为实现烟梗配方的数字化设计,以国内6个主要产地(楚雄、南平、郴州、重庆、毕节和平顶山)烤烟的上部烟梗、中部烟梗和下部烟梗共18个样本为研究对象,针对烟梗光泽、填充值、感官品质、单克梗丝的焦油释放量和烟气综合危害性指数5个指标,结合不同档次卷烟对烟梗原料的需求,采用标准分评价法构建烟梗原料可用性量化评价方法.结果表明,将采用标准分评价法优选的烟梗原料制成梗丝,其相关指标与梗丝配方设计目标一致,说明该方法客观、简便,可作为烟梗可用性综合评价的定量方法.

[目的]明确原味型斗烟原料烤烟、白肋烟、百里科、东方烟草、拉塔基亚、黑板烟的特性及其在配方中的作用,为原味型斗烟的配方设计提供参考.[方法]对6种斗烟原料常规化学成分、中性致香物质含量进行测定,并对6种斗烟原料及其按1∶1组成的7种配方斗烟(烤烟(对照)、烤烟/白肋烟、烤烟/东方烟草、烤烟/拉塔基亚、烤烟/百里科、烤烟/黑板烟、烤烟/东方烟草/拉塔基亚)进行感官特性分析,研究原料内在化学成分与感官评价之间的相关性.[结果]6种斗烟原料中烤烟的叶绿素降解产物含量高、氮碱比低;白肋烟总糖、还原糖含量低,烟碱含量高;拉塔基亚总氮和类胡萝卜素降解产物含量高;东方烟草(土耳其AG级)总糖、还原糖含量及糖碱比高;黑板烟烟碱含量低、中性致香物质总量低.感官评价结果表明,白肋烟具有坚果香味,可使配方劲道力量、层次变化和室韵嗅香得分升高;东方烟草香气芳香,可使配方层次变化得分升高;百里科刺激性稍大,可使配方劲道力量、层次变化和室韵嗅香得分升高;黑板烟具有焦糖风味,可使配方层次变化得分升高;拉塔基亚具有焚香风味,可使配方室韵嗅香得分升高,但会降低层次变化得分.相关性分析结果表明,烟碱含量与劲道力量呈极显著正相关,氮碱比与劲道力量呈显著负相关;钾含量与层次变化呈显著正相关,类胡萝卜素降解产物含量与层次变化呈显著负相关;总糖含量、还原糖含量、棕色化反应产物含量与室韵嗅香呈显著负相关.[结论]白肋烟、百里科的烟碱含量高、氮碱比低,可使配方劲道力量变强;黑板烟、白肋烟的加入可丰富配方的层次变化;烤烟、东方烟草的总糖、还原糖、棕色化反应产物含量相对较高,要设计室韵嗅香较浓的配方应减少这2种原料的使用量.

为了明确高碳基肥料配施绿色木霉对烤烟品质的影响,以中烟100为供试烤烟品种,以绿色木霉为供试菌株,采用单因素随机区组试验设计,在河南省许昌烟区进行了高碳基肥料配施绿色木霉的田间试验.结果表明:施用高碳基肥料和高碳基肥料配施绿色木霉(Trichoderma viride)处理可显著提高烤烟石油醚提取物含量(质量分数),较对照(CK)分别增加11.11％和27.51％.高碳基肥料配施绿色木霉处理可显著提高烤烟绿原酸、莨菪亭、芸香苷和3种酚类物质总量,较CK分别增加43.84％、41.38％、79.17％和53.76％.高碳基肥料配施绿色木霉处理可显著提高烤烟苹果酸、棕榈酸和有机酸总量,同时烤烟类胡萝卜素类降解产物总量、新植二烯含量、棕色化反应产物总量及中性致香物质总量显著提高,较CK分别增加25.17％、37.78％、21.70％和36.78％.因此,高碳基肥料配施绿色木霉对提高烤烟香气物质含量和香气品质有积极作用.

