| 烤烟K326成熟期五种酶动态的研究 |
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| 引用本文： | 冉邦定,刘敬业,李天福,杨金辉,杨宇虹,张燕春,陈萍. 烤烟K326成熟期五种酶动态的研究[J]. 中国烟草学报, 1993, 1(2): 13-20 |
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| 作者姓名： | 冉邦定 刘敬业 李天福 杨金辉 杨宇虹 张燕春 陈萍 |
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| 作者单位： | 云南省烟草科学研究所 |
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| 摘 要： | 本文定期测定烤烟K326成熟期不同处理烟叶的五种酶及主要化学成分的动态变化,以研究其对烟叶品质形成的影响。结果表明,NR活性与施N水平,叶片含N量,烟碱、叶绿体色素呈正相关,与成熟度、留叶数呈负相关;PPO活性与留叶数呈正相关,上二棚叶高于腰叶;腰叶和上二棚叶分别以11gN/株、8gN/株为高。抗坏血酸氧化酶活性初熟叶最高,而后稍有下降,过熟叶又有所回升,上二棚叶大于腰叶,施N量以8gN/株的高。淀粉酶同工酶以α-淀粉酶活性最强,出现谱带1-3条;而β-淀粉酶活性较弱,但谱带数较多,有4-8条,淀粉酶同工酶活性与留叶数,施N量呈正相关,与叶片成熟度呈负相关;酶活性消长规律与淀粉积累呈负相关。POD同工酶有谱带10-12条;酶活性随叶片的生长而增强,谱带数增多,完熟期开始回降。设计处理的最优组合是:完熟叶×施8gN/株×留17片叶。
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Study on Dynamics of Five Enzymes of Flue-Cured Tobacco K326 during Ripening |
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| Affiliation: | Yunnan Tobacco Research Institute |
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| Abstract: | The experiment was designed orthogonally involving 3 levels and 3 factors:different quantity of fertilizer applied; maturity degree and numbers of leaf to be harvested, and conducted with sand culture and field trial. During ripening of flue-cured tobacco K326, the dynamic of enzymes and the changes of the chemical components were measured at a fixed time to evaluate their influences on quality formation of the tobacco. The results showed that the activity of NR (nitrate reductase) had positive correlation with the following iterms:the level of nitrogen applied, nitrogen content in the leaves, nicotine and chloroplast pigment; the NR had a negative correlation with maturity and numbers of leaf to be harvested per plant. The activity of PPO (polyphnole oxidase) had a positive correlation with numbers of leaf to be harvested per plant, and it was higher in the leaf than in the cutter, the cutter and the leaf in the treatment of 11gN/plant and 8gN/plant had the highest PPO activity. For the AAO (ascorbic acid oxidase) activity, the highest was in early mature leaves, and went down slightly afterwards and went up again in some degree in over matured leaves, and it was higher in the leaf than in the cutter, and it was high in the treatment of 8gN/plant. For the isoamylase, the α-amylase activity had the strongest, it showed 1-3 bands, the β-amylase had a weaker activity but with more bands about 4-8. The isoamylase activity had a positive correlation with numbers of leaf harvested and the quantity of nitrogen applied, and it was reduced along with the plant ripening. The up-and-down regulations of enzymes had negative correlation with starch accumulation and etc; POD had 10-12 bands, and it's activity was getting stronger as the leaf maturing and it's numbers of band also increased until the leaf fully matured then went down. We concluded that the optimum formation was fully matured leaf×8gN/plant×17leaves to be harvested. |
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