打叶复烤工艺中不同加工强度对烟叶化学成分的影响
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中图分类号：S572 文献标识码：A
文章编号：0439-8114（2025）07-0147-10
DOI：10.14088/j.cnki.issn0439-8114.2025.07.026 开放科学（资源服务）标识码（OSID）：□
Effect of different processing intensities on chemical components of tobacco leaves during threshing and redrying process
YANG Jin-ruila，LI Xiu-xian1b，HUANG Xin²，YUWen³，HEPeng²，HESu²，XIANWei²，LUO Wei，XUYong-bo （la.Colegeofoic.lsorcdEontnlualUesituin 2.Sichuan Tobacco Redrying Co.，Ltd.，Chengdu 610o96，China; 3.Yibin Redrying Factory of Sichuan Tobacco Redrying Co.，Ltd.，Yibin 6440oo，Sichuan，China）
Abstract：Using theY2B4 formula laminagroupof thefluecured tobacovarietyYunyan87astest material，thre proceing intensitisweresetduringtheprimaryconditioningandredryingproceses toanalyzethechanges inchemicalcomponentsoftobac leavesunderdiferentprocesingintensis.Tersultssowedthattheroutinechemicalcomponentsoftobaoleavesincludedtotal sugar，reducingugaotalalads，lootasstotalg，tahroteidtioacopotsily includedalcohols，aldehydes，ketones，esters，phenols，olefins，andheterocycliccompounds.Underboththeprimary conditioningandredryingprocesses，theCCUIofthereducedprocessingintensitytreatmentwashigherthanthatof theconventional processingintensitytreatment，ndicatingthatthetobaccoleavestreatedwithreduced procesingintensityhadbetercoordinationof routinechemicalcomponentsandhigherindustrialusability.Theclusteranalysisoftobaccoleavessamplesfromprimary conditioningandredryingunderdiferentprocessngintensitiesshowedgoodclusteringefects.Samplesfromtheconventional processingintensityandincreasedprocessngintensitytreatmentsclusteredintoonegroup，whilesamplesfromtheducedproing intensitytreatmentclusteredintoanothergroup.Thisindicatedthatprocessngintensityhadasignificantefectothecompositionof heteroaroma components in tobacco leaves.The contents of β -damascone，megastigmatrienone D，cembratriene-diol C，methyl linolenate，ndtachallsoedosiiecoetiosithttalsensoyualitsoreoftobaccolavs.Totalalaldotalso showednegativecorelationwiththetotalsensoryqualityscoreof tobaccoleaves.Theredriedtobaccleaves reatedwithreduced processing intensityhadhigherscores inaromaprofile，aromaquality，cleanliness，moistness，andaftertastecomparedtothose treatedwithconvenioalproessingintesityndinceasdproessingintesityTeyehibiedlessofdoandacevedtegst total sensory quality score.
Keywords：thesingandedrinprocss；primaryonditioing;edrig;roceingintesityhemicalomponnts；tobaccleavs
打叶复烤工艺的各环节会显著影响烟叶的感官指标和理化特性。（剩余7871字）