烘烤工艺、成熟度和取样方式对烤后烟叶多酚的影响
Hubei Agricultural Sciences(2007)
Abstract
测定了2种烘烤工艺、3个成熟度和2种取样方式对烤烟品种翠碧1号(CB-1)中部叶烤后多酚含量的影响。结果表明,成熟度和烘烤工艺对烤后烟叶多酚含量都有极显著的影响。随着成熟度的提高,多酚含量显著加大。在取样方式上,同一处理混合样多酚含量均高于C3F,在慢烤工艺下的差异不显著,在快烤工艺下的差异极显著(P<0.01)。
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Key words
maturity,curing technique,polyphones,sampling way,tobacco leaf
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