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综述了烘烤过程中烤烟形态和颜色等外观特征变化和水分的动态变化,及其糖类、含氮化合物、色素类物质等主要化学成分的动态变化。阐述了烘烤过程中烤烟外观变化与生理生化变化复杂的关系及其对烤后烟叶质量的影响。
The changes of appearance characteristics and moisture of flue-cured tobacco during baking were summarized, and the dynamic changes of the main chemical components such as carbohydrate, nitrogenous compounds and pigments were summarized. The relationship between the appearance change of flue-cured tobacco and the complex physiological and biochemical changes during the baking process and the effect on the quality of the cured tobacco leaves were described.