CAJ | 학술논문

为了进一步优化烤烟烟叶的醇化过程，对昆明地区种植的红大、云烟87、K3263个烤烟品种初烤烟叶B3F、C3F、C4F进行了醇化试验。结果发现：不同指标在醇化过程中变化程度有所不同，初烤烟叶醇化过程中还原糖变化趋势较为平缓，而醇化使烟叶内多酚和致香成分发生了急剧的变化。3个品种不同等级初烤烟叶在醇化过程中变化趋势一致，但变化幅度有所不同，烟叶烟碱、总氮、叶黄素、β－胡萝卜素、多酚总量和新植二烯呈下降趋势，总糖、还原糖和其余致香总量（醇、醛、脂、酸类）呈现先增高后降低的趋势。
위료진일보우화고연연협적순화과정，대곤명지구충식적홍대、운연87、K3263개고연품충초고연협B3F、C3F、C4F진행료순화시험。결과발현：불동지표재순화과정중변화정도유소불동，초고연협순화과정중환원당변화추세교위평완，이순화사연협내다분화치향성분발생료급극적변화。3개품충불동등급초고연협재순화과정중변화추세일치，단변화폭도유소불동，연협연감、총담、협황소、β－호라복소、다분총량화신식이희정하강추세，총당、환원당화기여치향총량（순、철、지、산류）정현선증고후강저적추세。
In order to further optimize the alcoholization process of flue-cured tobacco leaves , we carried out an alcoholization experiment for the B3F, C3F and C4F leaves of three flue-cured tobacco varieties ( Hongda, Yunyan 87 and K326) which were planted in Kunming .It was found that various indicators of flue-cured tobacco leaves had different changes in the alcoholization process ,and reducing sugar content showed a smooth changing trend , while the contents of polyphenols and aroma components changed sharply .In the process of natural alcoholization , the contents of chemical components in various grades of flue-cured tobac-co leaves of three varieties had the same changing trend , but their changing ranges were different;the contents of nicotine , total ni-trogen, lutein,β-carotene, total polyphenols and neophytadiene revealed a decline trend , while the contents of total sugar ,reduc -ing sugar and total aroma components ( except for neophytadiene ) showed the tendency of increase firstly and then decrease .