氧气含量对复烤片烟醇化品质的影响研究

为考察氧气含量对复烤片烟醇化质量的影响，研究了不同氧气含量下醇化烟叶感官质量和内在化学成分的差异。结果表明：氧气含量对醇化片烟常规化学成分影响较小，但对其可用性指数（CCUI）、多酚、色素类潜香物质和挥发性香味成分的变化影响较大，氧气体积分数越高，多酚、色素类潜香物质的降幅越大，当烟叶醇化60 d后，50%～60%、90%～100%氧气下多酚和-胡萝卜素的变化差异逐渐缩小；氧气含量对醇化片烟的感官质量也有一定的影响，过高或过低氧气均不利于烟叶感官质量的提升，复烤片烟醇化40 d左右，烟叶的感官质量最佳；综合氧气含量对醇化片烟内在化学成分和感官特性的影响，氧气体积分数为50%～60%、醇化40 d左右，复烤片烟的质量较优。

Study on the Effects of Oxygen Content on the Quality of Redried Flue-cured Tobacco during Aging

To study the effects of oxygen content on the quality of flue-cured tobacco leaves, the difference of sensory evaluation and chemical components content for the flue-cured tobacco leaves under the different oxygen content is discussed. The result showed that oxygen content had less effect on general chemical components, but had a significant effect on chemical components usability index (CCUI), polyphenol, pigments flavor precursors and volatile flavor constituents. The higher oxygen content was, the greater the decreasing range for polyphenol and pigments content were. After 60 days alcoholization, the difference of polyphenols and -carotene became smaller gradually at 50%~60%,90%~100% oxygen content; The oxygen content also had some effect on sensory evaluation. It is disadvantageous to improve sensory quality evaluation at too high or too low oxygen content. Sensory quality was much better under the condition of redried lamina alcoholized with 40 days. On the whole, the comprehensive quality of redried lamina was much better under the conditions of 50%~60% oxygen content and alcoholizing 40 days.