[目的]研究烟叶在加工过程中质体色素的含量变化,为烟草制品的生产和品质提升提供参考.[方法]对烟叶在发酵、回潮、干燥等加工过程中质体色素的变化进行了检测,并考察了河南某牌号卷烟经在线工艺过程后质体色素含量的变化.[结果]烟草中质体色素的含量随着陈化时间的增加而逐渐降低,变化幅度比较大;在回潮工艺中质体色素含量都降低,降低幅度真空回潮大于松散回潮;在干燥工艺中,与未处理样品比较,虽然各种质体色素含量都呈降低趋势,但在气流干燥工艺中,随着工艺强度的增强,质体色素的含量有逐渐升高的趋势.河南某牌号卷烟在线工艺过程中,叶黄素在搀兑三丝后明显下降;β-胡萝卜素经HT和烘丝2个工艺处理后含量连续下降,而叶黄素变化则较小.色素总量在搀兑三丝后明显下降,其他过程则变化不明显.[结论]烟叶在发酵、回潮、干燥、加香等加工过程中质体色素均有不同程度的变化.%[ Objective ] The reference for the cigarette production and its quality improvement was provided through the study on the variation of the content of the plastid pigment in tobacco in its processing. [ Method ] The variation of the content of the plastid pigment in tobacco in the process of its fermentation,resurgence ,drying and others was detected and the change of the content of plastid pigment of a brand of cigarette of Henan in the processing line was investigated. [ Result] The content of the plastid pigment in tobacco was decreased with the increment of its aging time ,which various range was relatively large. The content of the plastid pigment in tobacco in the process of its resurgence was reduced and the reduction range in the vacuum resurgence was greater than that in loose resurgence. In the process of tobacco-drying, the content of various plastid pigments of the treatment showed a decreasing trend compared with untreated sample and in the treatment of tobacco-drying by air, with the enhancement of the technical intensity ,the trend in the content of plastid pigment was gradually increasing. In the actual measurement in the processing line of a brand of cigarette of Henan,the content of lutein was obviously dropped after the mixture of three materials. The content of β-carotene was continuously decreased after 2 technical processes of the HT and baking, while the change of the content of lutein was little. The content of total amount of pigment was dropped after the mixture of three materials,while there was not significant change in other processes. [ Conclusion] The content of the plastid pigment in tobacco in the process of its fermentation,resurgence,drying,flavoring and others was change with different levels.
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