Research on the Flue-Curing Process of Tobacco Leaves in Middle Part under the Condition of Drought

为了探讨烘烤过程中水分调控对伏旱烟叶生化变化的影响。通过设置烘烤变黄期、定色期不同湿球温度，分析了伏旱条件下中部叶烘烤过程中主要生化指标的动态变化及烤后烟叶品质。研究结果表明：不同烘烤工艺对烟叶烘烤过程含水量、总糖、还原糖、蛋白质、K含量的变化影响较大，对淀粉、烟碱、石油醚提取物影响不明显。采用烘烤工艺(关键干球温度38℃、42℃、47℃，对应湿球温度分别为36.5℃、37℃、37℃/36.5℃)对云烟87中部叶进行烘烤时，烟叶综合质量较好。To investigate the effect of moisture regulation on the biochemical changes of drought tolerant tobacco leaves during the baking process. By setting different wet bulb temperatures during the yellowing and color fixing periods, the dynamic changes of major biochemical indicators during the middle leaf baking process under drought conditions and the quality of tobacco leaves after baking were analyzed. The research results indicated that different roasting processes have a significant impact on the changes in moisture content, total sugar, reducing sugar, protein, and K content during tobacco roasting, while their effects on starch, nicotine, and petroleum ether extracts are not significant. When the Yunyan 87 mid-leaf was dried using the baking process (with key dry bulb temperatures of 38˚C, 42˚C, 47˚C, corresponding to wet bulb temperatures of 36.5˚C, 37˚C, 37˚C/36.5˚C), the overall quality of the tobacco leaves was fairly good.