烘焙条件对白肋烟增香效果的影响及其评价指标考察

程传玲; 牛婷婷; 杨艳勤; 韩明; 王建民

doi:10.3969/j.issn.2096-1553.2017.2.009

CN 41-1437/TS ISSN 2096-1553

烘焙条件对白肋烟增香效果的影响及其评价指标考察

程传玲 , 牛婷婷 , 杨艳勤 , 韩明 , 王建民

程传玲, 牛婷婷, 杨艳勤, 等. 烘焙条件对白肋烟增香效果的影响及其评价指标考察[J]. 轻工学报, 2017, 32(2): 58-63. doi: 10.3969/j.issn.2096-1553.2017.2.009

引用本文: 程传玲, 牛婷婷, 杨艳勤, 等. 烘焙条件对白肋烟增香效果的影响及其评价指标考察[J]. 轻工学报, 2017, 32(2): 58-63. doi: 10.3969/j.issn.2096-1553.2017.2.009

CHENG Chuan-ling, NIU Ting-ting, YANG Yan-qin, et al. Influence of baking conditions on the aroma enhancement effect of burley tobacco and its evaluation index[J]. Journal of Light Industry, 2017, 32(2): 58-63. doi: 10.3969/j.issn.2096-1553.2017.2.009

Citation: CHENG Chuan-ling, NIU Ting-ting, YANG Yan-qin, et al. Influence of baking conditions on the aroma enhancement effect of burley tobacco and its evaluation index[J]. Journal of Light Industry, 2017, 32(2): 58-63. doi: 10.3969/j.issn.2096-1553.2017.2.009

烘焙条件对白肋烟增香效果的影响及其评价指标考察

郑州轻工业学院烟草科学与工程学院, 河南郑州 450001;
云南中烟工业有限责任公司曲靖卷烟厂, 云南曲靖 655001;
河南中烟工业有限责任公司安阳卷烟厂, 河南安阳 455004

通讯作者: 王建民

基金项目: 河南中烟工业有限责任公司科技计划项目（HNZY052014017）
中图分类号: TS41⁺1

Influence of baking conditions on the aroma enhancement effect of burley tobacco and its evaluation index

School of Tobacco Science and Engineering, Zhengzhou University of Light Industry, Zhengzhou 450001, China;
Qujing Cigarette Factory, China Tobacco Yunnan Industrial Co., Ltd., Qujing 655001, China;
Anyang Cigarette Factory, China Tobacco He'nan Industrial Co., Ltd., Anyang 455004, China

Corresponding author: WANG Jian-min,

Received Date: 2016-05-06
Available Online: 2017-03-15
CLC number: TS41⁺1

摘要: 利用烘箱模拟白肋烟烘焙过程，以温度和时间为变量，采用响应面设计法研究了不同烘焙条件对白肋烟还原糖、总糖、烟碱和总氮等常规化学成分和碱性香味成分含量的影响，结果表明：1）随着烘焙条件变化，碱性香味成分和还原糖、总糖含量均发生显著变化，碱性香味成分含量受烘焙条件影响最大；常规化学成分中，还原糖和总糖含量的变化受烘焙条件的影响较大，烟碱和总氮含量受烘培条件影响较小，说明烘焙条件会显著影响白肋烟烘焙增香效果.2）烘后白肋烟还原糖含量与碱性香味成分含量之间存在极显著负相关关系，将“还原糖含量降低最多”作为评价白肋烟烘焙增香效果好的依据，可以优化白肋烟烘焙工艺参数、提高工作效率、降低试验成本.
- 白肋烟 /
- 烘焙 /
- 碱性香味成分 /
- 还原糖
Abstract: The electic drying oven was used to simulate the baking treatmeat technology of burley tobacco,temperature and time were selected as independent variable, the content change of reducing sugar, the total water soluble sugars, nicotine, total nitrogen and volatile alkaline aroma compounds of burley tobacco under different roasting conditions were studied by response surface method.The results showed that:1)With baking conditions change, the content of volatile alkaline aroma compounds,reducing sugar and the total water soluble sugars changed significantly.The changes of reducing sugar content and total water soluble sugars content were affected strongly by baking conditions, however, nicotine content and total nitrogen content were less affected, that's to say, baking conditions could affect significantly the effect on increasing aroma compounds of burley tobacco. 2) There was a significant negative correlation between reducing sugar content and volatile alkaline aroma compounds content after baking burley tobacco.Above all,that "reducing sugar content decreased the most" as evaluation standard of baking effect on increasing burley tobacco aroma compounds can optimize the burley tobacco baking process parameters,improve the work efficiency and reduce test cost.
- burley tobacco /
- baking /
- alkaline aroma compounds /
- reducing sugar
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程传玲, 牛婷婷, 杨艳勤, 等. 烘焙条件对白肋烟增香效果的影响及其评价指标考察[J]. 轻工学报, 2017, 32(2): 58-63. doi: 10.3969/j.issn.2096-1553.2017.2.009

