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不同成熟度烟叶烘烤过程中生理生化变化研究
引用本文:王传义,孙福山,王廷晓,徐秀红,王爱华,王松峰,王晓宾,黄泽生.不同成熟度烟叶烘烤过程中生理生化变化研究[J].中国烟草科学,2009,30(3):49-53.
作者姓名:王传义  孙福山  王廷晓  徐秀红  王爱华  王松峰  王晓宾  黄泽生
作者单位:1. 农业部烟草类作物质量控制重点开放实验室,中国农业科学院烟草研究所,青岛,266101
2. 河南中烟工业公司,郑州,450016
3. 农业部烟草类作物质量控制重点开放实验室,中国农业科学院烟草研究所,青岛,266101;中国农业科学院研究生院,北京,100081
4. 南平市烟草公司政和分公司,福建,政和,353600
基金项目:国家烟草专卖局科技项目 
摘    要:对不同成熟度的鲜烟叶在烘烤过程中主要生理生化变化规律及其烤后质量进行了系统的研究.结果表明,不同成熟度烟叶在烘烤过程中淀粉酶活性的变化规律均呈双峰曲线,变黄前、中期各处理烟叶淀粉酶活性的升高和淀粉相对降解量呈动态正相关,但后期相关性不高,说明淀粉的降解与多种因素有关,不仅仅受淀粉酶的影响.烟叶淀粉和色素的降解规律一致,均在变黄期(45℃以前,含水量30%以上)快速降解,特别是烘烤的前48 h降解量最大,之后变缓.淀粉和叶绿素含量随成熟度的提高而明显降低.在烘烤过程中,成熟度适宜的烟叶SOD和POD等保护酶活性较高,而PPO活性较低,棕色化发应不容易发生.适熟鲜烟叶淀粉含量较高,烘烤中降解较快,烤后烟叶外观质量较好,淀粉含量低而糖含量高,主要化学成分比较协调,感官评吸质量较理想.

关 键 词:成熟度  烘烤  生理生化  质量

Studies on Physiological and Biochemical Changes in Tobacco Leaves of Different Maturity during Flue-curing
Wang Chuanyi,Sun Fushan,WANG Tingxiao,Xu Xiuhong,Wang Aihua,Wang Songfeng,Wang Xiaobin,Huang Zesheng.Studies on Physiological and Biochemical Changes in Tobacco Leaves of Different Maturity during Flue-curing[J].Chinese Tobacco Science,2009,30(3):49-53.
Authors:Wang Chuanyi  Sun Fushan  WANG Tingxiao  Xu Xiuhong  Wang Aihua  Wang Songfeng  Wang Xiaobin  Huang Zesheng
Abstract:Physiological and biochemical changes in flue-cured tobacco leaves of different maturity during flue-curing and tobacco quality after curing were studied. The results indicated that the amylase activity in the curing process showed a double-peak curve change, the increase of amylase activity and starch degradation showed relatively dynamic correlation during the early period of yellowing stage, but not that high correlation at late stage, this showed that the degradation of starch were affected by a variety of factors, not only affected by amylase. The degradation of starch and chlorophyll were the same, starch and chlorophyll were degraded rapidly at yellowing stage (before 45℃, more than 30% moisture content), especially in 48 hours, then degradation became slowly. Starch and chlorophyll content decreased with the increase of maturity. Major protective enzymes SOD and POD activity of ripe leaves were higher, and PPO activity lower, the enzymatic browning reaction became difficult. The starch degradation rate of the ripe leaf was most rapid, the starch content of the cured leaves was low and had good quality.
Keywords:different maturity  flue-curing  physiological and biochemical change  tobacco quality
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