烘烤过程中烟叶淀粉含量及烤后化学成分分析

对河南几个主要产烟区烟叶在烘烤过程中淀粉降解的研究结果表明，不同生态区、不同品种烟叶淀粉都以变黄阶段降解量为最大，是鲜烟叶淀粉含量的54%-67%，降解速度以0-48h最快，NC89品种平均降解速度为每h0.31%，云烟85平均为每h0.34%，转入定色后直至干筋降解速度缓慢，降解量小，鲜烟叶中淀粉含量以三门峡地区较高，烤后含量低，降解幅度大，综合品质好。

The analysis of starch content during flue-curing process and c hemical components after flue-curing in tobacco leaves

The studies on the degradation of the starch in tobac co leaves from several main tobacco production regions in Henan Province during flue curing process indicated that the starch had the similar degradation laws i n different ecological regions and different breeds during flue curing process.T he laws were that the degradation quantity of the starch was the greatest in yel lowing stage in the whole curing process and took up 54 to 67 percent of the the starch contained in fresh tobacco leaves.The degradation speed was higher in 0～48 hou rs than in other stages.The NC89 average degradation speed was 0.31% per hour an d the Yunyan 85 was 0.34% per hour.The degradation speed had been slowing down from color-fixing to drying-vein while the degradation quantity was little.San menxia’s samples contained the highest amount of starch in fresh tobacco but de graded the most completely after curing and had the best general quality.