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Fu M.,University of Science and Technology of China | Hou L.,University of Science and Technology of China | Dong M.,Linyi Branch of Shandong Provincial Tobacco Company | Su J.,Linyi Branch of Shandong Provincial Tobacco Company | And 11 more authors.
Tobacco Science and Technology | Year: 2014

In order to investigate the effects of different browning inhibitors on enzymatic browning reaction during flue curing, the harvested tobacco leaves were treated with 0.1% citric acid + 0.05% VC(T1), 0.3% sodium bisulfite (T2), and 0.2% sodium bisulfite+ 0.1% citric acid + 0.05% VC(T3)separately, and the control group(CK)was treated by water immersing, then all of the samples were cured in a curing barn. Color parameters(L*, a*, b*)and phenolic compound contents were used to evaluate the influence of each treatment on enzymatic browning reaction. Meantime the experimental data were correlatively analyzed. The results showed that: 1) The values of color parameters and the contents of phenolic compounds decreased in T1, while increased to a certain extent in T2 and T3, especially in T2. 2)L* and a* extremely significantly positively correlated to total phenolic compound content, rutin content and chlorogenic acid content. 3)All of the three treatments inhibited the enzymatic browning reaction to a certain degree during flue curing, T2 inhibited that the most, T1 the least.

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