摘 要：結(jié)合川南煙區(qū)生產(chǎn)實際，以上部煙葉為試驗材料，開展常規(guī)分次采烤、一次性不帶莖采烤和帶莖采烤3種采烤方式在烘烤用時、用工成本、能耗成本、烤后質(zhì)量等方面的對比試驗。結(jié)果表明：與不帶莖采烤和常規(guī)分次采烤相比，上部葉一次性帶莖采烤的烤后煙葉結(jié)構(gòu)疏松、色度較強、顏色多橘黃，身份多為稍厚至中等，油份多，上等煙提高了4.21和12.46個百分點，下等煙下降了0.51和8.23個百分點，均價分別提高了1.62元·kg-1和3.4元·kg-1，經(jīng)濟效益較好，具有一定的推廣應(yīng)用價值。
　　關(guān)鍵詞：烤煙； 上部煙葉；采烤方式；質(zhì)量；效益
　　中圖分類號：S572 文獻標識碼：A DOI 編碼：10.3969/j.issn.1006-6500.2018.06.012
　　Effects of Different Curing and Baking Method on the Quality and Benefits of Upper Tobacco Leaves in Southern Region of Sichuan Province
　　LUO Yanhong1， QIN Min1， YANG Yide2， ZHANG Lin1， XIE Bing1
　�。�1.Pingshan County Branch of Tobacca Yibin Corporation in Sichuan Province， Pingshan， Sichuan 645350， China；2.Yibin Branch of Sichuan Tobacco Company， Yibin， Sichuan 644002， China）
　　Abstract： Combined with the actual production of tobacco area in southern Sichuan， the experiment was conducted with the upper leaves， three methods of curing and baking were set， including conventional grading mining， one-time compilation pole stalk， the curing and baking with stalk method， And the baking time， labor costs， energy costs， quality and other aspects of the difference after baking were compared. The results showed that， compared with the conventional grading mining and one-time compilation pole stalk， after curing and baking with stalk method， the structure of the baked tobacco leaves was more loosed， color was enhanced， the proportion of orange smoke increased obviously， the thickness of leaves moderated， oil increased. The superior tobacco increased by 4.21 and 12.46 percentage， lower tobacco decreased by 0.51 and 8.23 percentage， the average price increased by 1.62 yuan·kg-1 and 3.4 yuan·kg-1， respectively. Therefore， the economic benefits of curing and baking with stalk method were better than the other two methods， which had certain popularization and application value。
　　Key words： flue-cured tobacco； upper tobacco leaves； curing and baking method； quality； benefit
　　上部煙葉是烤煙產(chǎn)量和質(zhì)量的重要組成部分，其質(zhì)量占據(jù)整株煙葉的三分之一以上[1-3]，提高上部煙葉的烘烤質(zhì)量及可用性一直是烤煙生產(chǎn)和卷煙工業(yè)不斷研究的課題。上部煙葉烘烤質(zhì)量不理想主要表現(xiàn)在烤后煙葉組織不夠疏松，葉片僵硬、較厚，掛灰嚴重[4]。近年來國內(nèi)研究者從不同生態(tài)條件、栽培措施、采烤方式、調(diào)制措施等對不同煙區(qū)的上部葉可用性進行了深入研究，國內(nèi)部分煙區(qū)已在生產(chǎn)中應(yīng)用和推廣了上部煙葉一次性帶莖采收烘烤技術(shù)，對改善上部煙葉質(zhì)量起到了一定作用[5-6]。但對煙葉采烤、成本效益等方面的減工增效的研究報道較少，且不同煙區(qū)氣候、生態(tài)條件及人為的因素影響較大。為此，本研究針對川南煙區(qū)上部煙葉質(zhì)量不高、雜色比例較高等生產(chǎn)實際，通過對帶莖和不帶莖烘烤過程的比較，以及采烤成本、產(chǎn)質(zhì)及效益的分析，旨在為解決上部葉烘烤存在的問題，提高上部煙葉的烘烤質(zhì)量。
　　1 材料和方法
　　1.1 供試材料
　　試驗栽培的烤煙品種為云煙 87，由宜賓市煙草公司技術(shù)中心統(tǒng)一提供。
　　1.2 試驗地點
　　試驗在宜賓市屏山縣新安鎮(zhèn)石龍村6組進行，海拔920 m，土壤類型為黃壤土，肥力中等，無任何根莖病害史，地面平坦向陽，排灌方便。

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