采用电热式温湿自控密集烤烟箱,研究不同变筋温度对烘烤过程中淀粉酶活性和水分含量的影响,及对烤后烟叶香气物质和评吸质量的影响。结果表明,变黄期,各处理淀粉酶活性无差异;定色期和干筋期,各处理淀粉酶活性表现为:48℃变筋处理>51℃变筋处理>45℃变筋处理。随烘烤过程进行烟叶水分呈降低趋势;烘烤前期,各处理间水分含量无差异;变黄末期之后,51℃变筋处理水分含量降低最快,45℃变筋和48℃变筋处理较慢。美拉德反应产物总量、苯丙氨酸类总量、茄酮含量均以48℃变筋处理最高;除新植二烯外的香气物质总量也以48℃变筋处理最高,51℃变筋处理次之,45℃变筋处理最低。类胡萝卜素降解产物含量、新植二烯含量和香气物质总量均以45℃变筋处理最高,48℃变筋处理次之,51℃变筋处理最低。48℃变筋处理烤后评吸质量最好,可以提高烟叶的香气质和香气量,改善余味,减轻杂气。 The effect of different temperature of rebar on the amylase activity and moisture content in baking process and the aroma components and smoking quality of roasted tobacco leaves were studied by using the electrically heated warm and humid self-control densely-smoked tobacco box. The results showed that during the yellowing stage, there was no difference in the amylase activity among the treatments. During the fixing period and the dry gluten period, the amylase activities of the treatments were as follows: 48 ℃ denaturing treatment> 51 ℃ denaturing treatment> 45 ℃ denaturing treatment. The moisture content of tobacco leaves decreased with the baking process. There was no difference in the moisture content between the treatments at the early stage of baking. After the end of yellowing, the moisture content of the treated bars at 51 ℃ decreased the fastest, SLOW. The total Maillard reaction products, the total phenylalanines and the content of solanone were the highest at 48 ℃. The total amount of aroma compounds except neophytadiene was the highest at 48 ℃, and the highest at 51 ℃ Bending treatment followed by 45 ℃ change the lowest bar processing. The contents of carotenoid degradation products, neophytadiene and aroma components were the highest at 45 ℃, the second at 48 ℃ and the second at 51 ℃. 48 ℃ modified barbecuing the best quality after roasting, can improve the aroma and aroma of tobacco leaves, improve the aftertaste, reduce gas.