为了阐明不同枫槭浸膏的关键致香成分及差异,以感官为导向,采用凝胶色谱分离获得了烤甜香特征组分,并以GC/MS法分析了其致香成分组成;通过测定3种市售枫槭浸膏中10种致香成分的质量分数及其在乙醇中的嗅觉阈值,获得了其香气活性值(OAV)并进行比对分析.结果表明:①枫槭浸膏烤甜香特征组分主要含有10种致香成分,分别为2,6-二甲基吡嗪、糠醛、甲基环戊烯醇酮、苯甲醇、苯乙醇、2-乙酰基吡咯、麦芽酚、2-甲酰基吡咯、葫芦巴内酯和香兰素.②3种市售枫槭浸膏中,10种致香成分总质量分数以及各种致香成分的分布情况为枫槭浸膏A与B总体上类似,二者与枫槭浸膏C差别明显.③10种致香成分在乙醇中的嗅觉阈值介于0.002～2117.11μg/g之间,葫芦巴内酯嗅觉阈值最低,2-甲酰基吡咯嗅觉阈值最高.3种市售枫槭浸膏中葫芦巴内酯和香兰素的OAV均远大于其他8种成分,根据OAV值大小,确定该两种成分为3种市售枫槭浸膏烤甜香的关键致香成分.

采用盆栽试验研究了生物质炭配施不同用量化肥氮对烤烟根区土壤微生物群落功能多样性的影响.研究结果显示,添加生物质炭提高了土壤有机碳和微生物生物量碳含量;减少15％ 化肥氮配施生物质炭处理(T3)显著提高了土壤过氧化氢酶活性,提升了土壤新陈代谢水平.不同处理土壤微生物的碳源利用率不同,以T3处理的AWCD(平均颜色变化率)值最高,且微生物丰富度和优势度均为较高水平.主成分和热图分析表明,不同处理微生物功能差异性和优势碳源不同,其中T3处理的微生物群落功能差异性较小,优势碳源羧酸类中包含的碳源种最多.添加生物质炭可提高烟株根冠比23.06％ ～42.36％.因此,添加生物质炭可增强植烟土壤微生物活性,提高土壤微生物功能多样性,以减少15％ 化肥氮配施生物质炭效果最好.

[目的]快速、准确获取烟株烟碱含量,实时把控烟叶品质和精准施肥.[方法]以不同区域、品种、氮肥处理连续两年的田间试验为基础,采集了烤烟整个生育期的多角度光谱反射率,选用观测天顶角和方位角组合形成的光谱数据构建烟碱密度的植被指数,建立最佳观测角度下的烟碱密度监测模型.[结果](1)30°天顶角同210°方位角的角度组合为最佳观测角度;(2) RVI (1630,1740)和NDVI(1630,1740)为监测烟碱密度的最佳敏感光谱参数;(3)构建的两种预测模型BP神经网络和支持向量机,其R2分别为0.944和0.996,模型验证的均方根误差P-RMSE分别为0.858和0.011,两者均具有较高的精准度和普适性.[结论]表明多角度、多时相遥感在大田烟碱密度的监测中具有良好的应用前景.

In order to study consumer’s preference for pipe tobacco products, a web crawler based on Python programming language was used to obtain the pipe tobacco product information and network evaluation data. The consumers’preference for brand and formula type of pipe tobacco products were analyzed based on the data. In addition, consumer preference for flavor types and formula compositions of pipe tobacco were also analyzed by word frequency analysis method and association rule mining method. The results showed that:1) Pipe tobacco products from large tobacco companies had higher market shares. 2) Consumers presented obvious preference for flavor types. The pipe tobacco products with original taste (None) were favored. In condiment pipe tobacco products, Vanilla, Rum, Cocoa/Chocolate and Citrus-flavored pipe tobacco products were popular. The pipe tobacco products of Aromatic, English and Straight Virginia were more popular and had higher market acceptance. 3) From the formula compositions, tobacco leaf materials, such as Virginia, Latakia, Burley and Oriental/Turkish were commonly used. The original types of pipe tobacco products formulated with the above leaf materials were most popular in the market. The direction for developing pipe tobacco products could be obtained through the analysis of the market preference on the basis of internet data.

[目的]为探究有机物料施用对土壤养分和生物学特性的影响.[方法]采用盆栽试验,研究了草炭、花生壳炭、蒸汽爆破烟梗和玉米秸秆对植烟土壤的影响,采用BIOLOG ECO平板培养技术分析了土壤微生物群落功能多样性.[结果]施用有机物料能够显著提高土壤有机碳、速效氮、速效磷和速效钾含量;汽爆玉米秸秆处理土壤MBC、MBN含量及脲酶、蔗糖酶活性提高幅度最大.BIOLOG分析结果表明,有机物料提高了土壤微生物AWCD和多样性指数.主成分分析结果表明,生物炭促进了以羧酸类和多聚物类物质为碳源的微生物的生长,汽爆玉米秸秆有利于以碳水化合物类、氨基酸类、酚酸类和胺类物质为碳源微生物的生长.[结论]施用有机物料可提高植烟土壤养分含量,改善土壤微生态环境,其中以汽爆玉米秸秆效果最好.

