不同烘烤工艺对初烤烟叶多酚及有机酸含量的影响

　　摘要 [目的]探索改善烤烟品种K326中部叶质量的最佳烘烤调制工艺，实现K326中部叶在烘烤过程中的提质增香。[方法]采用4种不同的烘烤工艺对重庆市烟区K326品种中部烟叶进行烘烤调制，并对各烘烤工艺下的初烤烟叶多酚和有机酸的含量进行了比较研究。[结果]研究表明，中部初烤烟叶总绿原酸含量和多酚类物质总含量均表现为：重庆市三段六步式烘烤工艺初烤烟叶最高，外动力排湿烘烤工艺次之，三段式烘烤工艺最低；4个处理的中部初烤烟叶高级脂肪酸含量差异不明显，但外动力排湿烘烤工艺能明显降低中部初烤烟叶中柠檬酸和草酸的含量，其他非挥发性有机酸的含量与其他3个处理相比差异不明显。[结论]重庆市三段六步式烘烤工艺和外动力排湿烘烤工艺的中部初烤烟叶香气质和香气量优于其他2个处理，且外动力排湿烘烤工艺处理的中部烟叶原料有利于其卷烟制品燃吸时烟气的酸碱平衡。
　　关键词 烤烟中部叶；烘烤工艺；多酚；有机酸
　　中图分类号 S572 文献标识码 A 文章编号 0517-6611（2014）17-05623-03
　　Abstract [Objective] To explore the optimal curing technique for improving the quality and promoting the aroma of middle leaves of tobacco K326. [Method] The contents of polyphenol and organic acid in the leaves cured by different curing techniques were compared. [Result] The result showed that the contents of total chlorogenic acid and polyphenols in the middle leaves were the highest using the threephase and sixstep curing technique in Chongqing， followed by the curing technique of external force moisture removal， and the threephase curing technique was the lowest. There was no obvious difference in the higher fatty acids content among the four curing techniques. The content of citric acid and oxalic acid were decreased sharply by the curing technique of external force moisture removal， but the other nonvolatile organic acid contents were not greatly different with the other three treatments.
　　[Conclusion] The quantity and quality of aroma in the middle leaves cured by the threephase and sixstep curing technique in Chongqing and the curing technique of external force moisture removal were superior to the other two curing techniques. The cured middle leaves treated by the curing technique of external force moisture removal could be better for keeping the acid base balance of cigarette gas when it burning and smoking.
　　Key words Middle leaves of fluecured tobacco； Curing techniques； Polyphenol； Organic acid
　　烟草中的多酚对烟叶的色泽、烟气香味和烟气生理强度等方面有着重要的作用[1-4]，因而烤烟烟叶中多酚类物质的含量是衡量烟叶品质的重要因素；而挥发性酸可以在吸食过程中直接进入烟气，对香气质有直接影响，非挥发性酸可以调节烟叶酸碱度，影响吸味的醇和，因此有机酸的含量及种类也直接影响着卷烟的吸味品质[5-6]。烤烟中多酚类物质的种类主要有单宁类（绿原酸）、香豆素类（莨菪亭、莨菪灵）和黄酮类（芸香苷、芸香糖苷）等，其中绿原酸和芸香苷的含量较高。烟叶中有机酸广泛存在，种类繁多，含量差异大，占鲜重的2.1%～2.4%，调制后占12.0%～16.0%[7-10]。影响多酚和多元酸及高级脂肪酸含量的因素很多，除了栽培措施外，还包括烘烤和调制工艺。其中，烘烤工艺对多酚、多元酸、高级脂肪酸含量的影响方面的研究较少，笔者研究了4种烘烤工艺对中部初烤烟叶多酚及有机酸含量的影响，旨在为重庆地区烤烟烘烤工艺的改进提供理论依据。
　　1 材料与方法
　　1.1 材料
　　供试烤烟品种为K326，试验用烟栽培土壤质地为砂壤土，前茬作物为小麦。烟田栽培措施按照重庆市优质烟叶生产技术方案进行。试验用烤房为符合国家密集烤房技术规范的气流下降式密集型烤房，装烟室大小为8.0 m×2.7 m×3.5 m（装烟3台）。
　　1.2 方法

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