烘烤过程中红花大金元烟叶色素和总酚含量的变化

研究了烘烤过程中红花大金元不同成熟度烟叶色素含量及总酚含量的动态变化。结果表明,在不同的烘烤阶段,烟叶色素含量在不同成熟度间存在不同的差异。鲜烟叶的叶绿素和类胡萝卜素含量随成熟度的提高而明显降低,成熟度低的烟叶叶绿素和类胡萝卜素降解量也明显高于成熟度高的烟叶。在烘烤过程中,烟叶叶绿素和类胡萝卜素含量逐渐降低,降解速度均以变黄期较快。烟叶总酚含量在开烤后到变黄期之间呈增加趋势,42～48℃则降低,之后升高直到烘烤结束;总酚的变化幅度以适熟烟叶较小。...

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Published in江西农业学报 Vol. 24; no. 1; pp. 47 - 49
Main Author 张丽英 许自成 鲜兴明 杨杰 邵惠芳 耿宗泽 汪显军 阳苇丽
Format Journal Article
LanguageChinese
Published 河南农业大学烟草学院,河南郑州,450002%川渝中烟工业有限责任公司,四川成都,610066 2012
Subjects
总酚
成熟度
烘烤过程
烤烟
红花大金元
色素
成熟度
总酚
烤烟
烘烤过程
色素
红花大金元
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ISSN1001-8581
DOI10.3969/j.issn.1001-8581.2012.01.016

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Summary:研究了烘烤过程中红花大金元不同成熟度烟叶色素含量及总酚含量的动态变化。结果表明,在不同的烘烤阶段,烟叶色素含量在不同成熟度间存在不同的差异。鲜烟叶的叶绿素和类胡萝卜素含量随成熟度的提高而明显降低,成熟度低的烟叶叶绿素和类胡萝卜素降解量也明显高于成熟度高的烟叶。在烘烤过程中,烟叶叶绿素和类胡萝卜素含量逐渐降低,降解速度均以变黄期较快。烟叶总酚含量在开烤后到变黄期之间呈增加趋势,42～48℃则降低,之后升高直到烘烤结束;总酚的变化幅度以适熟烟叶较小。
Bibliography:ZHANG Li-ying,XU Zi-cheng,XIAN Xing-ming,YANG Jie,SHAO Hui-fang,GENG Zong-ze,WANG Xian-jun,YANG Wei-li（1.College of Tobacco Science,Henan Agricultural University,Zhengzhou 450002,China;2.China Tobacco Chuanyu Industrial Limited Liability Corporation,Chengdu 610066,China）
36-1124/S
Honghuadajinyuan; Flue-cured tobacco; Maturity; Flue curing process; Pigment; Total phenol
The dynamic changes of pigment and total phenol content in the different mature leaves of flue-cured tobacco variety ＂Honghuadajinyuan＂ during flue curing were studied.The results indicated that there was difference in pigment content between different mature tobacco leaves at various flue curing stages.The chlorophyll and carotenoid contents in the fresh tobacco leaves distinctly decreased along with the increase of maturity.The degradation quantity of chlorophyll and carotenoid in low mature leaves was much more than that in high mature leaves.The content of chlorophyll and carotenoid in tobacco leaves gradually reduced in flue curing process,a
ISSN:1001-8581
DOI:10.3969/j.issn.1001-8581.2012.01.016