In order to explore the effects of the combination of biochar and nitrogen fertilizer on the circulation of soil nitrogen and nitrogen utilization in flue-cured tobacco, a pot experiment was conducted with 15N trace technique. Four treatments were set: 5 g pure nitrogen per pot (CK), 5 g pure nitrogen and 100 g biochar per pot (T1), 3.5 g pure nitrogen and 100 g biochar per pot (T2), 2 g pure nitrogen and 100 g biochar per pot (T3). The contents of 15N, NH4+-N, NO–3-N, alkali hydrolysable nitrogen(AN) and microbial biomass nitrogen (MBN) in soil in different growth periods and the accumulation of nitrogen from different resources in leaves at 90 days after transplanting were measured. The results showed under the same content of nitrogen, biochar application improved the contents of 15N, NH4+-N, NO–3-N, AN and MBN in soil and the nitrogen accumulation in tobacco leaves. The combination of biochar and nitrogen fertilizer improved the percentage of nitrogen fertilizer in leaves and increased the rate of 15N utilization by 25.4%–63.6%. Compared with CK, the contents of NH4+-N, NO–3-N, AN and SMBN of T2 increased 17.3%, 8.0%, 7.2% and 11.3%, respectively at 75 days after transplanting, AN and SMBN were also higher than the control at 90 days. Under the test conditions, the combination of biochar and nitrogen fertilizer has a significant effect on soil nitrogen, and the reduction of nitrogen fertilizer by 30% is feasible when biochar applied.

In order to develop natural sour taste tobacco flavors to improve sensory comfort of cigarette, targeted components in apricot extracts was determined by methods of gel permeation chromatography (GPC) separation, cigarette sensory evaluation and gas chromatography-mass spectrometry (GC/MS). Preparation process of apricot sour taste tobacco fl avor was optimized by using contents of the targeted components as index. Results showed that: 1) The targeted components were sour taste fractions, mainly composed of seven organic acids, including malic acid, citric acid, lactic acid, succinic acid, fumaric acid, glyceric acid and glycolic acid. 2) The optimal technical parameters of heat extraction method were ethanol concentration 95%, sample/solvent ratio 1:5, extraction temperature 75℃ and extraction time 2h. The optimized process parameters of membrane separation were ultrafi ltration membrane with molecular weight cut off 8kD and dry matter content of apricot extract 2% (mass fraction). 3) Compared with commercially available apricot extract and crude extract, the content of seven organic acids in apricot taste tobacco fl avor was the highest, which was the best for improving the sensory comfort of cigarette.

In order to develop a new approach for preparing flavors by Maillard reaction, molar concentrations of soluble sugars and free amino acids in water extracts of sweet potato, pumpkin and potato and pHs of the extracts were quantified. Three natural flavors were produced via the Maillard reaction of these water extracts. The aroma components in roasted sweet potato, pumpkin and potato were compared with those in corresponding natural flavors respectively. The potentials of the three natural flavors for improving the smoking quality of cigarette were verified by laboratory pyrolysis analysis and human sensory evaluation. The results showed that:1)Realistic and coordinated roasted sweet potato flavors(GS), roasted pumpkin flavors(NG)and roasted potato flavors(TD)could be prepared by using water extracts of the natural plants. 2)The main aroma components and volatile pyrolysis products in GS and NG were furans, furanones, pyranones and cyclopentenones compounds, and roasted sweet aroma was the main aroma characteristic of GS and NG.Adding GS and NG onto cut tobacco could strengthen the roasted sweet aroma note of cigarette smoke. 3)The main aroma components and volatile pyrolysis products in TD were pyrazines, pyrroles and pyridines compounds, and baked aroma was the main aroma characteristic of TD. Adding TD provided an outstanding baked aroma in cigarette smoke.

