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为明确烘烤过程中上部烟叶烘烤质量动态形成规律,为浓香型烤烟调制关键技术研究和提高烤烟上部叶可用性提供理论依据,以上部叶为试验材料,研究了密集烘烤过程中颜色参数、色差值和主要化学成分变化。结果表明,烘烤过程中叶片各颜色参数变化主要集中在鲜样至38℃之间,38℃之后变化趋势减缓;叶片正面颜色参数与反面颜色参数变化基本同步;主脉各颜色参数在鲜样至42℃结束前变化趋势缓慢,42℃之后变化加剧。各颜色参数差值均在54℃以后逐渐变小。相关分析表明,主脉各颜色参数与淀粉、总糖、还原糖、蛋白质、叶绿素a、叶绿素b和叶绿素总量相关性均不显著,但与类胡萝卜素含量变化相关性较好。叶片L*值、a*值和H值与各化学成分均达到显著或极显著相关,C*值只与叶绿素类物质显著相关,b*值则与各化学成分相关性不显著。
In order to clarify the dynamic formation rules of the upper tobacco leaf during baking, this paper provides a theoretical basis for the key technologies of Luzhou-flavor flue-cured tobacco modulation and the availability of the upper leaves of the flue-cured tobacco. The upper leaf is used as the experimental material to study the color parameters , Color difference and the main chemical composition changes. The results showed that the change of the color parameters of the leaves in the process of baking mainly concentrated in the fresh sample to 38 ℃, the change trend slowed down after 38 ℃; the color parameters of the front and the back color changed basically synchronously; Before the end of 42 ℃, the change trend is slow, and the change is aggravated after 42 ℃. The difference between the color parameters are gradually smaller after 54 ℃. Correlation analysis showed that there was no significant correlation between the main color parameters and the total starch, total sugar, reducing sugar, protein, chlorophyll a, chlorophyll b and total chlorophyll, but had a good correlation with the change of carotenoid content. Leaf L * value, a * value and H value had significant or very significant correlation with each chemical composition, C * value only had significant correlation with chlorophyll, but b * value had no significant correlation with each chemical composition.