| 不同烘烤工艺对烟叶淀粉含量及淀粉酶活性的影响 |
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| 引用本文： | 张潇骏,王万能,谭兰兰,吕婧,黄正斌,戴亚,许安定.不同烘烤工艺对烟叶淀粉含量及淀粉酶活性的影响[J].烟草科技,2015,48(5):57-60,79. |
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| 作者姓名： | 张潇骏 王万能 谭兰兰 吕婧 黄正斌 戴亚 许安定 |
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| 作者单位： | 1.1. 重庆理工大学药学与生物工程学院, 重庆市巴南区红光大道69号 400054;2.2. 川渝中烟工业有限责任公司, 成都市锦江区红星路二段86号 610000;3.3. 重庆烟草科学研究所, 重庆市北碚区天生路2号 400715 |
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| 基金项目： | 重庆烟草科学研究所科技项目"烤烟调制过程中淀粉蛋白降解转化及调控研究"(2012Q149);川渝中烟工业有限责任公司科技项目"烤烟中蛋白的存在形式及快速检测方法研究"(2014Q116) |
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| 摘 要： | 为降低初烤烟叶中淀粉的含量(质量分数,下同),以现行工艺为对照(CK),采用低温高湿延时(W)、外加纤维素酶烘烤(M)和高温诱导酶预激活烘烤工艺(BK)进行了对比试验,用碘显色法测定淀粉含量,用3,5-二硝基水杨酸(DNS)比色法测定淀粉酶活性。结果表明:①烘烤后,CK,W,M,BK 4种烘烤工艺烤烟烟叶中淀粉的含量分别为6.54%,6.06%,5.08%和3.13%。②鲜烟叶淀粉酶活性为0.25 U,CK工艺中,烘烤3 h后淀粉酶活性为0.31 U;在BK工艺中,高温预处理后淀粉酶活性为0.49 U,全程呈双峰型。高温诱导酶预激活烘烤工艺可为降低烟叶淀粉含量和提高烟叶品质提供方法参考。
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| 关 键 词： | 烟叶 淀粉 烘烤工艺 淀粉酶活性 高温预处理 |
| 收稿时间： | 2014-08-29 |
Effects of Curing Means on Starch Content and Amylase Activity in Flue-cured Tobacco |
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| ZHANG Xiaojun,WANG Wanneng,TAN Lanlan,L&#,Jing,HUANG Zhengbin,DAI Ya,XU Anding.Effects of Curing Means on Starch Content and Amylase Activity in Flue-cured Tobacco[J].Tobacco Science & Technology,2015,48(5):57-60,79. |
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| Authors: | ZHANG Xiaojun WANG Wanneng TAN Lanlan L&# Jing HUANG Zhengbin DAI Ya XU Anding |
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| Affiliation: | 1.1. College of Pharmaceutical and Bioengineering, Chongqing University of Technology, Chongqing 400054, China;2.2. China Tobacco Chuanyu Industrial Co., Ltd., Chengdu 610000, China;3.3. Chongqing Tobacco Research Institute, Chongqing 400715, China |
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| Abstract: | In order to reduce the content of starch in flue-cured tobacco leaves, three curing means were tested and compared with current curing means(CK), including low temperature high humidity longer period flue-curing(W), cellulose-aid flue-curing(M) and high temperature-induced amylase pre-activating flue-curing(BK), separately. The starch content in tobacco leaf was determined by iodine colorimetry, and the activity of amylase by 3, 5-dinitrosalicylic acid(DNS) colorimetry. The results showed that: 1) The starch contents in tobacco leaves cured by CK, W, M, BK were 6.54%, 6.06%, 5.08%, 3.13%, respectively. 2) The amylase activity in fresh tobacco leaf was 0.25 U, increased to 0.31 U after curing for 3 hours by CK. For BK, the amylase activity in tobacco leaf pre-activated by high temperature reached 0.49 U, the amylase activity during curing process exhibited a profile with two peaks. High temperature-induced amylase pre-activating flue-curing means reduced the starch content in tobacco leaf more obviously. |
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