【摘要】 为了探讨不同烘烤工艺处理对烟叶细胞壁物质含量和品质的影响,试验设置4种变黄期和定色期不同烘烤工艺处理,分析烘烤过程和烤后烟叶纤维素、粗木质素、果胶等细胞壁物质含量及纤维素酶、果胶甲酯酶活性。结果表明:烟叶烘烤过程中纤维素、粗木质素、果胶含量在烘烤36 h前快速降低,48 h后降幅减小,36 h前降幅依次为T3、T4、T2、T1,48 h后为T4、T2、T1、T3;果胶甲酯酶24和72 h活性最高,48 h活性降到最低,形成双峰曲线;纤维素酶活性在48 h后达到最高。通径分析结果表明,T2处理烤后烟叶细胞壁物质含量最低,化学成分协调,感官质量总体得分最高,烟叶质量最好。T2处理降低细胞壁物质含量有利于提高感官质量,提升烤后烟叶质量。更多还原

【Abstract】 In order to explore different curing techniques on the cell wall substances contents and quality of fluecured tobacco leaves, four treatments of different curing techniques of yellowing and leaf-drying stage were arranged under the design to analyze the content of cellulose, lignin, pectin and the enzyme activity dynamics of cellulose and pectin methylesterase of the tobacco leaves during curing and after cured. The results showed that the contents of cellulose, lignin, pectin decreased rapidly before 36 hours and slowly after 48 h during the curing process. And the order of the reduction amount was T3, T4, T2, T1 before 36 hours and T4, T2, T1, T3 after48 h during the curing process. The enzyme activity dynamics of pectin methylesterase of the tobacco leaves reached the highest at 24 hours and 72 hours and the lowest one was at 48 hours during curing process. It was a doublet curve. The activity of cellulose reached the highest at 48 hours during curing process. Path analysis showed that the content of cell wall substances in the cured tobacco leaves of T2 treatment was the lowest; the nicotine, total sugar, reducing sugar contents of it were the most harmonized. The reduction of the cell wall substances contents in the tobacco leaves cured by T2 treatment had favorable impact on improving the sensory quality and the quality of the tobacco leaves of CB-1.更多还原