摘 要：为了探寻贺州晒黄烟最佳的调制方法，采用先晒后烤方式对晒黄烟进行调制，取样进行外观质量评价、常规化学成分分析、感官评吸鉴定和烟气分析。结果表明，经先晒后烤调制的烟叶与传统晒制烟叶存在较大差异。先晒后烤烟叶整体外观质量不及对照;先晒后烤调制烟叶随晒制阶段时间减少，其总粒相物、焦油、烟气烟碱呈现明显降低趋势;晒黄烟叶经晒烤调制后，中部和下部烟叶总体评吸质量不如纯晒制烟叶，而上部烟叶则呈相反趋势。研究认为贺州晒黄烟中部叶和下部叶采用传统晒制方法其质量优于半晒半烤方法，而上部叶则相反。
关键词：贺州;晒黄烟;调制方式;内在质量
中图分类号：S572 文献标识码：A DOI 编码：10.3969/j.issn.1006-6500.2015.12.030
Effect of First Sunning Then Baking Way on Quality of Hezhou Sun-Cured Yellow Tobacco
PAN Wu-ning1，LI Fu-xin 2，SHOU An-fa2，HUANG Wu1， ZHAI Xian-neng2，HUANG Jie-xing2，LI Yuan-ke2， HUANG Jin2，DOU Yu-qing3
（1. China Tobacco Guangxi Industrial Limited Company， Nanning 530001， China;2.Hezhou Tobacco Company of Guangxi Province，Hezhou，Guangxi 542899，China;3. Tobacco Research Institute of CAAS，Qingdao 266101，China）
Abstract： In order to explore the best modulation method of Hezhou sun-cured yellow tobacco， the first sun then baked way of sun-cured yellow tobacco modulation was applied， and appearance quality evaluation， routine chemical components analysis， sensory analysis and flue gas absorption were carried out by taking experiment samples. The results showed that there were large differences between modulating the tobacco leaves by first sunning then baking and modulating the tobacco leaf traditionally. The overall appearance of the tobacco leaves sunned first and then baked could not be compared;with the reduction of the tobacco leaves sunning time， the total particulate matter， the coal tar， the gas and the nicotine showed significant decreasing trend;the smoking quality of the middle and lower leaves that were sunned first and then baked was not as good as sunning tobacco leaves，and the smoking quality of the upper leaves was in contrast. The conclusion was that the quality of middle and lower leaves by traditional drying method was better than by the first sunning then baking way， the upper leaves was in contrast.
Key words： Hezhou;sun-cured yellow tobacco;modulation;intrinsic quality
贺州位于广西东部，北纬23°44′～24°48′，东经111°12′～112°03′，属亚热带季风气候，非常适宜种植烟叶。早在明朝嘉靖年间，就有了晒黄烟种植记录，至今已有400多年的历史。贺州晒黄烟品质优良，具有色泽鲜黄、叶片醇厚、油润丰满、评吸清香浓郁、烟灰白色、燃烧性好、阻燃力强等特点[1]。本试验旨在融合晒黄烟的“晒”与烤烟的“烤”两种调制方式，对贺州主栽的晒黄烟品种的烟叶进行晒烤结合的调制，先晒后烤，探索一种介于烤烟与晒黄烟风格之间的独特的“晒烤烟”，同时又可有效规避烟叶采收期间多雨天气对晒黄烟叶产量和质量带来的风险。关于晒黄烟调制方式，陈黛[2]在南雄晒黄烟一文中介绍了南雄晒黄烟传统调制技术，柯油松等[3]对南雄晒黄烟的调制技术进行了半晒半烤、全晒、全烤的详细研究，邢世雄[4]对沙县晒黄烟的调制进行了详细论述，赵立红等[5]对云南腾冲晒黄烟不同调制方式进行了研究，认为捂晒调制法较有利于改善烟叶香吃味，王传义等[6]对连州晒黄烟调制方式进行了详细论述。在广西贺州，晒黄烟传统调制方法是折晒（全晒），尚未见有晒烤调制方式方面的报道。