劉輝 祖慶學(xué) 王松峰 楊雙劍 黃寧 仙立國 周建云 蔡武 高憲輝 張燁 孫福山
摘 ?要:為進(jìn)一步探討貴陽煙區(qū)不同成熟度鮮煙葉素質(zhì)特點(diǎn)和適宜成熟度特征指標(biāo),以云煙87為試驗(yàn)材料,研究了下中上3個(gè)部位由低到高3個(gè)成熟度鮮煙葉的含水量、色素、主要化學(xué)成分,以及烤后煙葉等級(jí)結(jié)構(gòu)、化學(xué)成分和感官質(zhì)量的差異。結(jié)果表明,不同部位隨著成熟度的提高,鮮煙葉片、葉脈和整葉含水量,葉綠素a、葉綠素b、葉綠素、類胡蘿卜素含量均呈逐漸降低趨勢,類胡蘿卜素/葉綠素逐漸增高,且達(dá)到顯著差異;總糖、還原糖含量逐漸增加,總氮、煙堿、蛋白質(zhì)含量逐漸降低。從不同成熟度的烤后煙葉等級(jí)結(jié)構(gòu)、均價(jià)、外觀質(zhì)量、化學(xué)成分含量和感官質(zhì)量綜合分析表明,下中上3個(gè)部位適宜成熟度為XM2、CM2、BM2,即下部煙適宜成熟度外觀指標(biāo)為葉面60%黃綠色,主脈變白1/3以上;中部煙為葉面70 %黃綠色,主脈變白1/2以上;上部煙為葉面80%黃綠色,主脈變白2/3以上。
關(guān)鍵詞:烤煙;成熟度;鮮煙素質(zhì);烤后煙質(zhì)量
Effect of Different Maturity on the Quality Features of Fresh and Cured Tobacco
LIU Hui1,2, ZU Qingxue3, WANG Songfeng1, YANG Shuangjian3, HUANG Ning3, XIAN Liguo1,2,
ZHOU Jianyun3, CAI Wu3, GAO Xianhui4, ZHANG Ye5, SUN Fushan1*
(1. Institute of Tobacco Research of CAAS, Key Laboratory of Tobacco Biology and Processing, Ministry of Agriculture, Qingdao 266101, China; 2. Graduate School of Chinese Academy of Agricultural Sciences, Beijing 100081, China; 3. Guiyang Tobacco Company of Guizhou Province, Guiyang 550001, China; 4. Yunnan Tobacco Leaf Company, Kunming 650000, China; 5. Fujian Tobacco Industry Company, Xiamen 361000, China)
Abstract: In order to explore the quality characteristics of fresh tobacco with different maturity in Guiyang and to reveal indicators for their optimal maturity, using Yunyan 87 as the experimental material, the quality features (water content, pigment and major chemical components) of lower, middle and upper fresh tobaccos with three levels of maturity were investigated. Furthermore, the effects of position and maturity on the quality of cured tobacco were studied. The results showed that with the increase of maturity, the water content of fresh tobacco leaves, veins and whole leaves, as well as the content of chlorophyll a, chlorophyll b, chlorophyll and carotenoid gradually reduced, while the ratio of carotenoid to chlorophyll significantly increased; the content of total sugar, reducing sugar and the total nitrogen gradually increased while the content of nicotine and protein decreased steadily. The comprehensive analysis of the leaf grade structure, average price, appearance quality, content and coordination of chemical components, as well as the sensory evaluation of the cured tobacco turned out that the appropriate maturity of the lower, middle and upper leaves are XM2, CM2 and BM2, respectively. Specifically, the appearance index for the lower leaves with optimal maturity is 60% yellowish green leaf area and 1/3 white main vein at least; the middle leaves can be harvested with 70% yellowish green leaf area and 1/2 white main vein; the upper leaves with appropriate maturity are those with 80% yellowish green leaf area and 2/3 white main vein at least.
