中国烟草科学
中國煙草科學
중국연초과학
CHINESE TOBACCO SCIENCE
2014年
3期
67-73
,共7页
王爱华%王松峰%许永幸%孙帅帅%胡希好%邰振益%阚京军%王全明%刘志强%刘国%李新全%徐刚%付顺%孙福山%冯俊喜
王愛華%王鬆峰%許永倖%孫帥帥%鬍希好%邰振益%闞京軍%王全明%劉誌彊%劉國%李新全%徐剛%付順%孫福山%馮俊喜
왕애화%왕송봉%허영행%손수수%호희호%태진익%감경군%왕전명%류지강%류국%리신전%서강%부순%손복산%풍준희
变黄温度%密集烘烤%香气物质%氨基酸
變黃溫度%密集烘烤%香氣物質%氨基痠
변황온도%밀집홍고%향기물질%안기산
yellowing temperature%bulk curing%aroma constituents%amino acid
采用电热式温湿自控密集烤烟箱，研究了不同变黄温度对烟叶密集烘烤过程中香气物质、氨基酸含量及烤后烟叶评吸质量的影响。结果表明，阶梯升温变黄处理的美拉德反应产物在烘烤过程中最高，40℃变黄处理次之，38℃变黄处理最低；变黄末期和烘烤末期，阶梯升温变黄处理的芳香族氨基酸代谢产物、类胡萝卜素降解产物、新植二烯、除新植二烯和总中性香气物质含量最高；而西柏烷类降解产物含量以38℃变黄处理最高。变黄末期至烘烤结束及烤后烟叶，阶梯升温变黄处理的氨基酸总量高于其他处理。烤后Amadori有关的氨基酸含量除精氨酸外，均表现为阶梯升温变黄处理最高，40℃变黄处理次之，38℃变黄处理最低。阶梯升温变黄处理评吸质量最好，可以提高烟叶的香气质和香气量，改善余味，减轻杂气。总之，阶梯升温变黄处理有利于大部分种类香气物质和氨基酸含量的提高。
採用電熱式溫濕自控密集烤煙箱，研究瞭不同變黃溫度對煙葉密集烘烤過程中香氣物質、氨基痠含量及烤後煙葉評吸質量的影響。結果錶明，階梯升溫變黃處理的美拉德反應產物在烘烤過程中最高，40℃變黃處理次之，38℃變黃處理最低；變黃末期和烘烤末期，階梯升溫變黃處理的芳香族氨基痠代謝產物、類鬍蘿蔔素降解產物、新植二烯、除新植二烯和總中性香氣物質含量最高；而西柏烷類降解產物含量以38℃變黃處理最高。變黃末期至烘烤結束及烤後煙葉，階梯升溫變黃處理的氨基痠總量高于其他處理。烤後Amadori有關的氨基痠含量除精氨痠外，均錶現為階梯升溫變黃處理最高，40℃變黃處理次之，38℃變黃處理最低。階梯升溫變黃處理評吸質量最好，可以提高煙葉的香氣質和香氣量，改善餘味，減輕雜氣。總之，階梯升溫變黃處理有利于大部分種類香氣物質和氨基痠含量的提高。
채용전열식온습자공밀집고연상，연구료불동변황온도대연협밀집홍고과정중향기물질、안기산함량급고후연협평흡질량적영향。결과표명，계제승온변황처리적미랍덕반응산물재홍고과정중최고，40℃변황처리차지，38℃변황처리최저；변황말기화홍고말기，계제승온변황처리적방향족안기산대사산물、류호라복소강해산물、신식이희、제신식이희화총중성향기물질함량최고；이서백완류강해산물함량이38℃변황처리최고。변황말기지홍고결속급고후연협，계제승온변황처리적안기산총량고우기타처리。고후Amadori유관적안기산함량제정안산외，균표현위계제승온변황처리최고，40℃변황처리차지，38℃변황처리최저。계제승온변황처리평흡질량최호，가이제고연협적향기질화향기량，개선여미，감경잡기。총지，계제승온변황처리유리우대부분충류향기물질화안기산함량적제고。
Effects of various yellowing temperatures on aroma constituents and amino acid contents during bulk curing, and smoking qualities of cured tobacco were studied by using the electric-heated flue-curing barn. The result showed that maillard reaction products of step-temperature yellowing treatment was highest during bulk curing process, hat of 40 ℃ yellowing temperature took second place, hat of 38 ℃yellowing temperature was the lowest. At the last stage of yellowing and curing, the contents of aromatic amino acids, carotenoid, neophytadiene, and total aroma constituents except neophytadiene, total aroma constituents of step-temperature yellowing treatment were the highest. Products of cemdrenoid of the 38℃yellowing temperature treatment were the highest. From the last stage of yellowing to the end of curing, the total amount of amino acids of step-temperature yellowing treatment was higher than other treatments. The contents of amino acids relating to Amadori except arginine, which appeared as step-temperature yellowing treatment>40℃yellowing temperature treatment>38℃yellowing temperature treatment;Smoking qualities of cured tobacco of step-temperature yellowing treatment were the best, which could improve the aroma quality and aroma quantity, aftertaste and reduce the mixed gas. Step-temperature yellowing treatment was benefit to improve the contents of most species of aroma constituents and amino acids.
