品種、部位和成熟度對煙葉淀粉含量及評吸質量的影響
Effect of Variety, Leaf Position, and Degree of Maturity on Starch Content, Flavor and Taste of Tobacco Leaf
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摘要: 用紅大和K326烤煙品種的上,、中,、下3個部位的未熟煙葉、初熟煙葉,、適熟煙葉和過熟煙葉進行烘烤對比試驗,，測定烤前,、烤后煙葉淀粉含量，并對初烤煙葉進行評吸鑒定,。結果表明,，2個品種煙葉的淀粉含量差異達到顯著或極顯著水平，煙葉在烘烤過程中淀粉含量顯著降低,，不同部位鮮煙葉淀粉含量存在著極顯著差異,；烘烤后，中,、上部煙葉與下部煙葉之間的淀粉含量差異達到極顯著水平,，中部與上部煙葉之間淀粉含量差異不顯著；不同成熟度檔次之間的煙葉淀粉含量的差異在烘烤前后均達到極顯著水平,。評吸結果表明,，適熟和初熟煙葉香吃味較優(yōu),，過熟煙葉香吃味次之,，未熟煙葉的香吃味較差。討論提出,，適熟采收是降低煙葉淀粉含量,，改善煙葉香吃味的一項重要技術措施。Abstract: Flue-cured tobacco variety Hongda and K326 were used for flue-curing test. Leaves were picked from lower, middle and upper part of the stock with varied maturities ranging from unripe, mature, ripe, and overripe. Starch contents of these tobacco leaves were analyzed before and after flue-curing. Smoke evaluation was carried out on the flue-cured leaves. Results showed that starch contents of the two varieties existed significant difference. Starch contents declined remarkably during the flue-curing. Among different leaf positions, the starch content before flue-curing showed significant differences; after flue-curing, starch levels of middle and upper leaves demonstrated significant differences with the lower part leaves; while the starch levels of middle and upper leaves had no significant differences. The starch levels among different maturity leaves before and after flue-curing showed significant differences. The smoke evaluation revealed that flavor and taste of ripe leaves were the best followed by mature leaves, the unripe and overripe leaves had the poorest flavor and taste. The study suggest that for obtaining the best flavor and taste tobacco leaves with lower content of starch, the key is to harvest properly matured leaves.
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