不同部位烟叶烘烤过程中颜色与化学成分之间的关系研究

　　摘 要：以烤煙品种K326的上部叶、中部叶和下部叶为试验材料，分别于烘烤过程中各关键温度点取样测量颜色指标（亮度值 L*、红绿值 a*、黄蓝值 b*、彩度值 C*、色相角 H、SPAD值）和主要化学成分（总糖、还原糖、烟碱、总氮、蛋白质、淀粉），以探究不同部位烟叶烘烤过程中颜色变化与主要化学成分之间的相关关系。结果表明：烟叶部位由上至下，其颜色指标与各化学成分之间的相关项由强变弱。上部烟叶红绿值 a*与总糖和还原糖含量极显著正相关，与蛋白质和淀粉含量分别呈显著和极显著负相关，色相角 H则与红绿值 a*相反，SPAD值与总糖和还原糖含量分别呈极显著和显著负相关，与淀粉含量显著正相关；中部烟叶亮度值 L*、红绿值 a*、彩度值 C*均与还原糖含量显著正相关，红绿值 a*、色相角 H分别与淀粉含量呈显著负相关和显著正相关，SPAD值与总糖含量显著负相关；下部烟叶色相角 H与总糖和还原糖含量极显著负相关，与总氮和淀粉含量分别呈显著和极显著正相关，SPAD值与淀粉含量显著正相关。
　　关键词：烟叶烘烤；部位；颜色指标；化学成分；相关性
　　中图分类号：S572 文献标志码：A DOI 编码：10.3969/j.issn.1006-6500.2018.09.016
　　Study on the Relationship between Color and Chemical Components in Different Positions of Tobacco Leaves during Curing Process
　　MA Liujun1，LI Zheng2，ZHANG Ruiya3，CUI Qingwei1， ZHENG Dengfeng3， CAO Tingmao3， LIU Qiong3
　　（1. China Tobacco Zhejiang Industrial Company Limited，Hangzhou， Zhejiang 310004， China；2. College of Tobacco，Henan Agricultural University， Zhengzhou， Henan 450002， China； 3. Bijie Tobacco Company of Guizhou Provance， Bijie， Guizhou 551700， China）
　　Abstract： In order to explore the correlation between color change and main chemical components in tobacco leaves at different positions， the upper， middle and lower leaves of flue-cured tobacco variety K326 were used as test materials， and the color indices including L*， a*， b*， C*， H and SPAD， and the main chemical components content including total sugar， reducing sugar， nicotine， total nitrogen， protein， starch were measured at each key temperature points of the baking process. The results showed that from the upper leaves， middle leaves to the lower leaves， the correlation between color indices and chemical components decreased from strong to weak. In the upper tobacco leaves， the color index a* was positive correlated with total sugar and reducing sugar content significantly but negative correlated with protein and starch content significantly； the color index H was opposite to the color index a*； the SPAD value was negative correlated with total sugar and reducing sugar content significantly but positive correlated with starch content significantly. In the middle tobacco leaves， the color indices L*， a* and C* of were positive correlated with the reducing sugar content significantly； the starch content was negative correlated with the color index a* significantly but positive correlated with the color index H； the SPAD value was negative correlated with the total sugar content significantly. In the lower tobacco leaves， the color index H was negative correlated with the contents of total sugar and reducing sugar significantly but positive correlated with the contents of total nitrogen and starch significantly； there was a significant positive correlation between SPAD value and starch content.

相关热词搜索：烟叶 烘烤 过程中 部位 化学成分