张闯 管恩娜 黄平香 许威

摘要为进一步提高密集烤房烟叶烘烤质量，减少烤后烟青杂比例，以云烟87品种为材料，在定色前期时间相同的条件下，研究了密集烘烤45 ℃穩温时间长短对烤后烟叶外观质量、化学成分协调性、等级结构及均价的影响。结果表明，在烘烤过程中，下部烟叶在45 ℃稳温5 h，中部烟叶稳温8 h，上部烟叶稳温12 h，可以改善烟叶的外观质量，有利于提高烟叶的等级结构，减少青杂烟叶比例，但随着45 ℃稳温时间的延长，烟叶颜色趋淡，橘黄烟叶比例有降低趋势。各处理对烤后烟叶化学成分协调性的影响以45 ℃温度点处下部叶不延长或稳温5 h、中上部叶不延长表现较为协调，但是否与田间差异有关，还需进一步研究。

关键词烟叶质量;定色期;45 ℃稳温时间

中图分类号TS44文献标识码A文章编号0517-6611（2020）04-0181-03

doi：10.3969/j.issn.0517-6611.2020.04.05

开放科学（资源服务）标识码（OSID）：

Effects of Stabilization Time at 45 ℃ on the Quality of Roasted Tobacco Leaves

ZHANG Chuang，GUAN En-na，HUANG Ping-xiang et al

（Xingguo Branch of Ganzhou Tobacco Company，Xingguo，Jiangxi 342400）

AbstractIn order to further improve the baking quality of dense tobacco leaves and reduce the proportion of green tobacco leaves，Yunyan 87 cultivar was used as test materials，the effects ofstabilization time at 45 ℃ in intensive baking on the appearance quality，chemical composition coordination，grade structure and average price of roasted tobacco leaves were studied under the same conditions of pre-fixing time.The results showed that during the baking process，the appearance quality of tobacco leaves could be improved when the lower tobacco leaves were stable at 45 ℃ for 5 hours，the middle tobacco leaves were stable for 8 hours，and the upper tobacco leaves were stable for 12 hours.These helped to improve the grade structure of tobacco leaves and reduce the proportion of green tobacco leaves.With the extension of stabilization time at 45 ℃，the color of the tobacco leaves faded，and the proportion of orange tobacco leaves had a decreasing trend.At the temperature point of 45 ℃，when the lower leaves are not prolonged or stabilized for 5 hours，and the middle and upper leaves are not prolonged，the chemical composition of roasted tobacco leaves was more coordinated.However，whether it is related to field differences，further research is needed.

Key wordsTobacco quality;Fixing period;Stabilization time at 45 ℃

近年来，随着密集烘烤的大力推广，密集烤房已逐步替代传统小烤房，对烟叶烘烤工艺要求越来越严格，对烟叶质量要求也越来越高。目前，国内外有关烟叶烘烤过程中定色期烘烤温湿度、升温速度及烘烤时间对烟叶香气质量影响的研究也较多[1-9]。宫长荣[10]认为，当烘烤温度超过44 ℃时，烟叶失水不足易产生大量的酶促棕化反应，而使烟叶变红变褐，杂色烟叶比例增加。在烟叶烘烤过程中，定色期一般强调46～48 ℃及52～54 ℃ 2个阶段稳温，而对于酶促棕色化反应临界点44～45 ℃稳温的研究较少。为此，笔者开展了密集烘烤在45 ℃稳温时间对烟叶质量影响的研究，以期达到降低青杂烟叶比例的目的，为提高烟叶密集烘烤质量提供技术参考。……