Keywords: flue-cured tobacco; maturity; fresh tobacco quality; flue-cured tobacco quality
鮮煙采收成熟度是指煙葉在田間生長發(fā)育到適于調(diào)制加工的成熟程度[1],它與烤后煙的外觀質(zhì)量、評(píng)吸質(zhì)量及香氣質(zhì)量等方面密切相關(guān),鮮煙素質(zhì)不同,煙葉質(zhì)量不同[2-5]。鮮煙素質(zhì)是鮮煙葉自身具備的特征特性,主要體現(xiàn)在水分、色素含量、化學(xué)成分等方面[6]。鮮煙素質(zhì)可作為鮮煙采收成熟度的內(nèi)在基礎(chǔ)與成熟度形成對(duì)應(yīng)關(guān)系[7],孫福山等[8]、王春凱等[9]根據(jù)煙葉的外觀特征將不同部位鮮煙葉分為欠熟、適熟、過熟,并通過研究不同成熟度與烤后煙質(zhì)量的關(guān)系,表明適熟煙葉烤后煙質(zhì)量最佳。這些研究結(jié)果在烤煙生產(chǎn)過程中應(yīng)用較廣,適宜成熟度煙葉可以提高煙農(nóng)收益和工業(yè)可用性[10-11]。但在生產(chǎn)中,由于地域不同,氣候、土壤肥力、水分、栽培方式等有較大差異,適宜成熟度的標(biāo)準(zhǔn)不同[12],青煙早采的現(xiàn)象較為普遍,對(duì)于烤后煙質(zhì)量也有不利的影響。趙銘欽等[13]認(rèn)為,較低成熟度煙葉采烤的烤后煙葉化學(xué)成分不協(xié)調(diào),評(píng)吸質(zhì)量表現(xiàn)為香氣質(zhì)差、香氣量不足,刺激性明顯,青雜氣略重,潛在質(zhì)量特征未充分彰顯,煙葉內(nèi)在品質(zhì)有較大提升空間。陳頤等[14]、孫陽陽等[15]認(rèn)為適熟處理初烤煙葉產(chǎn)質(zhì)量最高、內(nèi)在化學(xué)成分最協(xié)調(diào)、感官評(píng)吸質(zhì)量最好。針對(duì)田間煙葉成熟鮮煙素質(zhì)研究甚少,采收適宜成熟度掌握不準(zhǔn)等問題,本文以貴陽煙區(qū)主栽品種云煙87為材料,研究了不同部位不同成熟度鮮煙素質(zhì)差異和烤后煙質(zhì)量,探討不同部位不同成熟度鮮煙素質(zhì)特點(diǎn)和適宜成熟度外觀特征,以達(dá)到提高烤后煙質(zhì)量的目的。
1 ?材料與方法
1.1 ?供試地點(diǎn)與材料
試驗(yàn)于2018年7月至9月在貴州省貴陽市開陽縣龍崗鎮(zhèn)進(jìn)行,供試品種為云煙87,土壤類型為黃壤,肥力中等,行距120 cm,株距50 cm,選取大田管理規(guī)范、長勢均勻的煙田,選取下部(4~6葉位),中部(9~11葉位),上部(15~17葉位)3個(gè)部位煙葉為試驗(yàn)材料。
1.2 ?試驗(yàn)設(shè)計(jì)
依據(jù)烤煙生產(chǎn)實(shí)際分下(X)、中(C)、上(B)3個(gè)部位,按照葉色黃綠和主脈變白程度設(shè)置3個(gè)由低到高成熟度檔次,即M1、M2、M3,共9個(gè)處理,鮮煙外觀特征詳見表1。每個(gè)成熟度處理分別選取具有代表性的完整鮮煙葉5片,重復(fù)3次。分別測定每片鮮煙水分、色素含量和主要化學(xué)成分。烘烤試驗(yàn)選取3竿鮮煙,重復(fù)3次。置于同一烤房中層進(jìn)行烘烤,對(duì)烤后煙進(jìn)行分級(jí)、外觀鑒定、化學(xué)成分檢測與評(píng)吸。
1.3 ? 測定項(xiàng)目及方法
1.3.1 ?鮮煙葉片、主脈、整葉含水量測定 ?鮮煙葉片水分含量的測定采用烘箱法[16],將葉片與葉脈分離,分別稱量鮮質(zhì)量后放置于恒溫干燥箱中,在105 ℃下殺青15 min,隨后于60 ℃下干燥至恒質(zhì)量,分別稱量干質(zhì)量,以含水量=[(鮮質(zhì)量-干質(zhì)量)/鮮質(zhì)量]×100%公式計(jì)算。
1.3.2 ?鮮煙色素含量的測定 ?鮮煙葉色素采用分光光度法,色素含量以每克鮮樣含有的毫克數(shù)表示。
