[目的]为烟农准确把握烟叶在烘烤过程中的变黄程度做指导.[方法]针对烤烟品种红大与云烟85的烘烤特性,对不同部位的烟叶在变黄期设置不同的变黄标准,对烤后烟叶的品质进行检测.[结果]随着变黄程度的提高,2个品种烤后烟叶的质量变化有所不同.在外观质量上,红大逐步改善,云烟85先提高后降低；在化学成分上,红大3个部位的表现基本一致,总氮含量逐步降低,还原糖含量逐渐提高,其他指标影响不大,云烟85下部叶总氮、糖含量表现与红大相似,中上部烟叶的内在化学成分含量差异不大；在评吸质量上,2个品种评吸指标的变化总体趋势是随着变黄程度的提高,中、上部烟叶香气质、香气量有提高的趋势,余味逐步改善,杂气、刺激性略有增加,但部分评吸指标变化幅度有所不同.[结论]该研究可为满足卷烟工业对特色烟叶原料的需求及烤后烟叶的提质增香提供参考.%[Objective] To provide references for tobacco fanners accurately determining the yellowing degree of flue-cured tobacco. [Method] According to the flue-cured characteristics of Hongda and Yunyan 85, different standards were set up for different parts of tobacco leaves during the period of yellowing stage, and then the quality of flue-cured tobacco was tested. [ Result] With the enhancement of yellowing degree , the quality of those two flue-cured tobaccos changed. The appearance quality of Hongda gradually improved, while that of Yunyan 85 increased at first and then decreased; As for the chemistry of tobacco constituents, three different parts of Hongda shared the same performance with total nitrogen content reduced, the reducing sugar content gradually increased, and slight change of other indexes- For Yunyan 85, the total nitrogen and sugar content of lower leaves were similar to that of Hongda, the inner chemical composition content of upper leaves was almost the same. In smoking taste, the overall trend in changes of the evaluative index performed by the two varieties were improving with the development of yellowing degree, aroma quality and quantity had a trend to arise in middle and upper leaves, the aftertaste gradually improved , miscellaneous gas and irritancy rose a little, but the range of variation in some evaluative indexes of smoking taste was slightly different. [Conclusion] The study provides references for satisfying the needs of tobacco industry for special tobacco materials and improving both the quality and aroma of flue-cured tobacco.
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