In order to select suitable casing means for cigarettes of different price categories, the sensory quality and style of cigarettes of Category Ⅰ,Ⅱ and Ⅲ and their respective tobacco subject to cut strip casing and strip casing separately were assessed and compared. The results showed that:1) Comparing with strip casing,cut strip casing obviously enhanced or improved the style characteristics and quality characteristics of tobacco and cigarettes of Category Ⅱ and Ⅲ,but had less effect on cigarettes of Category Ⅰ. 2) Cut strip casing affected the sensory quality and style of tobacco and cigarettes of Category Ⅱ and Ⅲ differently; for tobacco of Category Ⅲ,its style and quality characteristics were more obviously enhanced; for cigarettes of Category Ⅱ,aroma style,and for cigarettes of Category Ⅲ,comfort feeling and cigarette smoke characteristics were more obviously improved. 3) To intensify the sensory quality and style of cigarette products,cut strip casing was recommended for cigarettes of Category Ⅱ and Ⅲ,either cut strip casing or strip casing was suitable for cigarettes of Category Ⅰ.

In order to reduce phenol in main stream cigarette smoke common-used tobacco flavor (vanillin and citral) were chosen to modify chitosan (CS) via schiff base reaction to prepare vanillin-modified chitosan (CA-Va) and citral-modified chitosan(CS-Ci).The synthesized products were characterized by Fourier transform infrared spectroscopy (FTIR), thermal gravimetric analysis (TGA) and scanning electron microscopy (SEM).The phenol reduction performance of modified chitosan was evaluated with a simulation device.The results showed that: ① When CS-Va was added infive cigarettes, the biggest reducing rate was 28.94%, whereas the biggest reducing rate was 22.04% when CS-Va was added in these five samples;② The phenol retention increased with the increase of the additive contents;③ CS-Va had specific milk flavor and CS-Ci had fresh fruit flavor.The research provided new options for reduced-toxicant cigarette material field.

To develop a tobacco flavor with a prominent style of roasted sweet aroma from burnt malt, the characteristic components in burnt malt extracts were determined by the methods of cigarette sensory evaluation and gas chromatography-mass spectrometry (GC/MS), and the preparation process of burnt malt flavor for cigarettes was optimized with the content of the identified components as index. The results showed that: (1) The characteristic fraction of burnt malt extracts, as determined by gel permeation chromatography (GPC) separation and sensory evaluation, included 15 key aroma components such as maltol, 4-hydroxy-2,5-dimethyl-3(2H)-furanone and methyl cyclopentenolone. (2) The optimal technical parameters of heat extraction method were ethanol concentration 95%, sample/solvent ratio 1?6, extraction temperature 80℃, extraction time 2 h and extracted twice. The dewaxing parameters of burnt malt extracts were the redissolution ethonal concentration of 95%, the dry matter content of the redissolved fraction 3% and the freezing temperature -20℃. (3) The total content of characteristic aroma components in burnt malt flavor was significantly higher than those of commercially available malt extracts and the crude extracts of burnt malt. The roasted sweet aroma of the cigarettes with addition of the flavor prepared in this study was more prominent than the two control cigarette samples.

研究了一次采收对烤烟上部叶成熟度及烟碱、去甲基烟碱含量的影响.结果表明,一次采收可以提高上部烟叶的田间成熟度,与对照相比,上部6片烟叶一次采收有助于提高项1～3片烟叶的烟碱含量,而使顶4～6片烟叶的烟碱含量降低.一次采收使上部烟叶去甲基烟碱含量明显降低,降幅迭44.00％～67.21％,顶4～6片烟叶去甲基烟碱含量的降幅大于项1～3片烟叶,并使上部烟叶烟碱转化率明显降低.

To improve the effects of cut strip casing, the influences of technical parameters on casing effects were tested and analyzed. The results showed that: 1)The comprehensive quality of strip cutting was better at the compensation steam valve opening of 10%. 2) Via screening by a vibration sieve with 1 mm mesh after strip cutting, the cut strips adhering to casing cylinder wall were obviously reduced, the percentage of broken strands in dried cut strips was lower and the uniformity of casing was better. 3) The coefficient of casing uniformity and the effective utilization rate of casing increased first and then decreased with the increase of HT steam pressure before casing, the moisture content(within a range of 16%-22%)in cut strips, the exhaust fan motor frequency and compensation steam valve opening. 4) The cut strips adhering to casing cylinder wall increased with the rise of HT steam pressure before casing.

