烘烤过程中烟叶淀粉透光率和颗粒结构的变化*

 采用河南农业大学设计的电热式温湿自控密集烤烟箱，研究了淀粉透光率、淀粉含量和结构在烘烤中的变化特征。结果表明：烟草淀粉透光率在烘烤过程中的不同时段（12，24，36，60，72，95，125h）整体上是随着测试温度的升高而上升，在70℃以后显著升高，直到95℃透光率值接近100%；不同测试温度的淀粉透光率与淀粉含量之间均呈现负相关，在干筋阶段（95-125h），各测试温度淀粉透光率均显著升高至最大值；烟草淀粉颗粒的结构与烟草的透光率等淀粉理化性质有一定的密切关系。烟叶淀粉透光率变化规律和颗粒结构变化的研究结果，可为烟叶在烘烤工艺上的优化提供参考。

Changes of Light Transmittance and Structure of Tobacco Starch During Flue-curing

The changes of light transmittance and structure of tobacco starch in different stage were studied during flue curing in order to provide theoretical basis for optimization of curing technology. The characteristic properties of light transmittance, structure and content of tobacco starch by using the electric heated flue curing barn designed and made by Henan agricultural university and optical microscope were studied. The results showed that light transmittance of tobacco samples, taken at 12,24,36,60,72,95，125h, has been on the rise as the test temperature increased, with a sharp increase after 70℃ before the light transmittance value reaching 100% at 95℃.The correlation between the light transmittance and starch content was negative on the whole at different test temperature. The light transmittance of starch rises to maximum with a sharp increase at the stem drying stage in the different test temperatures. Under the biological microscope, the tobacco starch structure was found to be closely related with light transmittance and other physi chemical properties. It was provided reference for curing technology optimization on basis of the changes of light transmittance and structure of tobacco starch.