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。
This study analyzed the effects of microwave expansion treatment on the chemical compositions , main aroma compo-nent 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 reduc-ing 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 obvi-ously, and the substances between vascular bundle tissues and within the cells of parenchymatous tissue disappeared .
出处
《江西农业学报》
CAS
2014年第3期69-72,79,共5页
Acta Agriculturae Jiangxi
基金
云南中烟工业有限责任公司重点科技攻关项目"烟梗微波处理及丝状成型工艺
设备研究及应用"(2012GY01)
关键词
微波膨胀
烟梗
品质
显微结构
Microwave expansion
Tobacco stem
Quality
Microscopic structure
