【摘要】 研究了调制过程中不同温度条件下雪茄外包皮烟叶中的水分含量、总糖、淀粉及蔗糖转化酶、淀粉酶活性的动态变化.结果表明,在整个调制过程中,各个温度处理模式下淀粉酶和转化酶活性都呈现单峰变化趋势,在叶片变色期达到最大值.叶片含水率、总糖、淀粉含量均呈下降趋势,以叶片变色期下降速率最快.高温模式下转化酶、淀粉酶活性较强,调制后烟叶的总糖(2.13 mg.g-1)、淀粉含量(2.66 mg.g-1)较低,其外观质量优于中温、低温模式.方差分析表明,高温处理模式的淀粉酶活性、淀粉含量与中温、低温模式之间差异均达到显著水平,中温与低温模式之间差异不显著;转化酶活性、总糖含量低温与高温模式之间差异达到显著水平.低温与中温模式之间、高温模式与中温模式之间差异不显著.更多还原

【Abstract】 The dynamic changes of the content of water,total sugar,starch and the activity of invertase and amylase were studied during curing under different temperature conditions. The results showed that during curing,ivertase activity and amylase activity demonstrated single peak changing tendency and they were both highest at color-changing period.The content of water,total sugar and starch decreased and the rate of decreasing was highest at color-changing period.Under high temperature condition,the activity of invertase and amylase was higher;the content of total sugar(2.13 mg·g^-1) and starch(2.66 mg·g^-1)was lower;the appearance quality was better than that under middle and low temperature conditions.The variance analysis showed that: there was significant difference in the amylase activity and starch content between high temperature condition and middle,low temperature conditions,but there wasn’t significant difference between middle and low temperature conditions.There was significant difference in the invertase activity and total sugar content between high and low temperature conditions,but there wasn’t significant difference between low and middle temperature conditions,high and middle temperature conditions respectively.更多还原