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Effect of two drying methods on chemical transformations in flue-cured tobacco
Drying Technology ( IF 2.7 ) Pub Date : 2020-06-13 , DOI: 10.1080/07373937.2020.1779287
Jijian Zong 1 , Xian He 1 , Zhonglong Lin 1 , Mengyang Hu 1 , Anchuan Xu 1 , Yi Chen 1 , Gaokun Zhao 1 , Binbin Hu 1 , Yan Jin 1 , Congming Zou 1
Affiliation  

Abstract

Tobacco leaves are flue-cured to create desired appearance and internal quality, but the effects of flue-curing on transformation of chemical substances in tobacco have not been fully studied. The half-leaf method and a mass balance approach were used to compare two drying methods (i.e., oven-drying and flue-curing) in terms of chemical substances in tobacco. These substances included: carbon, nitrogen, plastid pigments, and polyphenols and some important elements in tobacco leaves. Compared with oven-drying, starch content significantly decreased while saccharides (including total sugar, glucose, fructose, maltose, and sucrose) increased in flue-cured tobacco leaves. There was only numerical change in reducing-sugar content between two drying methods. Protein, total nitrogen, and nicotine content in flue-cured tobacco leaves significantly decreased compared to oven drying. Two important elements (potassium and chlorine) showed no significant change. Compared with oven-drying, four plastid pigments (lutein, chlorophyll A, chlorophyll B, β-carotene) significantly decreased and six polyphenol substances (neochlorogenic acid, chlorogenic acid, caffeic acid, chrysatropic acid, rutin, kaempferol) significantly increased. This research clarified the transformation mechanisms of chemical substances after flue-curing of tobacco leaves, which provides a reference for the transformation and an insight into the procedures to study flue-cured tobacco leaf processing.



中文翻译:

两种干燥方式对烤烟化学转化的影响

摘要

烟叶经过烤制以获得所需的外观和内部质量,但烤制对烟草中化学物质转化的影响尚未得到充分研究。使用半叶法和质量平衡法比较两种干燥方法(即烘箱干燥和烤烟)在烟草中的化学物质。这些物质包括:碳、氮、质体色素、多酚和烟叶中的一些重要元素。与烘干相比,烤烟叶淀粉含量显着降低,糖类(包括总糖、葡萄糖、果糖、麦芽糖和蔗糖)含量增加。两种干燥方法之间的还原糖含量只有数值变化。蛋白质、总氮、与烘干相比,烤烟叶中的尼古丁含量显着降低。两个重要元素(钾和氯)没有显着变化。与烘干相比,4种质体色素(叶黄素、叶绿素A、叶绿素B、β-胡萝卜素)显着减少,6种多酚类物质(新绿原酸、绿原酸、咖啡酸、金黄酸、芦丁、山奈酚)显着增加。本研究阐明了烟叶烘烤后化学物质的转化机理,为转化过程提供了参考和深入了解烤烟烟叶加工过程。叶绿素A、叶绿素B、β-胡萝卜素)显着降低,六种多酚类物质(新绿原酸、绿原酸、咖啡酸、金黄酸、芦丁、山奈酚)显着增加。本研究阐明了烟叶烘烤后化学物质的转化机理,为转化过程提供了参考和深入了解烤烟烟叶加工过程。叶绿素A、叶绿素B、β-胡萝卜素)显着降低,六种多酚类物质(新绿原酸、绿原酸、咖啡酸、金黄酸、芦丁、山奈酚)显着增加。本研究阐明了烟叶烘烤后化学物质的转化机理,为转化过程提供了参考和深入了解烤烟烟叶加工过程。

更新日期:2020-06-13
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