陈乾锦 池国胜 徐磊 袁帅 李娇娇 舒勤静 刘伟

摘要 通过不同湿球温度烘烤试验，对烤烟K326烟叶水分与淀粉降解的变化及烤后烟叶外观质量、经济效益与烟叶化学成分进行分析。结果表明，在低湿条件下，烟叶失水较快，含水量较小;在高湿条件下，烟叶失水较少，水分含量较高，且烤后烟叶横向收缩率均大于纵向收缩率。烟叶颜色与色度受湿度影响较大。烟叶颜色随着湿度的增加而加深，烟叶外观质量指标均以中湿（SD2）处理表现最优，高湿（SD3）处理的单叶重、上等烟比例、均价、产值均最高。烟碱、淀粉含量均随着湿度的增加呈下降趋势，各处理总糖、淀粉與两糖比均高于优质烟叶标准，其他指标均在适宜值范围内，总体均较协调，其中以SD2处理最好。

关键词 烤烟;烘烤工艺;湿球温度;烘烤质量;经济效益

中图分类号 TS44 文献标识码 A 文章编号 0517-6611（2021）01-0162-04

doi：10.3969/j.issn.0517-6611.2021.01.044

Abstract Through the experiments of different wet-bulb temperature， analyzed the changes of moisture and starch degradation in the process of flue-curing， and effects on appearance quality， economic benefit and chemical composition in the cutter leaves of flue-cured tobacco. The results showed that water loss of tobacco leaves was faster under low temperature while water loss was less under high temperature and the transverse shrinkage rate was greater than the longitudinal shrinkage rate of cured tobacco leaves. Color and color intensity were greatly affected by wet-bulb temperature， and color deepened with the increase of wet-bulb temperature. Treatment SD2 was the best treatment for appearance quality. Treatment SD3 had the highest single leaf weight， the proportion of high class leaf， average price and yield. Nicotine and starch decreased with the increase of wet-bulb temperature. Total sugar， starch and the ratio of two-sugar were harmonious， and treatment SD2 was the best.

Key words Flue-cured tobacco;Flue-curing;Wet-bulb temperature;Flue-curing quality;Economic benefit

湿球温度是烟叶烘烤过程中的中心因素，对烟叶外观质量、淀粉含量以及香吃味产生有重要影响。近年来，尽管中国密集烤房发展的较快，烤房湿度的精准控制水平不断提高，但是密集烘烤变黄期湿度的选控迄今还没有明确的界定。在烟叶烘烤过程中，烟农选控湿度随意性大，导致烘烤烟叶存在含青度高、淀粉含量偏高、僵硬等质量“短板”问题，严重影响了密集烘烤烟叶质量的进一步提升[1]。

烟草是以积累淀粉为主的粉叶类植物，成熟烟叶中的淀粉含量高达40%[2-4]。淀粉是烟叶中最重要的化学成分之一[5]，淀粉会使烟叶燃烧不良，产生难闻的气味，不仅影响烟气的质量，而且会使烟叶安全性降低。……