties in Mile,and also can provide reference for the reasonable aging and utilization of tobacco in the future of Mile.
关键词
烤烟/陈化/品种/等级/致香成分Key words
natural aging/tobacco/variety/grade/aroma component引用本文复制引用
基金项目
云南省教育厅科学研究基金项目(2023J1396)
出版年
2024
NETL
NSTL
万方数据