采收成熟度对雪茄烟叶晾制过程酶促棕色化反应及品质的影响

为了解不同成熟度晾制对雪茄烟叶品质的影响，设置3种成熟度档次（尚熟、适熟和过熟）研究不同成熟度晾制对雪茄烟叶含水率、多酚氧化酶(polyphenol oxidase, PPO)活性、多酚含量和晾后化学成分的影响。结果表明：适熟雪茄烟叶含水率在晾制过程中适宜烟叶生命活动的进行，过熟烟叶失水较快；晾制过程中以适熟烟叶PPO活性较好，未熟烟叶PPO活性较高，过熟烟叶较低，均不利于烟叶品质的提升；绿原酸、芸香苷和莨菪亭含量在晾制过程中以适熟烟叶被氧化较少，最后适熟烟叶中酚类含量积累较多；化学成分如还原糖、钾含量等以适熟烟叶中较为协调。因此，相对于尚熟和过熟烟叶，适熟烟叶采收可有效提高酶促棕色化反应对雪茄烟叶的有利影响，避免烟叶发黑，提高烟叶品质，未熟烟叶次之。

Effects of Air Curing of Different Maturity on Enzymatic Browning and Quality of Cigar Tobacco Leaves

In order to understand the effect of different maturity on quality of cigar tobacco leaves, this paper set up 3 maturity levels (still ripe, ripe and overripe) to studied the effects of different maturity on moisture content of cigar tobacco leaves, polyphenol oxidase (PPO) activity, polyphenol content and chemical composition after air curing. The results showed that the moisture content of well-ripened cigar leaves was suitable for the life activities of tobacco leaves, while the over-ripened tobacco leaves would loss moisture content very fast. In the drying process, PPO activity of well-ripened tobacco leaves was better, that of still ripe tobacco leaves was higher, and that of overripe tobacco leaves was lower. The still ripe and overripe would go against the improvement of tobacco quality. During the drying process, the ripe tobacco leaves lost fewer contents of chlorogenic acid, rutin and chrysatropic acid, and there were more accumulation in phenols content. The chemical composition contents of reducing sugar and potassium, etc. were more harmonious in ripe tobacco leaves. Therefore, compared with still ripe and overripe tobacco leaves, harvesting ripe tobacco leaves could effectively improve the beneficial effect of enzymatic browning reaction on cigar tobacco leaves, avoid tobacco leaves blackening, and improve tobacco quality. The still ripe tobacco leaves took the second place.