雪茄茄衣晾制过程中烟叶颜色和含水量变化及其相关分析

　　摘  要：探究雪茄茄衣在晾制过程中外观颜色变化与内在水分含量之间的关系，为实现其晾制过程中的精准化操作提供参考。以德雪1号品种中部叶为试验材料，测定晾制过程中的烟叶外观参数及水分指标，对二者进行相关分析及逐步回归分析，并对回归方程预测结果加以验证。结果表明，烟叶在晾制过程中烟叶正面与背面各颜色参数变化趋势基本一致，且主要变化波动集中在晾制第3天至第8天期间。晾制过程中烟叶水分呈逐渐减小的趋势，且前期散失主要为自由水，而后为束缚水。相关分析表明，晾制期间各水分指标与颜色参数之间相关性较好，逐步回归方程达到极显著水平。因此，雪茄茄衣晾制期间颜色特征参数和水分含量之间相关性明显，可以用颜色特征参数作为辅助指标来判断烟叶水分含量。
　　关键词：雪茄茄衣;晾制;颜色;水分
　　中图分类号：TS44+1          文章编号：1007-5119（2019）02-0057-07      DOI：10.13496/j.issn.1007-5119.2019.02.009
　　Abstract： The purpose of this study is to explore the relationship between the color change of the cigar wrap and the internal moisture content during the airing process， and to provide a reference for the precise operation in the air-curing process. Using the middle leaves of Dexue No.1 as the test material， the appearance parameters and water indexes of tobacco leaves during the airing process were determined， and correlation analysis was carried out to establish a regression model and verify it. During the air-drying process， the change trend of the color parameters of the front and back of the tobacco leaves was basically the same， and the main fluctuations were concentrated during the third to eighth days of airing. During the airing process， the moisture content of tobacco leaves decreased gradually， and the main loss was free water at the early stage， then bound water. Correlation analysis showed that the correlation between the water indexes and the color parameters during the airing process was good， and the stepwise regression equation reached a very significant level. Therefore， the correlation between the color characteristic parameters and the moisture content during the airing of the cigar jacket is significant， and the color characteristic parameter can be used as an auxiliary index to judge the moisture content of the tobacco leaf.
　　Keywords： cigar wrapper; airing; color; moisture
　　 雪茄作為一种特殊的烟草产品，其茄衣的外观质量直接决定了烟支的品质和档次[1]。茄衣在晾制过程中所形成的颜色对其外观质量有直接影响，而在晾制期间的烟叶水分变化则是其外观颜色变化和颜色形成的内在生理基础[2]。因此，研究晾制过程中雪茄茄衣颜色变化与水分之间的关系，对于把握晾制过程中雪茄茄衣颜色变化与烟叶失水干燥的协调性有重要意义。雪茄茄衣的晾制过程中颜色转变一般分为绿-黄-褐3个阶段，包括叶绿素的降解及棕色化反应等过程，期间需要多种酶促反应的参与，而烟叶中水分的存在则是这些酶保持生物活性的前提[3-4]。在烤烟调制方面已对烟叶在烘烤过程中水分与颜色变化的关系进行了大量研究，魏硕等[5]研究表明，在烘烤前对烟叶进行适当水分调控可加速烟叶变黄;戴培刚等[6]研究表明，烘烤过程中失水过快容易使烟叶难以变黄，形成烤青烟;相比较而言雪茄晾制是一个内部生理生化反应较为温和而又缓慢的过程，目前关于雪茄茄衣在晾制期间的颜色以及水分的动态变化研究较少，对二者在晾制期间的相互关系尚不明确。因此本文对雪茄茄衣晾制过程中的烟叶颜色参数与叶片含水率、主脉含水率、烟叶自由水、烟叶束缚水和烟叶水活度之间的定量关系进行了研究，同时进行了晾制过程中的雪茄茄衣水分与颜色值之间的回归分析，对回归方程进行了验证，以期为科学准确快速高效判断雪茄茄衣晾制过程中的外观颜色以及水分的变化情况，加强雪茄茄衣晾制过程中的精准化操作奠定理论基础。

相关热词搜索：含水量 烟叶 雪茄 过程中 及其相关