石雨晨 田育天 李湘伟 艾复清

摘 要：为探究烤烟烘烤变黄阶段关键温度点不同稳温时间对烤后烟叶品质的影响，在变黄阶段干球温度达到38℃和42℃时设置4个不同稳温时间处理，研究变黄阶段不同稳温时间与烤后烟叶等级质量、主要化学成分及评吸质量的关系。结果表明：下部叶T1（38℃稳温24 h、42℃稳温12 h），中、上部叶T2（38℃稳温24 h、42℃稳温16 h）烤后烟叶质量表现最好。从上等烟率和均价来看，下部叶T1均价为17.75元/kg，较其他处理高0.43元/kg～0.77 元/kg；中部叶T2分别为59.26%、21.26 元/kg，分别较其他处理高1.34%～4.61%、0.25 元/kg～0.84 元/kg；上部叶T2分别为41.96%、19.21元/kg，分别较其他处理高1.85%～3.15%、0.26元/kg～0.78元/kg。同时，下部叶T1、中部叶T2、上部葉T2也表现出化学成分较为协调，评吸得分最高。

关键词：烤烟；变黄阶段；稳温时间；烟叶质量

中图分类号：S572

文献标识码：A

文章编号：1008-0457（2018）03-00 -0 国际DOI编码：10.15958/j.cnki.sdnyswxb.2018.03.001

The Effects of DifferentStable Time at Key Temperature in Yellowing Stage on Quality of Tobacco Leaves after Curing

SHI Yu-chen1，TIAN Yu-tian2，LI Xiang-wei2，AI Fu-qing3，4*

（1.Agricultural College，Guizhou University，Guiyang，Guizhou 550025；2.Yuxi，Yunnan 653100；3.Tobacco College，Guizhou University，Guiyang，Guizhou 550025；4.Guizhou Key Laboratory for Tobacco Quality ，Guiyang，Guizhou 550025，China）

Abstract：In order to seek the effects of different stable time at key temperature in yellowing stage on quality of tobacco leaves after curing， set four treatments of stable time when temperature reached 38 degrees or 42 degrees， research the relationship with different stable time and grade quality， main chemical components， smoking quality in yellowing stage after curing.The results showed that T1（38℃ was stabilized 24h and 42℃ was stabilized 12h） of the quality of lower leaves and T2（38℃ was stabilized 24h and 42℃ was stabilized 16h） of the quality of middle and upper leaves after curing is the best.From the rate of first class tobacco leaves and average price， lower leaves of T1 were 0%， 17.75 yuan/kg， the average price is higher than other treatments in 0.43 yuan/kg～0.77 yuan/kg； middle leaves of T2 were 59.26%， 21.26 yuan/kg， respectively， as compared to other treatments high 1.34%～4.61%， 0.25 yuan/kg～0.84 yuan/kg； upper leaves of T2 were 41.96%， 19.21 yuan /kg compared with other treatments high 1.85%～3.15%， 0.26 yuan/kg～0.78 yuan/kg； at the same time， the lower leaves of T1， middle leaves of T2 and upper leaves of T3 also showed the chemical composition is more coordinated and the smoking score is the highest.

Key words：flue-cured tobacco； yellowing stage； stable time； grade quality

在烟叶烘烤过程中，变黄阶段是烟叶内部大分子物质降解转换的重要阶段[1]。相关研究表明，在烟叶烘烤变黄阶段干球温度达到38℃、42℃时适当延长该阶段稳温时间有利于蛋白质、淀粉等物质的降解，改善烤后烟叶化学成分的协调性，提高烟叶评吸质量[2-5]。本研究以贵州省黔东南州岑巩县烟叶为材料，研究烘烤变黄阶段关键温度点不同稳温时间对烤后烟叶等级质量、主要化学成分及评吸质量的影响，旨在寻求不同部位烟叶烘烤变黄阶段关键温度点适宜的稳温时间，为该地区烟叶烘烤工艺的优化及完善提供理论依据。

1 材料与方法

1.1 试验地点与供试材料

试验于贵州省黔东南州岑巩县凯本乡进行，试验点海拔700 m，土质黄壤，肥力中等；……