【作者】 刘垦；

【导师】 艾复清；

【作者基本信息】 贵州大学 ， 作物栽培学与耕作学， 2007， 硕士

【摘要】 本试验采用温度、湿度(干湿差)二因素回归最优设计，通过自行改制的电热烘烤箱进行烘烤，具体研究K326上部叶定色前期烘烤环境与烟叶品质的关系，结果表明：温度在42～48℃、干湿球温度差在2～8℃范围内，随着定色温度的逐渐升高，烤后烟叶各主要化学成分含量、石油醚提取物含量及香吃味评吸得分均表现出先逐渐增加而后下降的趋势，而随着干湿球温度差的增加烟碱、总氮、蛋白质、均价、上等烟率表现出先降低后增加的趋势，还原糖、石油醚提取物、香吃味则表现出先增加后降低的趋势。还原糖、石油醚提取物和烟叶的香吃味得分三者存在很好的相关性。从烤后烟叶各主要化学成分的协调性、石油醚提取物积累、香吃味得分及外观质量效益分析同时结合生产的可操作性来看，定色阶段把温度控制在44.0～46.0℃，干湿球温度差控制在5.5～7℃的处理条件下烤后烟叶的化学成分较为协调，香吃味品质较好，产质较高。更多还原

【Abstract】 By the best regression of two factors of temperature and relative humidity and curing by improved flue-curing oven, the experiment studied the relationship between leaf quality and curing environment in the fixing color stage of flue-cured tobacco. The result indicate that With the temperature increasing in the range from 42.0℃to 48.0℃, chemical components’ content after flue-curing in tobacco leaves, Petrolum Ether Extract Content and account of Aroma and Flavor increase gradually at first and then drop. With dry-bulb temperature and damp bulb temperature contrast increasing in the range of from 2.0℃to 8.0℃, nicotine, total nitrogen, protein, average price and rate of first-class tobacco leaves drop at first and then increase gradually, Reducing Sugar Content, Petrolum Ether Extract Content and account of Aroma and Flavor increase gradually at first and then drop. The relationship of Reducing Sugar Content , Petrolum Ether Extract Content and account of Aroma and Flavor have a good relativity.According to the study, author suggested that giving a stale temperature of 44.0-46.0℃and dry-bulb temperature and damp bulb temperature contrast of 5.5-7.0 is necessary considering of the quality promotion especially the improving of Aroma and Flavor and the operation of flue curing in fixing color stage.更多还原