烘烤过程中不同成熟度烟叶淀粉的降解动态

以烤烟品种红花大金元和K326的中部叶为材料,研究了不同成熟度烟叶烘烤过程中淀粉酶和淀粉磷酸化酶活性动态及对烤烟淀粉降解的影响。结果表明:淀粉的降解是淀粉酶和淀粉磷酸化酶综合作用的结果。烘烤过程中烟叶淀粉酶活性出现两次高峰,分别在烘烤的36h和72h;在鲜烟叶中淀粉磷酸化酶活性较高,随着烘烤过程的推进,至24h时达第1次高峰,之后降低,48h时出现低谷,随后又于72h达第2次高峰。不同成熟度的烟叶中淀粉酶和淀粉磷酸化酶活性相比较,均以适熟叶中两种酶的活性较高,淀粉降解较快,烤后烟叶淀粉含量较低,水溶性糖和还原糖含量较高,总体化学成分较协调。

Studies on Starch Degradation in Tobacco Leaves of Different Maturity during Flue-curing

The effects of the activity of amylase and starch phosphorylase on the starch degradation in tobacco leaves of different maturity were studied by using the cutters of flue-cured tobacco cv. HD and K326 as experimental material . The results indicated that starch degradation was the result of synergism of amylase and starch phosphorylase. There were two peaks of amylase activity, at the 36th and the 72nd hours during curing, respectively. The activity of starch phosphorylase was relatively higher in fresh leaves. With the proceeding of curing, the activity of starch phosphorylase reached its first peak at the 24th hour, followed by a valley at the 48th hour, and then the second peak at the 72nd hour. The activity of the two kinds of enzymes was relatively higher, starch degradation was relatively quicker in ripe leaves. The content of starch was lower, while the contents of soluble sugar and reducing sugar were higher and the whole of chemical components was relatively harmonious in ripe leaves after flue-curing.