摘 要：采用熱風循環(huán)標準烤房對煙葉進行烘烤，設(shè)置不同變黃時間和定色時間，研究烘烤過程中不同變黃條件對中性致香成分含量和感官質(zhì)量的影響。結(jié)果表明：烘烤過程中，在對照基礎(chǔ)上只延長變黃時間24 h，各類中性致香成分含量都有明顯增加，其中茄酮含量增加近2.20倍；只延長定色時間24 h不利于香氣成分的降解和積累；延長變黃和定色時間各24 h，主要促進葉綠素降解產(chǎn)物新植二烯的積累，增加百分比為33.24%，但是抑制了某些致香成分的降解和積累。說明烘烤過程中，只延長變黃時間24 h，能促進各類中性致香成分含量的積累及感官質(zhì)量的提高。并建立第一主成分和第二主成分各致香物質(zhì)對香氣總量的回歸模型，分別為y=x+0.05347（R2=0.9197）和y=x+0.1475（R2=0.6984），經(jīng)驗證，該模型可行。
　　關(guān)鍵詞：烤煙；變黃條件；中性致香成分；感官質(zhì)量；PCA和PLS
　　中圖分類號：S572.01文獻標識號：A文章編號：1001-4942（2016）12-0057-07
　　Abstract Using heated air circulation standard curing barn to bake tobacco leaves， the effects of different yellowing conditions during the baking process on contents of neutral aroma components and smoking quality of upper leaves were studied by setting different yellowing time and leaf drying time. The results showed that during the baking process， only extending the yellowing time for 24 hours on the basis of control， the contents of every kind of neutral aroma components increased obviously and the content of solanone increased by nearly 2.20 times. It was unfavorable for the degradation and accumulation of aroma components when only prolonging leaf drying stage time for 24 hours. It mainly promoted the accumulation of the chlorophyll degradation product neophytadiene with the increasing percentage of 33.24%， but inhibited the degradation and accumulation of some aroma components when simultaneously prolonging yellowing time and leaf drying time for 24 hours. In conclusion， only extending the yellowing time for 24 hours could promote the accumulation of every kind of neutral aroma components and improve the quality of tobacco leaves. The regression models were established of the neutral aroma constituents in the first and second principal components to the total aroma contents， which were y=x+0.05347（R2=0.9197） and y=x+0.1475（R2=0.6984）respectively. And they were verified to be feasible.
　　Keywords Flue-cured tobacco； Yellowing conditions； Neutral aroma constituents； Smoking quality； PCA and PLS
　　致香物質(zhì)成分對煙葉的品質(zhì)有著至關(guān)重要的作用，其組成和含量會直接影響煙葉的感官質(zhì)量[1]。致香物質(zhì)按照其提取方法的不同，可以分為酸性致香物質(zhì)、中性致香物質(zhì)和堿性致香物質(zhì)3大類，其他的分類方法還有很多[2]。致香物質(zhì)的形成與很多因素有關(guān)，大量研究表明不同的生態(tài)環(huán)境、品種和栽培措施均會影響煙葉致香物質(zhì)的種類、含量和最終香氣物質(zhì)的協(xié)調(diào)性[3-11]。中性致香物質(zhì)種類繁多，對感官香味貢獻率最大，它們的前體物與轉(zhuǎn)化物種類繁多，其含量變化對煙草香味有很大影響[12-14]。烘烤是煙葉致香物質(zhì)形成的關(guān)鍵技術(shù)，對煙葉的內(nèi)在品質(zhì)影響重大[15，16]。煙葉成熟度、裝煙密度、裝煙方式、施肥方式、溫濕度等因素對煙葉中性致香成分含量、化學成分及感官質(zhì)量都有不同程度的影響： 散葉和插簽裝煙方式、低溫中濕、適熟、施氮量適度增加等可以增加烤后煙葉的中性致香成分含量、協(xié)調(diào)化學成分及提高感官質(zhì)量[17-21]。不同變黃條件對煙葉主要化學成分影響的研究較多[8，22，23]，但是有關(guān)不同變黃條件對中性致香成分及感官質(zhì)量影響的研究較少，本研究從這個角度設(shè)置不同的變黃條件，探究最有利于中性致香成分降解和積累的條件，以及對感官質(zhì)量的影響，旨在找到當下最優(yōu)的烘烤時間，提高上部葉質(zhì)量。

相關(guān)熱詞搜索：烤煙 感官 成分 變黃 條件