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Position: Home > Articles > Effects of Microwave Expansion on Quality and Microscopic Structure of Tobacco Stem Acta Agriculturae Jiangxi 2014 (3) 73-76+83

微波膨胀对烟梗品质及显微结构的影响

作  者:
杨威;张强;董高峰;吴雨松;李红武;卢伟
单  位:
云南烟草科学研究院
关键词:
微波膨胀;烟梗;品质;显微结构
摘  要:
分析了微波膨胀处理对3个烤烟品种(K326、云烟87、红大)烟梗化学成分、主要致香成分含量及显微结构的影响。结果表明:微波处理使不同品种烟梗中的细胞壁物质、全纤维素、总糖、还原糖含量降低,最大降幅分别为4.85%、8.89%、5.88%、3.16%;微波处理使烟梗中的主要致香成分含量增加;微波膨胀处理使烟梗的体积增大数倍,组织结构无明显破损,维管束等组织间和薄壁组织细胞内物质消失。
译  名:
Effects of Microwave Expansion on Quality and Microscopic Structure of Tobacco Stem
作  者:
YANG Wei;ZHANG Qiang;DONG Gao-feng;WU Yu-song;LI Hong-wu;LU Wei;Yunnan Academy of Tobacco Science;
关键词:
Microwave expansion;;Tobacco stem;;Quality;;Microscopic structure
摘  要:
This study analyzed the effects of microwave expansion treatment on the chemical compositions,main aroma component contents and microscopic structure of the tobacco stem of three flue- cured tobacco varieties( K326,Yunyan 87 and Hongda). The results showed that the microwave treatment decreased the contents of cell wall substance,holocellulose,total sugar and reducing sugar in the tobacco stem of different varieties,and their maximum decreasing amplitude was 4. 85%,8. 89%,5. 88% and 3. 16% respectively. The microwave treatment also increased the contents of main aroma components in the tobacco stem. After the microwave expansion treatment,the volume of tobacco stem was enlarged by several times,its tissue structure was not damaged obviously,and the substances between vascular bundle tissues and within the cells of parenchymatous tissue disappeared.

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