复烤片烟醇化过程耗氧规律及其影响因素分析

张鑫 汤朝起 杨凯 李强 刘勇

摘  要：为考察复烤片烟醇化过程消耗氧气的规律特征及其影响因素，在山东诸城仓库对8个代表性等级复烤片烟密封垛内的氧气浓度、温度、湿度进行了3年的跟踪监测，分析了垛内氧气浓度、烟叶醇化耗氧速率随贮存时间的变化规律及温度、相对湿度、氧气浓度对耗氧速率的影响。结果表明：①复烤片烟醇化过程伴有较明显的耗氧现象，年度最大耗氧速率逐年降低，年度内呈现季节性变化。②烟叶耗氧速率受温度影响最大，在本试验条件下，温度超过20 ℃时，耗氧速率呈线性增加趋势。③不同醇化阶段烟叶耗氧速率受氧气浓度影响程度不同，醇化第2年、第3年烟叶耗氧反应充分进行所需氧气浓度下限分别为14%和8%，在氧气浓度小于6%时烟叶耗氧反应明显减弱。复烤片烟醇化过程所需氧气供应随醇化周期、贮存环境而改变，在气调养护时可对垛内氧气浓度做针对性调控，以便于提高烟叶醇化质量、节约养护成本。

关键词：复烤片烟;醇化;耗氧速率;温度;绝对湿度;醇化周期

Abstract： In order to investigate the characteristics of oxygen consumption and influencing factors of redried flue-cured tobacco strips during aging， oxygen concentration， temperature and humidity in the sealed stack containing 8 representative redried strips were monitored for 3 years in Zhucheng， Shandong. The variation of oxygen concentration in stack， oxygen consumption rate， and influence of ambient factors were analyzed. The results showed that： 1） There was obvious oxygen consumption in the aging process of redried strips， and the maximum oxygen consumption rate decreased year by year， showing a seasonal change within a year. 2） Under the conditions of this test， the oxygen consumption rate showed a linear increase trend when the temperature exceeded 20 ℃. 3） Oxygen concentration had different influences on the oxygen consumption rate of redried strips at different stage of aging. The lower limits of oxygen concentration required for the saturation of oxygen consumption reaction of redried strips aged for two and three years were 14% and 8%， respectively， and the reaction weakened significantly when the oxygen concentration was less than 6%. Oxygen supply required for the aging process of redried tobacco strip varies with stage of aging and storage environment. With controlled atmosphere methods， the oxygen concentration in the stack can be controlled specifically to improve the quality of tobacco and save conservation costs.

Keywords： redried strip; aging; oxygen consumption rate; temperature; absolute humidity; stage of aging

仓储醇化是改善复烤片烟质量、提高烟叶可用性必不可少的环节，是保障卷烟产品内在质量的基础。关于烟叶醇化机制主要有3种理论：微生物作用理论、酶催化作用理论、氧化作用理论[1]，前两者指通过烟叶表面微生物的代谢或烟叶自身生物酶的催化反应实现烟叶内含物质的转化，因此可通过接种外源微生物或添加酶制剂实现复烤片烟品质的改良[2-4];氧化作用则指烟叶中有机物质在无机元素（Fe、Mg等）的催化作用下与氧气发生反应而变化。……