| 白肋烟处理前后化学成分的变化及其处理工艺优化研究 |
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| 引用本文： | 陈子勇,朱巍,黄龙,肜霖,陈国平,孙敬国,涂书新.白肋烟处理前后化学成分的变化及其处理工艺优化研究[J].湖北农业科学,2010,49(3). |
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| 作者姓名： | 陈子勇 朱巍 黄龙 肜霖 陈国平 孙敬国 涂书新 |
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| 作者单位： | 1. 湖北中烟工业有限责任公司技术中心,武汉,430040
2. 华中农业大学资源与环境学院,武汉,430070 |
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| 摘 要： | 通过模拟白肋烟的处理工艺,测定了白肋烟在不同温度和不同时间烘焙过程中总糖、总氮、总植物碱、总挥发性有机酸、氨基酸、主要生物碱、主要致香成分等化学成分的变化,并以此为依据,结合感官评吸,优化了白肋烟处理工艺。结果表明,处理温度过高或过低、处理时间过长或过短,都不利于白肋烟烘烤后的吸味品质;优化后的处理工艺为:105℃、3 min,110℃、3 min,115℃、4 min。
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| 关 键 词： | 白肋烟 处理工艺 化学成分 感官评价 |
Study on the Treatment Technology of Burley Tobacco and the Change of Chemical Compositions |
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| Abstract: | The treatment technology of burley tobacco was studied in laboratory. Chemical compositions of burley tobacco were analyzed before and after the treatments, and the treatment technology of burley tobacco was optimized based on the analysis results and sensory evaluation. The results showed that appropriate treatment temperature and time were good for the smokingtaste of burley tobacco. The optimal treatment conditions were 105℃ for 3min, 110℃ for 3min, 115℃ for 4min. |
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| Keywords: | burley tobacco treatment technology chemical composition sensory evaluation |
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