Effects of threshing, redrying with collaborative aging on polyphenols content in tobacco-planting area of Liangshan in Sichuan

Authors

MA Ya-ping, Technology Center, China Tobacco Sichuan Industrial Co., Ltd., Chengdu, Sichuan 610066, China; Key Laboratory for Harmful Components and Tar Reduction in Cigarette of Sichuan Province, Chengdu, Sichuan 610066, China
LI Li, Technology Center, China Tobacco Sichuan Industrial Co., Ltd., Chengdu, Sichuan 610066, China; Key Laboratory for Harmful Components and Tar Reduction in Cigarette of Sichuan Province, Chengdu, Sichuan 610066, China
LUO Cheng, Technology Center, China Tobacco Sichuan Industrial Co., Ltd., Chengdu, Sichuan 610066, China; Key Laboratory for Harmful Components and Tar Reduction in Cigarette of Sichuan Province, Chengdu, Sichuan 610066, China
LI Dong-liang, Technology Center, China Tobacco Sichuan Industrial Co., Ltd., Chengdu, Sichuan 610066, China; Key Laboratory for Harmful Components and Tar Reduction in Cigarette of Sichuan Province, Chengdu, Sichuan 610066, China

Abstract

Studied the changes of polyphenols including chlorogenic acid, neochlorogenic acid, 4-O-coffee-D-quinic acid, scopoletin, rutin, kaempferol glycoside and polyphenols content in Sichuan Liangshan flue-cured tobacco leaves under different key parameters of threshing and redrying (a1 was one wetting process outlet temperature; a2 was redrying zone 1 temperature~a5 was redrying zone 4 temperature) and alcoholization duration. The results show that: ① one wetting process outlet temperature have a certain positive correlation with polyphenols content, and redrying zone 1 temperature~ redrying zone 4 temperature are not significantly correlation. ② Chlorogenic acid, neochlorogenic acid, rutin, kaempferol glycoside and polyphenols content decrease with the increase of the alcoholization time, and 4-O-caffeo-D-quinic acid, scopoletin content increased with the increase of alcoholization time. ③ The effect of alcoholization time on the polyphenols content is greater than that of threshing, redrying. ④ The best aroma sensory quality of B0~B5, C0~C5, X0~X5 were a1: 60 ℃, a2: 50 ℃, a3: 79 ℃, a4: 67 ℃, a5: 70 ℃, and 12 months of alcoholization time. At this time, a1 and a5 were the highest, and the polyphenol content was high, which was in harmony with the optimal sensory quality.

Publication Date

1-28-2021

First Page

66

Last Page

72

DOI

10.13652/j.issn.1003-5788.2021.01.010

Recommended Citation

Ya-ping, MA; Li, LI; Cheng, LUO; and Dong-liang, LI (2021) "Effects of threshing, redrying with collaborative aging on polyphenols content in tobacco-planting area of Liangshan in Sichuan," Food and Machinery: Vol. 37: Iss. 1, Article 10.
DOI: 10.13652/j.issn.1003-5788.2021.01.010
Available at: https://www.ifoodmm.cn/journal/vol37/iss1/10

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