高温烘焙对复烤后烤烟烟叶化学品质的效应

为探索烘焙工艺对烤烟烟叶化学品质的影响，利用模糊灰色关联分析法对6种不同烟叶原料烘焙前后的化学品质进行了综合评价。结果显示：烘焙工艺对选定的6种烤烟烟叶的化学品质均有改善作用，改善程度位于0.05%～15.75%之间，不同烤烟烟叶化学品质的改善程度存在一定差异性；烘焙后，红河K326 C3F烟叶的品质改善效果最明显，为15.75%，适宜作为烘焙工艺的烟叶原料。因此，在实际生产中应用片烟烘焙工艺时应充分考虑到烟叶原料自身的差异性。选择适宜的烤烟烟叶进行烘焙处理有利于进一步提高其化学品质，提升其使用价值。

Effect of High Temperature Baking on Flue-cured Tobacco Chemical Quality

In order to investigate the effects of baking process on chemical quality of flue-cured tobacco,the chemical quality of 6 kinds of flue-cured tobacco before and after baking was evaluated comprehensively using fuzzy grey correlation analysis. The results showed that baking process was overall good for improving chemical quality of 6 kinds of flue-cured tobacco. The improvement was located between 0.05%~15.75%. However, there were some different effects of baking on the chemical quality of different flue-cured tobacco. The quality of Honghe K326 C3F tobacco got the most dramatically improvement and it was suitable as raw material for baking process. Therefore, application of tobacco baking process should give full consideration to the differences of tobacco material. Selection of suitable for flue-cured tobacco baking process is good for to further improving the chemical quality and use value.