微波处理强度对不同产地烟叶化学成分及感官质量的影响

采用改变微波功率、作用时间的方式,对不同地区的烟叶进行微波松散,测定松散前后总糖、总氮、植物碱、氯、钾含量,并进行对比评吸。结果表明,随着微波处理强度的加大,烟叶总糖含量呈现先升高后降低的趋势,总氮、植物碱略有降低,氯和钾含量无明显变化;较低处理强度对香气质、干净程度、细腻程度、杂气指标有一定的改善作用,但较高的处理强度对香气量、浓度有不利影响,对甜度和回味影响不明显。

Effect of microwave loosening intensity on chemical composition and sensory quality of tobacco leaves in different regions

In different microwave power and different processing time conditions,the tobacco leaves which grew in different regions were treated with microwave loosening. The content of total sugar,total nitrogen,alkaloid,chloride and kalium of the tobacco leaves was determined before and after the microwave loosening,and the result was compared with the sensory quality. The results showed that:with the increasing of microwave irradiation intensity,total sugar content first increased and then decreased,total nitrogen ...