为了挖掘不同葡萄干挥发性成分及香气成分的差异,采用同时蒸馏萃取和气质联用分析,对市场上常见的8种新疆葡萄干品种挥发性成分进行了分析研究.从葡萄干挥发性成分及其中特征香气成分的种类构成和含量分析了8种葡萄干的差异.结果从8种葡萄干中共鉴定出78种挥发性成分,主要包括醛类、酮类、酯类、醇类、酸类、烷烃类、烯烃类、醚类以及杂环类化合物,不同品种葡萄干挥发性成分组成及含量差异比较大;在30种特征香气成分中,正己醛、糠醛、5-甲基糠醛,苯乙醛、棕榈酸乙酯、糠醇、亚麻酸乙酯、反式角鲨烯是8种葡萄干品种的共有成分,但是不同品种含量不同,而且多数品种含有独有成分.

In order to develop tobacco flavor with prominent style of roasted sweet aroma from jujube,the characteristic fractions and components with roasted sweet aroma of jujube extract were determined by sensory evaluation,gas chromatography (GC),gas chromatography-mass spectrometry (GC/MS).Preparation methods and main parameters were optimized by using contents of characteristic components as index.Results showed that:1) The fraction of jujube extract eluted by 30％ of ethonal solution was significant in roasted sweet aroma note.The identified seven aroma components with characteristic note of roasted sweet aroma were 4-cyclopentene-1,3-dione,5-methylfurfural,cyclotene,4-hydroxy-2,5-dimethyl-3(2H)-furanone,maltol,5-hydroxymethylfurfural and 2,3-dihydro-3,5-hydroxy-6-methyl-4(H)-4-one (DDMP),respectively.2) Heat extraction method was better for jujube,with optimal preparation process parameters as follows:ethanol concentration 65％,sample/solvent ratio 1 ∶ 5,extraction temperature 60℃ and extraction time 1.5h.The optimized process parameters of membrane separation were:ultrafiltration membrane with molecular weight cut off 8 kD and dry matter content of jujube extract 3％.3) The total content of seven characteristic aroma components in jujube flavor obtained by optimal extraction and separation methods was significantly higher than that of commercially available jujube extract and crude extract.Jujube flavor did not contain protein and pectin which would produce unpleasant cigarette flavor.The roasted sweet aroma note of test cigarette with addition of jujube characteristic flavor was more prominent than other two cigarette samples.

通过对甘薯组分、原料品种、酶解方法等因素进行优化,成功研制出了甘薯浸膏,并对其进行了致香成分分析和卷烟烟气危害性指数评价.结果表明:①以西农431甘薯汁为原料,通过耐高温α-淀粉酶处理、高温烤制可制备甘薯浸膏;②甘薯浸膏致香成分大部分为美拉德/焦糖化反应产物,麦芽糖可能是此类挥发物的重要底物;③甘薯浸膏的添加对卷烟烟气的危害性指数无负面影响;④甘薯浸膏与卷烟烟丝存在良好的配伍性,可能是一种潜在的新型烟用香料.

In order to simulate cut tobacco drying in a primary processing line exactly, a laboratory cut tobacco cylinder dryer was designed based on the working principle of thin plate cylinder dryer. The designed dryer was mainly composed of a bracket, a drying cylinder, a frequency conversion drive system, a heating temperature control system and a moisture exhaust system. Cylinder wall temperature was controlled via a heater, a heat insulation layer and an automatic temperature control system; cylinder's rotational speed was regulated by a frequency conversion motor; and the wet air was exhausted through moisture exhaust system. The inlet and outlet of tobacco were combined into one, and the bracket structure was designed so as to facilitate drying cylinder tipping and accelerate tobacco discharging. Taking the cut rags of brand"Gold leaf (Dajinyuan)"as experimental material, three drying devices, laboratory cylinder dryer, electric oven and thin plate cylinder dryer (the control), were compared in terms of physical properties and sensory quality of dried tobacco. The results showed that:1)The filling value of cut strips dried by laboratory cylinder dryer was 4.54 cm3/g and that of the control was 4.62 cm3/g, the elasticity, crimpness and loosening degree of the two were close, and the consistent rate of sensory quality between them reached 68%, which satisfied the requirements of sensory quality consistency for cigarettes. 2) The filling value of cut strips dried by electric oven was 4.02 cm3/g, and the sensory quality of the same was slightly worse. 3) The performance of laboratory cylinder dryer was close to that of thin plate cylinder dryer.