李贤慧 俞锞 李峥 黄广华 顾俊杰 付华 覃善宇

摘    要：为探究田间烟叶成熟度对烘烤特性以及烤后质量的影响，依据叶片落黄程度设置3个处理，通过色素含量、含水量和多酚氧化酶活性的测量判断各处理的烘烤特性，通过主要化学成分含量、外观质量和感官质量分析烤后烟叶质量。结果表明：随成熟度提升，烟叶变黄时间缩短，水分散失较快，易烤性变好，但成熟度偏低或偏高均会影响多酚氧化酶活性的变化，导致其耐烤性变差;烘烤结束后，适熟烟叶外观质量和感官评吸质量的综合得分最高，主要化学成分较为协调。要适时采收以发挥和显露烟叶的质量潜势，提高烟叶的经济效益。

关键词：烤烟;成熟度;烘烤特性;烟叶质量

中图分类号：S572          文献标识码：A           DOI 编码：10.3969/j.issn.1006-6500.2020.04.014

Abstract：In order to explore the effects of flue-cured tobacco maturity on curing characteristics and quality after curing， three treatments were set according to the degree of falling yellow of leaves. Determine the curing characteristics of each treatment through the measurement of pigment content， moisture content and polyphenol oxidase activity. Analysis of the quality of flue-cured tobacco leaves by chemical content， appearance quality and sensory quality. The results showed that with the increase of maturity， the yellowing time of tobacco leaves was shorter， the moisture dispersing loss was faster， and the easy curing property was better. The lower or higher maturity would affect the change of polyphenol oxidase activity， resulting in poor curing resistance. The comprehensive scores of appearance quality and sensory evaluation quality of mature tobacco were the highest， and the main chemical components were more coordinated. It was necessary to harvest tobacco in time to show the potential of tobacco quality and improved the economic benefits of tobacco.

Key words： flue-cured tobacco; maturity; curing characteristics; tobacco quality

成熟度是煙草生产的核心因素，影响着烟叶质量[1]。田间生长的烟叶在发育成熟过程中，其物理特性和生理生化特性均会发生显著的变化[2-3]。采收时烟叶的成熟状态决定了烘烤作业前的鲜烟叶素质，即使是相同品种相同部位的烟叶，成熟度的差异也会影响烘烤中烟叶的变黄、定色特性及失水特性，从而在一定程度上就会影响烤后烟叶的品质[4-6]。因此，研究成熟度对于烟叶烘烤特性及烤后品质的影响，对于配套采烤体系的构建、烤后烟叶质量的优化具有重要意义。目前，已有不少学者以烟叶采收成熟度为主要因素，研究其对烘烤特性或是烤后烟叶质量的影响。朱峰等[7]研究……