烤烟新品种豫浓香201中部叶的烘烤特性及烘烤工艺

doi:10.16178/j.issn.0528-9017.20230917

摘要/Abstract

摘要：

烤烟新品种豫浓香201是中烟100的突变体,为探索豫浓香201中部叶适宜的烘烤工艺,从烘烤特性入手,以中烟100为对照,设置暗箱试验和电烤箱试验,研究了豫浓香201中部烟变黄变褐特性、失水特性、叶绿素降解特性、多酚氧化酶活性变化、淀粉酶活性的变化,并根据其烘烤特性调整烘烤工艺。豫浓香201完全变黄时间为48 h,暗箱处理168 h后变褐程度仍不到30%,变黄、变褐特性较好;失水均衡性为1.10,失水均衡性较好;叶绿素降解速率在72 h为1.30%·h^-1,降解量为93.68%,降解特性较好;多酚氧化酶活性平均值为0.29 U,耐烤性较好;豫浓香201淀粉酶活性高于中烟100。豫浓香210烤后烟叶基本性状、外观质量、感官质量均优于中烟100。综合认为豫浓香201中部烟易烤性较好,耐烤性较好。与中烟100相比较,变黄时间减少6 h左右,定色时间减少4 h左右。

关键词: 豫浓香201, 变黄, 失水, 多酚氧化酶, 烘烤工艺

Abstract:

The new flue-cured tobacco variety Yunongxiang 201 is a mutant of Zhongyan 100. In order to explore the suitable curing technology for the middle leaves of Yunongxiang 201, using Zhongyan 100 as control, the characteristics of yellowing, browning, water loss, chlorophyll degradation, polyphenol oxidase activity(PPO) changes, amylase activity changes were studied by using dark chamber and electric-heated flue-curing barn. The complete yellowing time of Yunongxiang 201 was 48 h, and the browning degree was still less than 30% after 168 h of dark chamber treatment, and the yellowing and browning characteristics were better. The equilibrium of water loss was 1.10, and the degradation rate of chlorophyll was 1.30%·h^-1 at 72 h, and the degradation amount was 93.68%, indicating good degradation characteristics. The average activity of polyphenol oxidase was 0.29 U, and the roasting tolerance was good. The amylase activity of Yunongxiang 201 was higher than that of Zhongyan 100. The basic characteristics, appearance quality and sensory quality of flue-cured leaves of Yunongxiang 210 after curing were better than those of Zhongyan 100. It is generally believed that the smoke in the middle part of Yunongxiang 201 has good roasting ability and good roasting resistance. Compared with Zhongyan 100, the yellowing time was reduced by about 6 h, and the color fixing time was reduced by about 4 h.

Key words: Yunongxiang 201, yellowing, dehydration, polyphenol oxidase, curing technology

中图分类号:

S572

李雪君, 李建华, 郭敬, 孙焕, 孟智勇, 孙计平, 李芳芳, 李旭辉, 俎焕新, 侯咏, 耿胜娜. 烤烟新品种豫浓香201中部叶的烘烤特性及烘烤工艺[J]. 浙江农业科学, 2024, 65(11): 2710-2716.

LI Xuejun, LI Jianhua, GUO Jing, SUN Huan, MENG Zhiyong, SUN Jiping, LI Fangfang, LI Xuhui, ZU Huanxin, HOU Yong, GENG Shengna. Study on curing characteristics and technology for middle leaves of new flue-cured tobacco variety Yunongxiang 201[J]. Journal of Zhejiang Agricultural Sciences, 2024, 65(11): 2710-2716.

图/表 10

图1 暗箱条件下烟叶的颜色变化

Fig.1 Color change of tobacco leaves under dark chamber condition

图2 暗箱条件下烟叶的变黄和变褐程度

Fig.2 Yellowing and browning degree of tobacco leaves under dark chamber condition

表1 烘烤过程中烟叶的含水量变化

Table 1 Moisture content changes of tobacco leaves during curing

品种	水分含量/%							失水均衡性
品种	0 h	24 h	48 h	72 h	96 h	120 h	144 h	失水均衡性
豫浓香201	84.72 a	78.53 b	71.53 b	65.54 b	59.98 b	10.80 a	8.12 a	1.10 a
中烟100	83.09 a	83.00 a	77.71 a	75.19 a	62.16 a	11.77 a	6.80 a	1.06 a

表2 烘烤过程中烟叶的叶绿素含量

Table 2 Chlorophyll content of tobacco leaves during curing

品种	烘烤过程中叶绿素含量/(mg·g^-1)
品种	0 h	24 h	48 h	72 h	96 h	120 h	144 h	24 h	48 h	72 h
豫浓香201	3.64	0.92	0.25	0.23	0.22	0.19	0.08	3.11	1.95	1.30
中烟100	4.66	1.52	0.65	0.28	0.28	0.20	0.17	2.81	1.79	1.31

图3 烘烤过程中烟叶的叶绿素降解量

Fig.3 Chlorophyll degradation of tobacco leaves during curing

图4 烘烤过程中烟叶的多酚氧化酶活性

Fig.4 PPO activity of tobacco leaves during curing

图5 烘烤过程中烟叶的淀粉酶活性

Fig.5 Amylase activity of tobacco leaves during curing

表3 不同品种烟叶烤后收缩率

Table 3 Shrinkage of different varieties of tobacco leaves after curing

品种	烤前叶长/ cm	烤前叶宽/ cm	烤前单叶重/g	烤后叶长/ cm	烤后叶宽/ cm	烤后单叶重/g	长度收缩率/%	宽度收缩率/%	鲜干比
豫浓香201	79.33 a	42.42 a	119.23 a	70.89 a	35.60 a	23.76 a	10.64 a	16.08 b	5.02 a
中烟100	71.00 b	41.98 a	98.90 b	63.94 b	33.87 a	17.91 b	10.02 a	19.32 a	5.52 a

表4 不同品种烟叶的烘烤时长

Table 4 Curing time of different varieties of tobacco leaves

品种	变黄阶段/h	定色阶段/h	干筋阶段/h	合计/h
豫浓香201	66	56	36	158
中烟100	72	60	36	168

图6 豫浓香201中部叶优选烘烤曲线

Fig.6 Optimal curing curve for middle leaves of Yunongxiang 201

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