摘要
以烤烟（NicotianatabacumL.）为试材，研究了陈代期间烟叶香气物质和主要化学成份含量的变化。结果表明，随着陈化时间的延长．烟叶中大多数香气物质成分的含量持续上升，尤其是低分子量的成份上升明显；而还原精、烟碱、总氮等化学成份的含量则逐渐下降。在不同的陈化阶段．烟叶中香气物质和化学成份在12个月以前含量变化最为激烈，之后趋于缓慢。对陈化期间烟叶的烟气特性进行了鉴定，结果表明，陈化时间在18～24个月时烟叶的内在品质最好。
The changes of aroma matter and chemical components in tobacco leaves during aging were studied with flue-cured tobacco (Nicotiana tabacum L. ). The results showed that with the lengthening of time during aging most of the aroma matter in cured leaves increased gradually, especially the small molecular matter, while the content of reduce suger and nicotine and total nitrogen decreased constantly. During the aging stage,the changes of the aroma matter and chemical components were faster in the 12 monthes, then the changes became slower. At the same time,the smoking quality of the leaves during aging was tested. the results indicated that the flavor quality was the best between 18 to 24 monthes during aging.
出处
《中国农业大学学报》
CAS
CSCD
北大核心
1997年第3期73-77,共5页
Journal of China Agricultural University
关键词
烟叶
陈化
香气物质
化学成份
tobacco leaves
aging
aroma matter
chemical components
