Studies On Browning Factors Of The Flue-cured Tobacco From FuJian During Aging

In this paper,two kinds of Virginia tobacco,Yunyan85 and CuibiNo1,were studied.(1)In the enhanced experiment,the effect on browning index and chemical comp- onents in different conditions of temperature,relative humidity and oxygen and the correlation between browning index and chemical components were studied.(2)In the aging,the correlation between browning index and chemical com-ponents were studied.(3)According to orthogonal experiments and enhanced experiment,the optimum aging conditions were primarily established.The results showed that:1.In the enhanced experiment(1)The browning index during the whole aging stage was gradually increased,in the condition of higher temperature,moisture and oxygen,the browing index was higher.(2)With the increasing of the aging time and in the condition of higher temperature,higher humidity and oxygen,chlorogenic acid and free amino acid were decreased obviously.Soluble sugar was decreased with the increasing of the aging time,but sugar was increased at first and then decreased finally. The tendency of protein was not clearly found.(3)There were significantly negative correlation between browning index and free amino acid,reducing sugar,total sugar,chlorogenic acid,protein.and the correlation coefficients of browning index with free amino acid and with chlorogenic acid were -0.839 and -0.854,respectively,followed by reducing sugar. the correlation coefficients of browning index with protein and total sugar were small.According to browning mechanism,browning contains enzymatic browning and non-enzymatic browning.Chlorogenic acid is the main substrate of enzymatic browning and non-enzymatic browning,so is highly related to browning.Free amino acid participates in non-enzymatic browning—Maillard-Reaction,so is closely related to browning,too.2.In the agingDuring the aging,browning index was increasing,free amino acid,protein,chlorogenic acid were decreased.the correlated analysis showed that correlation coefficients of browning index with free amino acid,protein,chlorogenic acid were -0.994,-0.994,-1.000 in Yunyan 85,with CuibiNo1 they were -0.909,-0.337,-0.901.3.In the orthogonal experimentOrthogonal experiment showed primarily that the optimum method was tempera- ture 20℃,water content 15%,open or sealing package. As it is,browning was a complex process and the result of many factors involved―the result of enviromental factors and interaction of chemical components.