首页|烘烤过程中烟叶颜色变化与主要化学成分的关系

烘烤过程中烟叶颜色变化与主要化学成分的关系

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以烤烟NC89中部叶为试验材料,对密集烘烤过程中烤烟烟叶亮度值L、红度值a、黄度值b、饱和度C、色相角H°、色泽比H和色差值?E的变化规律及其与主要化学成分的关系进行了研究。结果表明,烘烤过程中烟叶正面与背面L、a、b、C、H°和H值的变化趋势基本一致;其均在鲜烟叶至42℃结束时变化剧烈,42℃结束之后变化幅度趋缓。烟叶正背面色差值的变化则相对平稳,从鲜烟叶至42℃开始略有上升,在54℃稳温结束时略有下降。相关分析表明,烘烤过程中烟叶各颜色参数与淀粉、还原糖、叶绿素、类胡萝卜素、蛋白质、氨基酸和含水量之间相关性明显,大部分达到了显著或极显著水平。通过对烟叶颜色参数与化学成分的回归分析,建立了烟叶颜色参数与主要化学成分动态变化的预测方程;除叶绿素外,烘烤过程中烤烟烟叶其他主要化学成分预测值与实测值符合程度较好,预测精度高。通过色差计量化烘烤过程中的烟叶颜色参数,从而建立烘烤过程中主要化学成分的预测模型,进行快速准确的预测,提高烘烤操作的准确性。
Relationship between color changes and chemical components of lfue-cured tobacco leaves during curing
Changes in color indexes such as L, a, b, C, H ° , H and ?E and their relationship with chemical components in flue-cured tobacco leaves during bulk curing were studied with middle leaves of NC89 as experimental materials. Results showed that value of L, a, b, C, H° and H in front and back of leaves showed same changing trends during curing with 42℃as turning point between drastic changes and mild changes. Smooth color changes were observed in front and back of leaves with steady increase till 42℃and slight decline after 54℃. Correlation analysis indicated that color parameters showed significant or extremely significant positive correlation with contents of starch, reducing sugar, chlorophyll, carotenoid, protein, amino acid and moisture. Prediction equations were established between color parameters and chemical components by regression analysis. Predicted value and tested value of chemical components except chlorophyll were almost consistent with each other, showing good accuracy of prediction, which could help establish prediction model of chemical components based on color parameter changes in tobacco leaves, improving flue-curing process with more accuracy and efficiency.

flue-cured tobaccocuringcolorchemical components

贺帆、王涛、王梅、宫长荣

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河南农业大学烟草学院,郑州文化路95号 450002

曲靖市烟草公司师宗分公司,师宗通源大街中段 655700

铁岭市烟草公司昌图分公司,铁岭 112000

烤烟 烘烤 颜色 化学成分

国家烟草专卖局重大专项资助项目

TS-01-2011006

2014

中国烟草学报
中国烟草学会

中国烟草学报

CSTPCDCSCD北大核心EI
影响因子:1.182
ISSN:1004-5708
年,卷(期):2014.(6)
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