1.3.3 ?鮮煙主要化學(xué)成分測定 ?鮮煙經(jīng)殺青烘干后磨碎,總糖、還原糖按照YC/T 159—2002方法測定,煙堿按照YC/T 160—2002方法測定,總氮按照YC/T 161—2002方法測定,淀粉按照YC/T 216—2007方法測定,蛋白質(zhì)按照YC/T 249—2008方法測定。
1.3.4 ?烤后煙質(zhì)量評(píng)價(jià) ?感官質(zhì)量評(píng)價(jià)由山東中煙工業(yè)有限責(zé)任公司技術(shù)中心7位感官評(píng)吸專家按照企業(yè)感官評(píng)價(jià)方法進(jìn)行鑒評(píng)。主要指標(biāo)定性描述包括香韻、勁頭和濃度等,定量指標(biāo)包括香氣質(zhì)(9分)、香氣量(9分)、雜氣(9分)、余味(9分)、燃燒性(5分)、灰色(5分)。
1.3.5 ?數(shù)據(jù)分析 ?采用Excel 2019進(jìn)行數(shù)據(jù)處理,用SAS 9.4進(jìn)行方差分析。
2 ? 結(jié) ?果
2.1 ?不同成熟度對(duì)鮮煙素質(zhì)的影響
2.1.1 ?不同成熟度對(duì)鮮煙含水量的影響 ?由表2可知,下、中、上3個(gè)部位煙葉隨著成熟度的提高,其整葉總含水量、葉脈含水量、葉片含水量呈下降趨勢,表現(xiàn)為M1>M2>M3。其中鮮煙下、中部葉的不同成熟度間葉片含水量,中、上部葉的不同成熟度間整葉水分含量均呈顯著差異。說明隨鮮煙成熟度的提高,鮮煙含水量顯著減少,下、中、上3個(gè)部位均為M2含水量中等。
2.1.2 ?不同成熟度對(duì)鮮煙色素含量的影響 ?由表3可知,隨著成熟度升高,下、中、上3個(gè)部位的葉綠素(包含葉綠素a、葉綠素b)、類胡蘿卜素含量呈明顯的下降趨勢,且差異顯著,表現(xiàn)為M1>M2>M3,但類胡蘿卜素下降的趨勢相對(duì)葉綠素下降趨勢較緩和,故隨著同部位成熟度升高,類胡蘿卜素/葉綠素比值逐漸升高,且呈顯著性差異,表現(xiàn)為M3>M2>M1。下、中、上3個(gè)部位均為M2色素含量中等。
2.1.3 ?不同成熟度對(duì)鮮煙化學(xué)成分的影響 ?由表4可知,隨著成熟度提高,總糖、還原糖含量呈上升趨勢,表現(xiàn)為M3>M2>M1;總氮、煙堿、蛋白質(zhì)呈下降趨勢,表現(xiàn)為M1>M2>M3,下、中、上3個(gè)部位均為M2主要化學(xué)成分含量中等;淀粉含量大致呈先上升后下降趨勢。其中,下部、中部葉的總糖、還原糖、總氮、煙堿含量在不同成熟度間均呈顯著性差異。上部葉的還原糖、蛋白質(zhì)含量在不同成熟度間均呈顯著差異。
2.2 ?不同成熟度對(duì)烤后煙等級(jí)結(jié)構(gòu)的影響
由表5可知,不同部位鮮煙隨著成熟度的提高,其烤后煙上等煙比例和均價(jià)先提高再下降,表現(xiàn)為M2>M3>M1。下部煙以XM2的中等煙比例和均價(jià)最高,分別達(dá)到85.54%和17.86元/kg,均顯著高于XM1、XM3;中部煙CM2處理上等煙比例和均價(jià)最高,分別為76.77%和28.87元/kg,上等煙比例顯著高于CM1、CM3,均價(jià)顯著高于CM1;上部煙BM2處理上等煙比例和均價(jià)最高,分別為62.79%和23.23元/kg,上等煙比例顯著高于BM1、BM3,
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基金項(xiàng)目:中國農(nóng)業(yè)科學(xué)院科技創(chuàng)新工程(ASTIP-TRIC03);貴州省煙草公司貴陽市公司科技項(xiàng)目“貴陽煙區(qū)蜜甜香型煙葉彰顯烘烤精準(zhǔn)技術(shù)研究與應(yīng)用”(2018-09)
作者簡介:劉 ?輝(1993-),在讀碩士,研究方向?yàn)闊煵菡{(diào)制與加工。E-mail:641897544@163.com。*通信作者,E-mail:sunfushan@caas.cn
收稿日期:2019-12-09 ? ? ? ? ? ? ? ? ? ? 修回日期:2020-02-03