烤烟在人工发酵过程中主要化学成分变化规律的研究

The Main Chemical Change of Flue-cured Tobacco During Artificial Fermentation

摘要: 以当年收购的河南烤烟B2F、C2F、X2F为实验材料,模拟50℃发酵法进行实验研究。结果表明,烤烟在发酵过程中,水溶性总糖、总氮、总植物碱、总挥发碱、石油醚提取物的含量均呈下降趋势,总挥发酸的含量呈上升趋势。这些变化表现出发酵前期剧烈而后期逐渐趋于平缓的规律。

Abstract: The results showed that total sugar、total nitrogen, total nicotine, total volatile base, petroleum ether extractive decreased and total volatile acide increased. These changes were more in the earlier stage and less in the later stage during 50℃ artificial fermentation.