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| 烤烟新品种中烟203密集烘烤过程中的生理生化特性研究 | |
| 引用本文： | 王爱华,王松峰,韩志忠,孙福山,徐秀红,孙帅帅,王全明,廖和明,张国超.烤烟新品种中烟203密集烘烤过程中的生理生化特性研究[J].中国烟草科学,2013,34(2):74-80. |
| 作者姓名： | 王爱华 王松峰 韩志忠 孙福山 徐秀红 孙帅帅 王全明 廖和明 张国超 |
| 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. 山东青岛烟草有限公司,青岛 266071; 3. 中国农业科学院研究生院,北京 100081 |
| 基金项目： | 中国烟草总公司山东省公司科技项目(201011);中国烟草总公司山东省公司科技项目(201101);“烟草行业烟草遗传育种重点实验室”开放课题(TB201107) |
| 摘 要： | 以中烟100为对照品种,对烤烟新品种中烟203在密集烘烤条件下的生理生化特性进行了研究.结果表明,中烟203和中烟100的叶绿素和类胡萝卜素在烘烤过程中呈降解趋势;烘烤结束时,中烟203的叶绿素和类胡萝卜素降解量高于中烟100.烘烤过程中,两品种的类叶比均呈先升高后降低的趋势;变黄期中烟100的类叶比高于中烟203,但进入定色期,则反之.烘烤过程中,中烟203的多酚氧化酶活性一直低于中烟100.两个品种在烘烤过程中淀粉含量呈下降趋势,而总糖和还原糖含量总体呈升高趋势;烘烤过程中,中烟203的淀粉含量低于中烟100,总糖和还原糖积累较多;中烟203在烘烤过程中的蛋白质含量高于中烟100.两个品种总酚和绿原酸表现出相同的变化规律;鲜烟叶至47 ℃末,中烟100的总酚和绿原酸含量高于中烟203,54 ℃末至烘烤结束,其含量表现均反之.总的来看,中烟203在烘烤过程中的生理生化特性表现明显好于中烟100. |
| 关 键 词： | 烤烟 中烟203 密集烘烤 生理生化 |
| 收稿时间： | 2012-06-01 |
Physiological and Biochemical Characters of the New Flue-cured Tobacco Variety Zhongyan 203 During Bulk Curing Process |
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| WANG Aihua,WANG Songfeng,HAN Zhizhong,SUN Fushan,XU Xiuhong,SUN Shuaishuai,WANG Quanming,LIAO Heming,ZHANG Guochao.Physiological and Biochemical Characters of the New Flue-cured Tobacco Variety Zhongyan 203 During Bulk Curing Process[J].Chinese Tobacco Science,2013,34(2):74-80. | |
| Authors: | WANG Aihua WANG Songfeng HAN Zhizhong SUN Fushan XU Xiuhong SUN Shuaishuai WANG Quanming LIAO Heming ZHANG Guochao |
| Affiliation: | 1. Tobacco Research Institute of CAAS, Key Laboratory of Tobacco Biology and Processing, Ministry of Agriculture, Qingdao 266101, China; 2. Shandong Qingdao Tobacco Co., Ltd., Qingdao 266071, China; 3. Graduate School of CAAS, Beijing 100081, China |
| Abstract: | The physiological and biochemical characters of a new flue-cured tobacco variety Zhongyan 203 during bulk curing process were studied with variety Zhongyan 100 as control. The results showed that the chlorophyll and carotenoid of Zhongyan 203 and Zhongyan 100 decomposed during curing. The decompositions in Zhongyan 203 were higher than in Zhongyan 100 at the end of curing. The ratio of carotenoid to chlorophyll in both cultivars increased first and then decreased. The ratio reached the peak at the end of 38 ℃ and 42 ℃ respectively. The ratio of carotenoid to chlorophyll of Zhongyan 100 was higher than that of Zhongyan 203 in yellowing stage but it was contrary in color fixing stage. The activity of PPO of Zhongyan 203 was consistently lower than that of Zhongyan 100 during curing. The starch content of the two cultivars showed decreasing trend, but the contents of total sugar and reducing sugar in general showed increasing trend. The starch content of Zhongyan 203 was lower than that of Zhongyan 100 during curing. Zhongyan 203 was beneficial to increase the accumulation of total sugar and reducing sugar. The content of protein of Zhongyan 203 was higher than that of Zhongyan 100 during curing. The content of phenolic compound and chlorogenic acid in the two cultivars changed similarly. From fresh tobacco leaves to the end of 47 ℃, the contents of phenolic compound and chlorogenic acid of Zhongyan 100 were higher than that of Zhongyan 203, but it was contrary from the end of 54 ℃ to the end of curing. The physiological and biochemical characters of Zhongyan 203 was better than that of Zhongyan 100 during curing. |
| Keywords: | flue-cured tobacco Zhongyan 203 bulk curing physiological and biochemical characters |
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