Abstract: In order to investigate the effects of different browning inhibitors on enzymatic browning reaction during flue curing,the harvested tobacco leaves were treated with 0.1% citric acid + 0.05% V^C(T1),0.3% sodium bisulfite (T2),and 0.2% sodium bisulfite+ 0.1% citric acid+0.05% V^C(T3)separately,and the control group(CK)was treated by water immersing,then all of the samples were cured in a curing barn. Color parameters(L^*,a^*,b^*)and phenolic compound contents were used to evaluate the influence of each treatment on enzymatic browning reaction. Meantime the experimental data were correlatively analyzed. The results showed that: 1) The values of color parameters and the contents of phenolic compounds decreased in T1,while increased to a certain extent in T2 and T3, especially in T2. 2)L^* and a^* extremely significantly positively correlated to total phenolic compound content,rutin content and chlorogenic acid content. 3)All of the three treatments inhibited the enzymatic browning reaction to a certain degree during flue curing,T2 inhibited that the most,T1 the least.