施 鸣 艾复清

摘要试验采用温湿度二因素回归最优设计,研究贵烟4号变黄阶段烘烤环境与烤后烟叶焦油含量的关系。结果表明,在温度32～42 ℃、相对湿度75%～95%范围内,随着变黄湿度的逐渐升高,烤后烟叶焦油含量表现出先逐渐增加而后又下降的趋势;随着变黄温度的逐渐升高,烤后烟叶焦油含量表现先下降后增加的趋势;控制变黄温度35.3～36.8 ℃、相对湿度75%～80%或90%～95%皆有利于降低焦油含量,但烘烤降焦与增质增香可能存在一定矛盾。

关键词烤烟;变黄阶段;温湿度;焦油含量;影响

中图分类号S572文献标识码A文章编号 1007-5739(2010)09-0048-02

InfluenceofTemperatureandRelativeHumidityatYellowingStageonTarContentofFlue-cuedTobacco

SHI Ming 1AI Fu-qing 2 *

(1 Technology Center,Guizhou Tobacco Industrial Co.,Ltd.,Guiyang Guizhou 550001; 2 Agricultural College,Guizhou University)

AbstractWith the best regression of two factors of temperature and relative humidity(RH),the relationship between tar content and curing condition in the yellowing stage of flue-cured tobacco was studied. The results indicated that when the temperature was from 32 ℃ to 42 ℃ and the RH was from 75% to 95%,with RH increased gradually,the tar content increased then gradually declined;as temperature increased gradually,the performance of tar content decreased and then increased,which came to the conclusion that the temperature between 35.3 ℃ and 36.8 ℃,RH between 75% and 80% or 90% and 95% would be helpful to lowing tar content. But inhencing quality of cued leave and reducing tar might conflict.

Key wordsflue-cured tobacco;yellowing stage;temperature and relative humidity;tar content;influence

烤烟烘烤是伴随着水分丧失的生理生化变化过程,而变黄阶段是生理生化变化的重要阶段,烟叶体内化学成分的转化对烤后烟叶的品质有着极其重要的影响[1]。有关烤烟烘烤生理生化方面的研究已取得了一定的进展[2-6],“三段式”烘烤方法的推广[7],对我国烘烤理论与技术尤其是烘烤技术的发展起到了积极的作用。但烘烤理论研究、烘烤模式研究依然是当前解决烘烤不当的主要途径[8];同时,如何实现烤烟型卷烟的稳步降焦[9]也是稳定发展“中式卷烟”的战略要求。但目前降焦技术研究主要集中在工业方面[10-13],通过烟叶烘烤环节降焦的研究少有报道。本试验运用二因素饱和D-最优回归设计研究不同变黄环境对烤后烟叶焦油含量的影响,旨在研究烟叶烘烤过程降低焦油含量的烘烤变黄措施,为降焦烘烤提供理论依据及技术参考。

1材料与方法