打叶复烤协同醇化对四川凉山烤烟烟叶多酚含量的影响

研究了不同打叶复烤关键参数(a1为一润出口温度,a2为复烤一区温度,a3为复烤二区温度,a4为复烤三区温度,a5为复烤四区温度)和醇化时间下四川凉山烤烟烟叶绿原酸、新绿原酸、4-O-咖啡基-D-奎尼酸、莨菪亭、芸香苷、山萘酚糖苷、多酚总量的变化规律。结果表明:(1)一润出口温度对多酚总量的影响显著,并呈正相关性,复烤一~四区温度与多酚含量无显著相关。(2)绿原酸、新绿原酸、芸香苷、山奈酚糖苷、总酚含量随醇化时间的延长总体上呈降低趋势,4-O-咖啡基-D-奎尼酸、莨菪亭含量随醇化时间的延长总体上呈增大趋势。(3)醇化时间对多酚含量的影响大于打叶复烤。(4) B0~B5、C0~C5、X0~X5烟叶香气感官质量最优的打叶复烤参数为a1为60℃、a2为50℃、a3为79℃、a4为67℃、a5为70℃、醇化时间12个月,此时烟叶多酚含量、感官质量均为较优水平。

Effects of threshing, redrying with collaborative aging on polyphenols content in tobacco-planting area of Liangshan in Sichuan

Studied the changes of polyphenols including chlorogenic acid,neochlorogenic acid,4-O-coffee-D-quinic acid,scopoletin,rutin,kaempferol glycoside and polyphenols content in Sichuan Liangshan flue-cured tobacco leaves under different key parameters of threshing and redrying(a1 was one wetting process outlet temperature;a2 was redrying zone 1 temperature~a5 was redrying zone 4 temperature)and alcoholization duration.The results show that:(1)one wetting process outlet temperature have a certain positive correlation with polyphenols content,and redrying zone 1 temperature~ redrying zone 4 temperature are not significantly correlation.(2) Chlorogenic acid,neochlorogenic acid,rutin, kaempferol glycoside and polyphenols content decrease with the increase of the alcoholization time,and 4-Ocaffeo-D-quinic acid,scopoletin content increased with the increase of alcoholization time.(3) The effect of alcoholization time on the polyphenols content is greater than that of threshing,redrying.(4) The best aroma sensory quality of B0~B5,C0~C5,X0~X5 were a1:60℃,a2:50 ℃,a3:79 ℃,a4:67 ℃,a5:70℃,and 12 months of alcoholization time.At this time,a1 and a5 were the highest,and the polyphenol content was high,which was in harmony with the optimal sensory quality.