|
|||||
|
|
| 不同微波处理对白肋烟晾制过程中色素和主要化学成分的影响 | |
| 引用本文： | 何健,张骏,宋朝鹏,许自成,张攀峰,王松峰,李先锋,宫长荣. 不同微波处理对白肋烟晾制过程中色素和主要化学成分的影响[J]. 河南农业大学学报, 2004, 38(2): 159-161,166 |
| 作者姓名： | 何健 张骏 宋朝鹏 许自成 张攀峰 王松峰 李先锋 宫长荣 |
| 作者单位： | 1. 河南农业大学农学院,河南,郑州,450002 2. 三门峡金红烟草公司,河南,三门峡,472000 3. 西乡县烟草公司,陕西,西乡,723500 |
| 基金项目： | 国家烟草专卖局资助项目(9802022) |
| 摘 要： | 试验结果表明，在白肋烟变黄末期，用频率为2450MHz的微波处理，可降低白肋烟在晾制过程中总氮和烟碱的含量，加速淀粉分解，提高总糖含量，但不利于色素的充分降解，叶绿素和类胡萝卜素含量比对照稍高．晾制后各微波处理相比较，主要化学成分均优于对照．以微波处理60s的各项化学指标比较适宜，符合优质白肋烟的质量要求，其次为微波处理30s和90s． |
| 关 键 词： | 微波处理 白肋烟 晾制过程 色素 化学成分 |
| 文章编号： | 1000-2340(2004)02-0159-03 |
Effect of different microwave treatments on the pigments and major chemical components during burley tobacco air-curing |
|
| HE Jian,ZHANG Jun,SONG Zhao-peng,XU Zi-cheng,et al. Effect of different microwave treatments on the pigments and major chemical components during burley tobacco air-curing[J]. Journal of Henan Agricultural University, 2004, 38(2): 159-161,166 | |
| Authors: | HE Jian ZHANG Jun SONG Zhao-peng XU Zi-cheng et al |
| Abstract: | The experimentation results showed that using 2 450 MHz microwave during the latter stage of yellowing could reduce the content of total N and nicotine, accelerate the starch transformation, increase the content of total sugar, but it had negative effect on the pigments transformation, the content of chlorophyl and carotenoid was a little higher than CK. When the air-curing ended,the three microwave treatments were compared and it was found that they were all better than CK in major chemical components.It was also found that using microwave radiation 60 seconds had the best representation, which accorded with the requirement of high quality burley tobacco,next came using microwave radiation for 30 and 90 seconds. |
| Keywords: | burley tobacco microwave air-curing |
| 本文献已被 CNKI 维普 万方数据 等数据库收录！ | |