低温慢烤对烟叶品质的影响研究

李超关 罗浩 袁文彬

摘要 [目的]研究低温慢烤（复烤温度85 ℃）对云南烤烟内在质量的影响。[方法]以云南普洱和曲靖的C2F和B1F为试验材料，采用化学分析和感官质量评价的方法对复烤前后烟叶质量进行比较。[结果]经过低温慢烤，烟叶中总糖和还原糖含量明显降低，降幅接近5%;叶绿素降解产物的含量显著降低，降幅为6.2%～13.8%;类胡萝卜素降解产物含量约增加5%，西柏烷类物质和美拉德反应产物含量约增加10%。感官评吸结果表明，烟叶香气质提升，清甜香韵更加明显、丰富，刺激性和杂气均降低，余味更加舒适。[结论]低温慢烤能够显著增加云南烟叶的中性致香成分，提升其内在质量。

关键词 低温慢烤;烤烟;化学成分;致香成分

中图分类号 TS44.+1文献标识码 A文章编号 0517-6611（2021）07-0180-04

Abstract [Objective] To study the effects of slow baking at low temperature （85 ℃ as redrying temperature） on the inner quality of tobacco in Yunnan Province. [Method]Taking C2F and B1F from Puer and Qujing of Yunnan Province as test materials，the chemical analysis and sensory quality evaluation were used to compare the quality of tobacco before and after slow baking at low temperature.[Result] After slow baking at low temperature， the contents of total sugar and reducing sugar in tobacco significantly decreased by nearly 5%，the content of chlorophyll degradation products significantly reduced by 6.2%-13.8%， the content of carotenoid degradation products increased by about 5%， while the content of cembranoids and Maillard reaction products increased by about 10%. Sensory evaluation results showed that the aroma quality of tobacco was improved， the sweet aroma was more obvious and rich， the irritation and miscellaneous flavor were reduced， and the aftertaste was more comfortable. [Conclusion] Slow baking at low temperature could increase the neutral aroma components of Yunnan tobacco and improve the inner quality.

Key words Slow baking at low temperature;Fluecured tobacco;Chemical components;Aroma components

作者簡介 李超（1979—），男，河南正阳人，农艺师，硕士，从事烟草生理生化研究。*通信作者，农艺师，从事烟草生理生化研究。

打叶复烤是将初烤烟再干燥的过程，可以使烟叶便于长期储存，有利于醇化和工业企业使用。在打叶复烤工艺中，复烤段干燥区温度的控制对成品片烟的内在质量有重要影响，低温慢烤已成为业内共识。

简辉等[1]研究了烤烟的低温慢烤温度范围，认为将温度控制在80～90 ℃较为合适。战磊等[2]选取西南清香型烤烟为研究对象，通过试验得到80～85 ℃的最佳温度范围。以上研究仅比较不同复烤温度间内在质量的变化规律，未研究低温慢烤前后烤烟内在质量的变化，且目前未见有关低温慢烤对云南烤烟内在质量的报道，仅有华一崑等[3]对常规打叶复烤对烟叶致香成分和感官质量的影响。……