| 变筋温度对烤烟新品种NC55生理指标及烟叶质量的影响 |
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| 引用本文： | 孙帅帅,孙福山,王爱华,徐秀红,王松峰,王传义,王全明,张国超,廖和明. 变筋温度对烤烟新品种NC55生理指标及烟叶质量的影响[J]. 中国烟草科学, 2012, 33(3): 72-76. DOI: 10.3969/j.issn.1007-5119.2012.03.015 |
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| 作者姓名： | 孙帅帅 孙福山 王爱华 徐秀红 王松峰 王传义 王全明 张国超 廖和明 |
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| 作者单位： | 1. 中国农业科学院烟草研究所,农业部烟草生物学与加工重点实验室,青岛 266101;
2. 中国农业科学院研究生院, 北京 100081 |
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| 基金项目： | 国家烟草专卖局“密集烘烤烟叶烤香技术及其精准烘烤工艺研究与应用”(110200902069);山东省烟草公司“山东主栽品种烟叶密集烘烤烤香精准工艺研究”(201011);四川省烟草公司“智能化密集烘烤设备和工艺的优化研究与应用”(200901014) |
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| 摘 要： | 对烤烟新品种NC55设置了3个不同的变筋温度处理,分析比较了烘烤过程中烟叶水分、色素、淀粉酶、多酚氧化酶等指标变化及烤后烟叶外观特征、主要经济性状和中性致香物质含量的差异。结果表明,47 ℃处理的淀粉酶活性较稳定,淀粉降解充分；多酚氧化酶活性较低,烤后烟叶淀粉含量低,总糖、还原糖含量高；橘黄烟比例、中上等烟比例、均价较高,中性致香物质总量也较高。49 ℃变筋处理水分散失明显快于45 ℃、47 ℃处理,影响了中性香气物质的生成；45 ℃处理多酚氧化酶活性较47 ℃、49 ℃处理高,使得杂色烟明显增多。综合来看,47 ℃变筋温度更有利于NC55品种烟叶香气物质的产生和质量的提升。
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| 关 键 词： | 烟草 变筋温度 NC55 生理生化 烟叶质量 |
| 收稿时间： | 2012-01-06 |
Effect of Muscle-yellowing Temperature on Biochemical Changes and Leaf Quality of Flue-cured Tobacco NC55 |
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| SUN Shuaishuai,SUN Fushan,WANG Aihua,XU Xiuhong,WANG Songfeng,WANG Chuanyi,WANG Quanming,ZHANG Guochao,LIAO Heming. Effect of Muscle-yellowing Temperature on Biochemical Changes and Leaf Quality of Flue-cured Tobacco NC55[J]. Chinese Tobacco Science, 2012, 33(3): 72-76. DOI: 10.3969/j.issn.1007-5119.2012.03.015 |
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| Authors: | SUN Shuaishuai SUN Fushan WANG Aihua XU Xiuhong WANG Songfeng WANG Chuanyi WANG Quanming ZHANG Guochao LIAO Heming |
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| Affiliation: | 1. Tobacco Research Institute of CAAS, Key Laboratory of Tobacco Biology and Processing, Ministry of Agriculture, Qingdao 266101, China;2. Graduate School of CAAS, Beijing 100081, China |
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| Abstract: | In order to determine the best muscle-yellowing temperature for flue-cured tobacco variety NC55,three muscle-yellowing temperatures(45,47 and 49 ℃) were tested.The physiological and biochemical changes of each treatment such as water,pigment,amylase,polyphenol oxidase during bulk curing,appearance quality of cured tobacco leaves were analyzed and compared.The results showed that 47 ℃ muscle-yellowing temperature treatment had stable amylase activity,fully starch degradation,low polyphenol oxidase activity,low starch content in cured tobacco leaves,high total sugar and reducing sugar contents,orange tobacco,average price,high-middle-quality ratio,high neutral aroma components.Water-loss rate under 49℃ muscle-yellowing temperature treatment was obviously faster than 45 ℃,47℃ treatments,thus affecting the formation of neutral aroma components to some extent.Polyphenol oxidase activity under 45 ℃ muscle-yellowing temperature treatment was higher than those of 47 ℃ and 49 ℃ treatments,resulting in more variegated leaves.Considering appearance quality and inner chemical quality,47 ℃ muscle-yellowing temperature treatment is beneficial to producing more aromatic matter and improving the quality,is more suitable for flue-cured tobacco NC55. |
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| Keywords: | tobacco muscle-yellowing temperature NC55 physiological and biochemical leaf quality |
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