| 汪代斌1，魏 硕2，徐 宸1，李常军1，江厚龙1，黄克久1，陈少鹏1，宋朝鹏2.烘烤变黄温度对烟叶变黄变褐特性的影响[J].广东农业科学,2017,44(2):136-140 |
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烘烤变黄温度对烟叶变黄变褐特性的影响 |
| Effects of yellowing temperature on yellowing andbrowning characteristics of tobacco leaves |
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| DOI：10.16768/j.issn.1004-874X.2017.02.021 |
| 中文关键词: 烟叶 烘烤温度 变黄变褐 物质代谢 |
| 英文关键词: tobacco leaves flue-curing temperature yellowing and browning substance degradation |
| 基金项目:中国烟草总公司重庆市公司项目（NY20150601070011） |
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| 中文摘要: |
| 探讨烘烤过程中烟叶的变黄变褐特性，为烘烤工艺优化提供理论依据。以烟草K326 品种中
部叶为试验材料，研究不同变黄温度条件下烟叶变黄程度、变褐程度、淀粉、蛋白质、干物质变化。结果表
明：随着变黄温度升高，烟叶变黄加快，同时加快了烟叶变褐；随着变黄温度升高，烟叶淀粉、干物质降解
加快，蛋白质降解减慢；相同变黄程度高温变黄淀粉、干物质降解水平较高，蛋白质降解水平较低，变褐过
程烟叶淀粉、蛋白质代谢紊乱、含量差异不显著，变褐的烟叶淀粉降解程度为82%~90%，蛋白质降解程度
为45%~60%，干物质降解程度为15%~25%。 |
| 英文摘要: |
| In order to provide theoretical basis for optimization of curing process，the yellowing and browning
characteristics of tobacco leaves were studied during curing process. Using middle leaves of K326 cultivar as test
material，the changes of yellowing degree，browning degree，starch，protein and dry matter in tobacco leaves with
different yellowing temperature were studied. Results showed that the yellowing speed of tobacco leaves increased
with the temperature increasing，however，the browning speed of tobacco leaves also increased. The degradation of
starch and dry matter of tobacco leaves accelerated with yellowing temperature increasing，protein degradation slowed
down，the level of starch and dry matter degradation of the same yellowing degree increased with the temperature
increasing，and the level of protein degradation was low. The starch content，protein content and dry matter content
were not significantly different in the process of browning，the starch degradation degree was 82%-90%，the protein
degradation degree was about 45%-60%，and the degradation degree of dry matter was about 15%-25%，when
tobacco leaves turned brown completely. |
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