烟叶部位成熟度烘烤工艺对淀粉代谢的影响

烟叶烘烤过程中，采用低温低湿、中温中湿、中温高湿3种不同烘烤工艺参数组合模式；烟叶不同部位，选用下部烟叶、中部烟叶、上部烟叶；烟叶不同成熟度档次，选用未熟烟叶、初熟烟叶、适熟烟叶、过熟烟叶；测定烤前、烤后烟叶淀粉含量。结果表明，鲜烟叶的淀粉含量随部位的上升而增加，随成熟度的提高而降低。低温低湿烘烤工艺对降低烟叶淀粉含量欠佳；中温中湿烘烤工艺能促进烟叶淀粉较为充分地分解转化，极显著地降低烟叶淀粉含量，有利于中部初熟烟叶和上部适熟烟叶烘烤质量的提高；中温高湿烘烤工艺，大幅度地降低了烟叶淀粉含量；成熟度与部位、烘烤工艺与部位间的互作，均极显著或显著地影响着烤后烟叶的淀粉含量。

Study of Effect on Starch Contents of Tobacco by Diverse Curing Techniques

To explore effect of stalk position, maturity and curing technique on the content of starch, different maturity flue-curing tobacco leaves including unripe, mature, ripe and overripe at different stalk positions were cured respectively by three curing technique. The three curing techniques were made by different yellowing, color-fixing temperature and humility conditions which were lower temperature and lower humidity, middle temperature and middle humidity, middle temperature and higher humidity. The starch content of tobacco leaves was determined. The results indicated that the starch content of fresh tobacco build up with the rise of leaf and decreased with the increase of degree of maturity. By the technique of lower temperature and lower humidity, it was not beneficial to decrease the starch content of tobacco leaves. By the technique of middle temperature and middle humidity, it was good for raising flue-curing quality after flue-cured of mature at middle position and ripe at upper position. The starch content of tobacco leaves decreased significantly. The starch content of tobacco leaves after-cured decreased substantially by the technique of middle temperature and higher humidity. The interaction existed between maturity, flue-curing technique and stalk positions, which had significant impact on the content of starch.