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        烤煙切柄初烤及烘烤過(guò)程中生理生化變化研究

        發(fā)布時(shí)間:2019-08-23 來(lái)源: 日記大全 點(diǎn)擊:

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          摘要 [目的] 研究烤煙切柄烘烤過(guò)程中生理生化的變化規(guī)律以及烤后煙葉的質(zhì)量。 [方法]對(duì)煙葉烤前切柄與常規(guī)烘烤過(guò)程中的含水量、葉綠素、淀粉和還原糖的變化規(guī)律及烤后質(zhì)量進(jìn)行比較。[結(jié)果]研究表明,煙葉切柄7 ~8 cm,鮮干比降低0.76~1.37;切柄烘烤模式增加了烘烤時(shí)間12~24 h,在干筋期降低了烘烤溫度;含水量表現(xiàn)為前期失水慢、后期失水快的規(guī)律,切柄烘烤比常規(guī)烘烤失水趨勢(shì)延遲;葉綠素含量在烘烤開(kāi)始36 h之前降解最快;淀粉含量在烘烤開(kāi)始60 h之前基本降解完成;還原糖含量在烘烤過(guò)程中隨時(shí)間的增加而增加;葉綠素、淀粉和還原糖在不同處理中的變化規(guī)律基本一致;切柄烘烤模式使烤后下部葉和上部葉中的淀粉含量顯著下降1.26%~1.85%。[結(jié)論] 研究可為煙葉烘烤選擇適合的烘烤方式提供參考。
          關(guān)鍵詞 切柄;烘烤;含水量;葉綠素;淀粉
          中圖分類(lèi)號(hào) S572 文獻(xiàn)標(biāo)識(shí)碼 A 文章編號(hào) 0517-6611(2015)13-270-04
          Abstract [Objective] To study physiological and biochemical variation law in cutting petiole tobacco curing and quality of fluecured tobacco. [Method] Water content, chlorophyll, starch and reducing sugar changes between tobacco cutting petiole before fluecuring and routine curing and tobacco quality after curing were compared. [Result] The result shows the dryfresh ratio reduced 0.76-1.37 when the tobacco petiole was cut a length of 7-8 cm before curing, the curing time of curing mode increased 12 to 24 h, curing temperature of stem drying stage decreased; Water content showed up as slow loss early and fast later, water loss trend of cutting petiole curing were postponed compared to routine curing; Chlorophyll were degraded rapidly in the first 36 h; The degradation of starch were basically finished in the first 60 h of curing; reducing sugar content increased over time in this process; Chlorophyll, starch and reducing sugar changes were basically the same in different treatments; Curing mode of cut petiole led to a 1.26%-1.85% reduction of starch in lower leaves and the upper leaves after curing. [Conclusion] The study can provide reference for selecting suitable curing method.
          Key words Cut petiole; Curing; Water content; Chlorophyll; Starch
          烘烤是決定煙葉最終質(zhì)量和固定體現(xiàn)其品質(zhì)的重要環(huán)節(jié)[1]。隨著以往三段式烘烤模式的推廣[2],近年來(lái)有人推出了“兩拖一低”[3-4]新的烘烤模式,而烘烤過(guò)程中生理生化的變化都成為其研究重點(diǎn)。為探索去除煙葉無(wú)使用價(jià)值葉柄,降低煙葉運(yùn)輸和復(fù)烤加工成本,增加煙葉使用價(jià)值,提高煙葉初烤及打葉復(fù)烤質(zhì)量,筆者進(jìn)行了烤煙切柄試驗(yàn),旨在研究烘烤過(guò)程中生理生化的變化規(guī)律以及烤后煙葉的質(zhì)量,以期為煙葉烘烤方式的選擇提供參考。
          1 材料與方法
          1.1 供試材料
          試驗(yàn)于2014年在中國(guó)煙草中南農(nóng)業(yè)試驗(yàn)站進(jìn)行。試驗(yàn)品種為云煙87,試驗(yàn)田選取0.13 hm2營(yíng)養(yǎng)條件、田間長(zhǎng)勢(shì)基本均衡的煙田。試驗(yàn)采用南平市科創(chuàng)機(jī)電成套設(shè)備有限公司生產(chǎn)的煙葉智能控制烘烤試驗(yàn)箱3個(gè)。試驗(yàn)要求采煙、編煙必須在1 d內(nèi)完成。
          1.2 試驗(yàn)設(shè)計(jì)
          試驗(yàn)設(shè)計(jì)2個(gè)處理和1個(gè)對(duì)照(CK),CK為對(duì)照不切柄,按照常規(guī)三段式烘烤;T1和T2烤前切柄,烘烤時(shí)各處理分別在42 ℃和54 ℃溫度點(diǎn)延時(shí)12 h。T2烘烤開(kāi)始后的干球和濕球溫度比T1高出2 ℃,之后在每個(gè)階段的濕球溫度比T1高出1 ℃。為確保試驗(yàn)的準(zhǔn)確性,要求每個(gè)烤箱裝煙8夾,其中2夾作為取樣,每次取完樣用抹布將所取樣品的位置補(bǔ)上。取樣要求每隔12 h取一次樣,直至烘烤結(jié)束。其中對(duì)照和不同處理、不同部位的烘烤工藝見(jiàn)圖1。
          1.3 測(cè)定項(xiàng)目
          記錄切柄的長(zhǎng)度、切柄重量、煙葉重量;記錄烘烤過(guò)程中的溫濕度;統(tǒng)計(jì)烤后烤箱的用電量;參照文獻(xiàn)[5]測(cè)定煙葉含水量、葉綠素;參照文獻(xiàn)[6]測(cè)定總糖、總氮、還原糖、煙堿、氯、淀粉,用火焰光度法測(cè)定煙葉中的鉀含量。
          2 結(jié)果與分析
          2.1 煙葉切柄情況

        相關(guān)熱詞搜索:烤煙 烘烤 生化 過(guò)程中 生理

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