不同成熟度上部葉一次性砍烤對煙葉品質及可用性的影響

摘要：為了提高上部煙葉的烘烤質量及為其可用性提供理論依據，研究了不同成熟度（尚熟、成熟、完熟）上部葉一次性砍烤對烤后煙葉經濟外觀性狀、物理性狀、化學成分和感官質量的影響。結果表明，上部6葉在正常成熟條件下一次性砍烤有利于提高煙葉烘烤質量和經濟性狀；推遲10 d（完熟時）采砍，烤后煙葉的物理性狀、化學成分和感官質量較佳。煙株頂部1-2葉位煙葉烤后外觀質量和內在品質均較差，工業利用價值不大。

關鍵詞：烤煙；密集烘烤；成熟度；上部葉；一次性砍烤；可用性

中圖分類號：S572；TS42 文獻標識碼：A 文章編號：0439-8114（2013）20-4970-05

Effects of Different Maturity on the Usability and Quality of the Flue-cured Tobacco Upper Leaves under One-time Harvest and Curing

XIE Yi-shu1，YUAN Qian-hua2，QIU Kun2，WU Sheng-jiang1

（1.Guizhou Tobacco Science Research Institute， Guiyang 550081， China；

2.Southeast Guizhou State Branch of Guizhou Tobacco Company， Kaili 556000， Guizhou， China）

Abstract： In order to improve quality of the flue-cured tobacco upper leaves and offer theoretical basis of usability， effects of different maturity on the economic appearance characters， physical characters， chemical composition and sensory quality of the flue-cured tobacco upper leaves under one-time harvest and curing were studied. The results showed that the method of one-time harvest and curing for six flue-cured tobacco upper leaves of normal maturity is good for improving the curing quality and economic appearance characters of tobacco. The six flue-cured tobacco upper leaves had the best physical characters， chemical composition and sensory quality when harvest time was delayed by 10 days. The appearance quality and internal quality of the top 1～2 leaves under different harvest and curing method are poor and the industrial utility value is little.

Key words： flue-cured tobacco； bulk curing； maturity； upper leaves； one-time harvest and curing； usability

成熟度是煙葉質量的主要品質因素，是煙葉質量的核心，與煙葉的色、香、味密切相關；國外商品煙葉的質量因素中，居首位的就是成熟度[1]。在提高上部葉可用性方面，國內有較多的研究報道[2-6]，國內卷煙生產中中部葉仍是利用率最高的部位，與國外上部葉在整個煙葉產量和品質利用率高達40%相比，差距甚遠[7]。在上部煙葉烘烤中，由于成熟度等因素導致烘烤中煙葉掛灰、烤青，烤后煙葉顏色淺淡、組織結構緊密、等級質量不高等現象較為普遍，工業企業的反響尤為突出[2，8]。為提高煙葉成熟度，研究者研究了煙葉成熟過程中生態環境條件影響和煙葉生理動態變化[9-12]，一些研究結果表明，采收成熟度好的煙葉，烤后煙葉香氣物質含量較高，化學成分協調，結構疏松，安全性指標表現好[13-18]。盡管目前對不同成熟度烤煙上部煙葉的生理變化、化學成分、物理特性、香氣品質等方面研究較多，但對上部6葉不同采收時期、成熟度與煙葉質量關系的研究尚未見報道。……