不同调制工艺对烘烤过程中烟叶类胡萝卜素降解致香物质的影响
Effect on Carotenoids Degraded Aroma Components of Tobacco by Different Curing Techniques in Curing Process
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摘要: 为研究密集烘烤过程中不同调制工艺对K326烟叶中致香物质的影响，提高烟叶质量，采用4种调制工艺（A香气前体物质中度转化、致香物质中度积累型，B香气前体物质中度转化、致香物质高度积累型，C香气前体物质深度转化、致香物质中度积累型，D香气前体物质深度转化、致香物质高度积累型）测定烟叶在烘烤过程中类胡萝卜素降解致香物质质量分数的变化。结果表明：不同调制工艺对不同部位烟叶中类胡萝卜素降解致香物质质量分数的影响差异显著。下、中、上部烟叶类胡萝卜素降解致香物质质量分数的最高值分别出现在烘烤结束阶段、烘烤中间阶段和烘烤前期阶段；下部烟叶采用香气前体物质深度转化、致香物质高度积累型调制工艺，中部烟叶采用香气前体物质中度转化、致香物质高度积累型调制工艺，上部烟叶采用香气前体物质中度转化、致香物质中度积累型调制工艺，烟叶中类胡萝卜素降解致香物质质量分数最高。Abstract: Carotenoids degraded aroma components have been tested by 4 type curing techniques (A :aroma precursors conversed moderately and aroma accumulated moderately ,B:aroma precursors conversed mod‐erately and aroma accumulated deeply ,C :aroma precursors conversed deeply and aroma accumulated mod‐erately ,D :aroma precursors conversed deeply and aroma accumulated deeply ) in order to study their effects on aroma components of K326 in curing process and improve curing quality .The results show that effects on carotenoids degraded aroma components of different parts of tobacco by different curing tech‐niques are significant .The highest content of aroma components in lower and middle leaves appear at late stage in curing process ,the highest content of aroma components in middle leaves appear at middle stage in curing process and the highest content of aroma components in upper leaves appear at early stage in curing process .Content of carotenoids degraded aroma components was highest by using aroma precursors con‐versed deeply and aroma accumulated deeply curing techniques in lower tobacco leaves ,aroma precursors conversed moderately and aroma accumulated deeply curing technique in middle tobacco leaves and aroma precur‐sors conversed moderately and aroma accumulated moderately curing technique in upper tobacco leaves .
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