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1、烟草科技/烟草化学TobaccoScience&Technology/TobaccoChemistry2005年第5期(总第214期)加料复烤对烤烟烟叶主要化学成分、香味成分和感官质量的影响121张晓兵,唐宏,宗永立(1.中国烟草总公司郑州烟草研究院,郑州高新技术产业开发区枫杨街2号450001;2.重庆烟草工业公司,重庆市南岸区南坪东路2号400060)关键词:烤烟;打叶复烤;加料;化学成分;感官质量摘要:研究了打叶复烤加料以及烤后放置不同时间的部分国产烤烟烟叶主要化学成分、香味成分和感官质量的变化。结果表明:¹加料与未加料的复烤烟叶样品的总糖、总烟
2、碱、焦油、烟气烟碱和CO都随着烘烤和烤后放置时间的延长而逐渐降低;º复烤后放置3~6个月,大多数加料烟叶样品的总糖、总烟碱、焦油和烟气烟碱等的下降幅度明显大于未加料样品,且随着放置时间的延长,二者的区别逐渐减小;»CO的降幅二者基本接近;¼加料与未加料复烤烟叶样品的香味物质总量随着烤后放置时间的延长都逐渐增加,但加料样品香味物质增幅要大于未加料样品,尤其是复烤后放置3~6个月,其香味物质的增幅明显高于未加料样品;½加料与未加料复烤烟叶样品的感官质量随着复烤后放置时间的变化与其总香味物质的变化一致。中图分类号:TS443,TS452.1文献标识码:B文章
3、编号:1002-0861(2005)05-0023-06EffectsofCasingbeforeRedryingonMajorChemicalComposition,AromaComponentsandSmokingQualityofFlue_curedTobaccoZHANGXIAO_BING(1),TANGHONG(2),andZONGYONG_LI(1)1.ZhengzhouTobaccoResearchInstituteofCNTC,Zhengzhou450001,China2.ChongqingTobaccoIndustrialCo.Ltd
4、.,Chongqing400060,ChinaKeywords:Flue_curedtobacco;ThreshingandRedrying;Casing;Chemicalcomposition;SmokingQualityAbstract:Thechangesofmajorchemicalcomposition,aromacomponentsandsmokingqualityofflue_curedtobaccostripscasedbeforeredryingandstoringdurationafterredryingwerestudied.Th
5、eresultsindicatedthat:1)thetotalsugar,totalalkaloid,tar,smokenicotineandCOofcasedanduncasedredriedstripsdecreasedgraduallywiththeprolongationofredryingandstoringdurations;2)thereductionoftotalsugar,totalalkaloid,tarandsmokenicotineofmostcasedstripswasobviouslygreaterthanthatofun
6、casedstripsinthreetosixmonthsafterredrying,theirdifferencedecreasedgraduallywiththecontinuationofstoring;3)theCOreductionofcasedanduncasedstripswasbasicallysimilar;4)thetotalaromacomponentbothincasedanduncasedredriedstripsincreasedwiththeprolon-gationofstoringduration,whilethein
7、creaseofthecomponentsincasedstripswasgreaterthanthatinuncasedones,especiallyinthreetosixmonthsafterredrying;and5)thechangeofsmokingqualityofcasedanduncasedredriedstripswiththestoringdurationafterredryingwasparallelwiththechangeoftotalaromacomponents.基金项目:国家烟草专卖局基金资助项目/打叶复烤加料工艺根据
8、国家烟草专卖局的部署,我国烟草行业将全研究与设备研制0(110200001039)。面推行打叶