变黄温度对烟叶密集烘烤过程中香气物质和氨基酸含量的影响

采用电热式温湿自控密集烤烟箱，研究了不同变黄温度对烟叶密集烘烤过程中香气物质、氨基酸含量及烤后烟叶评吸质量的影响。结果表明，阶梯升温变黄处理的美拉德反应产物在烘烤过程中最高，40℃变黄处理次之，38℃变黄处理最低；变黄末期和烘烤末期，阶梯升温变黄处理的芳香族氨基酸代谢产物、类胡萝卜素降解产物、新植二烯、除新植二烯和总中性香气物质含量最高；而西柏烷类降解产物含量以38℃变黄处理最高。变黄末期至烘烤结束及烤后烟叶，阶梯升温变黄处理的氨基酸总量高于其他处理。烤后Amadori有关的氨基酸含量除精氨酸外，均表现为阶梯升温变黄处理最高，40℃变黄处理次之，38℃变黄处理最低。阶梯升温变黄处理评吸质量最好，可以提高烟叶的香气质和香气量，改善余味，减轻杂气。总之，阶梯升温变黄处理有利于大部分种类香气物质和氨基酸含量的提高。

Effects of Different Yellowing Temperatures on Aroma Constituents and Amino Acid Contents of Tobacco Leaves During Bulk Curing Process

Effects of various yellowing temperatures on aroma constituents and amino acid contents during bulk curing, and smoking qualities of cured tobacco were studied by using the electric-heated flue-curing barn. The result showed that maillard reaction products of step-temperature yellowing treatment was highest during bulk curing process, hat of 40℃ yellowing temperature took second place, hat of 38℃ yellowing temperature was the lowest. At the last stage of yellowing and curing, the contents of aromatic amino acids, carotenoid, neophytadiene, and total aroma constituents except neophytadiene, total aroma constituents of step-temperature yellowing treatment were the highest. Products of cemdrenoid of the 38℃ yellowing temperature treatment were the highest. From the last stage of yellowing to the end of curing, the total amount of amino acids of step-temperature yellowing treatment was higher than other treatments. The contents of amino acids relating to Amadori except arginine, which appeared as step-temperature yellowing treatment >40℃ yellowing temperature treatment>38℃ yellowing temperature treatment;Smoking qualities of cured tobacco of step-temperature yellowing treatment were the best, which could improve the aroma quality and aroma quantity, aftertaste and reduce the mixed gas. Step-temperature yellowing treatment was benefit to improve the contents of most species of aroma constituents and amino acids.