In order to improve the aroma quality of flue-cured tobacco and provide a theoretical basis for the optimization of curing technology, effects of the temperature-increasing rate at the leaf-drying stage during bulk-curing on the carotenoid degradation, content of the aroma components produced by carotenoid degradation and color change of tobacco leaves were studied. Results showed that; carotenoid content decreased gradually at the leaf-drying stage; the degradation degrees of p-carotene, lutein, neoxanthin and violaxthin were all in order; slow heating rate ( T3 ) > medium heating rate ( T2 ) > high heating rate ( T,) ; the carotenoid degradation rate of T3 was the highest, I.e. 76.11%. Content of the aroma components of T3 was the highest, reaching 39.73 μg · g-1, next was the T2, I. E. 33.07 (Ag ? G-1. The color parameters reached their peaks 18 h after the starting of leaf-drying stage. There were negative correlations between the color parameters of tobacco L+ , a+ and the contents of carotenoids as well as the other components , and there was a good correlation between a+ and carotenoids contents. In general, heating rate of 1 T/2.0 h would benefit the sufficient degradation of carotenoids and improve the aroma and appearance quality of tobacco leaves at leaf-drying stage.%采用河南农业大学设计的电热式温湿自控密集烤烟箱,研究了密集烘烤定色期不同升温速度对烤烟类胡萝卜素降解组分、降解香气成分含量及颜色的影响.结果表明,类胡萝卜素含量随烘烤时间的推进逐渐降低,β-胡萝卜素、叶黄质、新黄质和紫黄质在定色期的降解幅度均为:慢速升温(1 ℃/2.0 h)＞中速升温(1℃/1.5 h)＞快速升温(1℃/1.0h),慢速升温处理类胡萝卜素总量降幅达76.11％.烤后烟叶类胡萝卜素降解香气物质含量以慢速升温处理最高(39.73 μg·g-1),其次为中速升温处理(35.07 μg·g-1).烟叶各颜色参数在定色期开始后的18 h前后均有一个高峰,定色过程中亮度(L*)、红度值(a*)与烟叶类胡萝卜素及其各组分含量均呈负相关,其中a*与类胡萝卜素组分含量的相关性较好.可见,定色期以1℃/2.0 h升温利于烟叶类胡萝卜素的充分降解和外观质量及香气质量的改善.
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机译：Changes of Granule Structure and Enzyme Hydrolysability of Starch in Upper Flue-cured Tobacco Leaves During Bulk Flue-curing密集烘烤过程中烤烟上部叶淀粉颗粒结构与酶解力变化
