吴飞跃　王涛　高华锋　解燕　毛建书　马力　张豹林　申洪涛

摘 要：通过研究不同装烟方式下烟叶在烘烤过程中的形态变化，为烘烤工艺优化提供依据。试验以K326中部叶为试材，分析烘烤过程中烟叶水分和形态变化以及二者的关联性。结果表明：与T1处理相比，T2处理叶片水分散失较快；T1处理形态变化主要集中在定色前期和干筋期，而T2处理则主要集中在定色前期；进一步的数据相关分析表明，T1处理形态变化与叶片和主脉含水率呈显著或极显著负相关，T2处理形态变化与叶片含水率呈极显著负相关但与主脉含水率负相关性未达显著水平。研究认为，可根据不同处理时烟叶水分与形态变化的差异适当调整和制定烘烤工艺，提高烟叶质量。

关键词：烤烟；装烟方式；水分；形态

中图分类号：S517 文献标识码：A DOI 编码：10.3969/j.issn.1006-6500.2018.07.013

Morphological Changes of Tobacco during the Baking Process under Different Loading Methods

WU Feiyue1， WANG Tao2， GAO Huafeng2， XIE Yan2， MAO Jianshu2， MA Li2， ZHANG Baolin2， SHEN Hongtao3

（1.College of Tobacco Science， Henan Agricultural University， Zhengzhou，Henan 450002， China； 2.Qujing Branch of Yunnan Province Tobacco Company， Qujing， Yunnan 655000， China；3.China Tobacco Henan Industrial Limited Company， Zhengzhou，Henan 450016， China）

Abstract： In order to provide the basis for the optimization of baking， the changes in states of tobacco leaves during curing in different ways of loading were studied. The middle leaves of K326 were used as test material； the changes of water content， leaf morphology and the correlation between them during baking were analyzed. The results showed that， compared with T1 treatment， T2 treatment leaves water loss was faster. The morphological changes of T1 were mainly concentrated in the early color fixing stage and the dry stage， while the T2 treatment was mainly in the early stage of color fixing. Further correlation analysis showed that， the morphological changes of T1 treatment were significantly or extremely significantly negatively correlated with the moisture content of leaves and primary vein. The morphological changes of T2 treatment were negatively correlated with leaf moisture content， while the negative correlation between morphological changes and main vein moisture content did not reach a significant level. Therefore， according to the difference of water and morphological changes， the baking process could be adjusted and made properly to improve the quality of tobacco leaves.

Key words： flue-cured tobacco； leaf-loaded pattern； water； form

近年來，随着烤烟专业化、标准化的发展，密集烤房散叶装烟方式相对于传统挂杆烘烤省去了编烟和下竿的工序，同时还提高了装烟量，具有节本降耗、提质增效等优点，在烤烟生产中得到了快速发展[1-4]。然而，由于装烟量的提高，烟叶在烘烤过程中的形态变化不易观察，使烘烤操作不能准确调整，容易造成失水与变黄不协调进行。为此，笔者研究不同装烟方式下烟叶在烘烤过程中水分、形态变化的关联性，以期为制定相应的烘烤工艺提供依据。目前，关于烘烤过程中烟叶形态变化的研究已有大量报道，顾会站等[5]研究表明，密集烘烤烟叶形态的变化与烘烤过程中烟叶温度呈正相关关系；……