汪华国 晏飞 李文标 方亮 柴建国 胡小东 王文伦 陈伟 杨涛 杨亚腾

摘要 [目的]研究密闭式烘烤条件对烤后烟叶质量的影响。[方法]以楚雄地区K326烟叶为烘烤对象，对电能密闭式热泵烤房与传统密集型烤房烤后烟叶的化学成分、致香物质以及感官评吸进行对比。烘烤过程中，使用气体分析仪实时监测并记录烤房内氧气、二氧化碳浓度的变化。烘烤结束时，对密闭式热泵烤房与传统密集型烤房进行气体测定;对样品进行化学成分、致香物质以及感官质量评价对比。[结果]密闭式热泵烤房内二氧化碳浓度明显高于传统密集型烤房;密闭式热泵烤房烤后烟叶淀粉含量较传统密集型烤房降低3509%;密闭式热泵烤房相较于传统密集型烤房烤后烟叶总致香物质含量增加，香气质量、杂气、烟气浓度、刺激性和余味均明显改善，内在化学成分的协调性与整体感官质量表现为密闭式热泵烤房优于传统密集型烤房。[结论]密闭式烘烤条件对改善烤后烟叶品质有一定的作用。

关键词 密闭式烘烤;热泵;二氧化碳;淀粉

中图分类号 TS 44  文献标识码 A  文章编号 0517-6611（2021）15-0176-05

Abstract [Objective] To study the effects of closed baking conditions on the quality of cured tobacco leaves. [Method]Taking K326 tobacco leaves in Chuxiong area as the baking object，  the chemical composition， aroma substances and sensory evaluation of fluecured tobacco leaves in enclosed heat pump curing barn and traditional intensive curing barn were compared. During the baking process， the changes of oxygen and carbon dioxide concentrations in the curing barn were monitored and recorded by gas analyzer. At the end of baking， the gas determination was made in enclosed heat pump curing barn and traditional intensive curing barn. The chemical components， aroma substances and sensory quality of tobacco samples were evaluated and compared.[Result] The carbon dioxide concentration in the enclosed heat pump curing barn was significantly higher than that in the traditional intensive curing barn. The starch content in the fluecured tobacco leaves in the enclosed heat pump curing barn reduced  35.09% than that in the traditional intensive curing barn. The total aroma substance content in fluecured tobacco leaves in the enclosed heat pump curing barn increased than that in the traditional intensive curing barn， and the aroma quality， miscellaneous gas， smoke concentration， irritation and aftertaste were increased. The coordination of internal chemical components and overall sensory quality in the tobacco leaves in enclosed heat pump curing barn was better than those in the traditional intensive curing barn. [Conclusion] The closed baking conditions had certain effects on improving the quality of fluecured tobacco leaves.

Key words Closed baking;Heat pump;Carbon dioxide;Starch

基金項目 中国烟草总公司云南省公司科技计划重点项目（2017YN21）。

作者简介 汪华国（1974—），男，云南楚雄人，农艺师，从事烟草栽培及调制研究。

*通信作者，从事经济作物烘烤工艺研究。

收稿日期 2020-11-17

烟草作为一种重要的经济作物，提升烟叶质量一直是烟草产业发展的核心问题[1]。烟叶质量受土壤、栽培技术、烘烤等因素的影响，其中烘烤是决定烟叶质量优劣的重要因素，烟叶烘烤质量将决定烟农利益乃至影响烟草产业的可持续发展[2]。……