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Journal of Northwest A & F University(Natural Science Edition)
2001,29
(3)
45-47
烤烟三段式烘烤低温慢变黄机理的研究
作 者：
刘海轮
单 位：
陕西省烟叶公司
关键词：
低温慢变黄;脂氧合酶;致香物质;烤烟;三段式烘烤
摘 要：
１９９６～１９９９年对烤烟三段式烘烤工艺进行了试验研究、示范和推广。结果表明，三段式烘烤的主要特点是低温慢变黄。低温慢变黄使青烟比例降低，桔黄烟比例升高，脂氧合酶（ＬＯＸ）活性增强，叶绿素和类胡萝卜素降解充分，烟叶内能形成很多致香物质，有害成分相应降低。脂氧合酶与叶绿素、类胡萝卜素的降解呈高度正相关。
译 名：
Mechanism of producing gradually yellowish tobacco under soft temperature using three-phase-drying method
作 者：
LIU Hai-lun (Shaanxi Provincial Tobacco Company,Xi'an,Shaanxi 710004,China)
关键词：
gradually yellowish tobacco under soft temperature ; LOX ; fragment chemicals ; tobacco ; three-phase-drying for tobacco
摘 要：
The three-phase-drying method for tobacco has been studied and extended for three years (1996-1999 year). It was found that the main characteristics of the drying method were making the subject become yellowish gradually,lowering the proportion of blackish tobacco and increasing orange-yellow tobacco,whose active LOX was hoisted and chlorophyll and carotenoid were decomposed more thoroughly, as well as producing many fragment chemicals and depressing certain harmful compounds. The relationship between the activity of LOX and the decomposition of chlorophyll and carotenoid was positive correlation.
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