烘焙条件对白肋烟增香效果的影响及其评价指标考察

通讯作者: 王建民

郑州轻工业学院烟草科学与工程学院, 河南郑州 450001;
云南中烟工业有限责任公司曲靖卷烟厂, 云南曲靖 655001;
河南中烟工业有限责任公司安阳卷烟厂, 河南安阳 455004

收稿日期: 2016-05-06
网络出版日期: 2017-03-15

基金项目: 河南中烟工业有限责任公司科技计划项目（HNZY052014017）

关键词:

摘要: 利用烘箱模拟白肋烟烘焙过程，以温度和时间为变量，采用响应面设计法研究了不同烘焙条件对白肋烟还原糖、总糖、烟碱和总氮等常规化学成分和碱性香味成分含量的影响，结果表明：1）随着烘焙条件变化，碱性香味成分和还原糖、总糖含量均发生显著变化，碱性香味成分含量受烘焙条件影响最大；常规化学成分中，还原糖和总糖含量的变化受烘焙条件的影响较大，烟碱和总氮含量受烘培条件影响较小，说明烘焙条件会显著影响白肋烟烘焙增香效果.2）烘后白肋烟还原糖含量与碱性香味成分含量之间存在极显著负相关关系，将“还原糖含量降低最多”作为评价白肋烟烘焙增香效果好的依据，可以优化白肋烟烘焙工艺参数、提高工作效率、降低试验成本.

English Abstract

Influence of baking conditions on the aroma enhancement effect of burley tobacco and its evaluation index

Corresponding author: WANG Jian-min,

School of Tobacco Science and Engineering, Zhengzhou University of Light Industry, Zhengzhou 450001, China;
Qujing Cigarette Factory, China Tobacco Yunnan Industrial Co., Ltd., Qujing 655001, China;
Anyang Cigarette Factory, China Tobacco He'nan Industrial Co., Ltd., Anyang 455004, China

Received Date: 2016-05-06
Available Online: 2017-03-15

Abstract: The electic drying oven was used to simulate the baking treatmeat technology of burley tobacco,temperature and time were selected as independent variable, the content change of reducing sugar, the total water soluble sugars, nicotine, total nitrogen and volatile alkaline aroma compounds of burley tobacco under different roasting conditions were studied by response surface method.The results showed that:1)With baking conditions change, the content of volatile alkaline aroma compounds,reducing sugar and the total water soluble sugars changed significantly.The changes of reducing sugar content and total water soluble sugars content were affected strongly by baking conditions, however, nicotine content and total nitrogen content were less affected, that's to say, baking conditions could affect significantly the effect on increasing aroma compounds of burley tobacco. 2) There was a significant negative correlation between reducing sugar content and volatile alkaline aroma compounds content after baking burley tobacco.Above all,that "reducing sugar content decreased the most" as evaluation standard of baking effect on increasing burley tobacco aroma compounds can optimize the burley tobacco baking process parameters,improve the work efficiency and reduce test cost.

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