【作者】 李伟；

【导师】 宫长荣；

【作者基本信息】 河南农业大学 ， 烟草学， 2007， 硕士

【摘要】 本文研究了不同种类、不同浓度下的外源添加物Ⅰ对鲜烟叶粉碎培养过程中一些生理指标的影响;研究了不同温度、不同剂量和种类的外源添加物Ⅱ对鲜烟叶粉碎培养后主要化学成分的影响;研究了鲜烟叶粉碎培养后,不同干燥方式对烟叶化学成分和香气成分的影响。结果表明:1.鲜烟叶粉碎培养过程中,培养体系的pH值随时间的变化一直是变大的,尤其在24h内增加较为明显,12h后其培养体系由弱酸性逐步转变为弱碱性。叶绿素a,叶绿素b,类胡萝卜素的变化趋势都是先增大后减小的:多酚氧化酶的活性是一直在降低的;而MDA含量变化与多酚氧化酶变化相反,是一直在增大的;维生素C含量有减少的趋势,但在36h时有一个小幅度的上升。2.浓度为2×的处理A对培养体系的pH值有一定减缓其增大的趋势,能防止培养体系的弱酸环境有较大的改变。浓度为1×和2×的处理A有一定延缓PPO下降的作用,浓度为2×和3×的处理A有一定防止叶绿素降解的作用,浓度为2×的处理A能在一定程度上延缓培养体系的MDA增大。我们还发现浓度为3×和5×的处理B、低浓度的处理D、浓度为10×的处理C均对生理指标有较好的作用效果,对鲜烟叶粉碎培养有一定的抗氧化效果。3.添加物Ⅱ的a处理加入使总糖和还原糖的含量随培养温度的升高呈不断升高后降低的趋势,40℃时各a处理有较强的作用效果,高剂量的a处理有利于总糖和还原糖含量的提高。b处理对淀粉含量随培养温度的升高呈不断下降的趋势,总糖和还原糖呈升高的趋势,高剂量的b处理有利于淀粉含量的降解。c处理对游离氨基酸含量随培养温度的升高均呈现先升高后降低的趋势,低剂量的c处理以及合理的作用温度(30℃)能降解大部分的可溶性蛋白,此时游离氨基酸含量与可溶性蛋白呈现显著负相关关系。d处理的加入造成了随培养温度的增加总糖含量变大后变小,还原糖含量不断降低的趋势,淀粉呈现先升高后降低的规律,40℃时的培养温度下有较好的降解效果。e处理对碳水化合物的影响与d处理的大致规律一致,但在40℃时有较好的效果。4.不同的复合添加物Ⅱ对鲜烟叶粉碎培养后化学成分的影响不尽相同。复合物A和E处理能给在一定程度上降解烟叶中的含氮化合物,并使之分解成小分子的氨基酸,而B和c的效果最差。其中A3处理后游离氨基酸含量最高,且在40℃培养温度下含量最高。A处理和C处理对淀粉的降解有较好的效果,且在低温培养条件有利于淀粉的降解。复合物D在高温条件下其降解可溶性蛋白较多,而E和F处理则正好相反。5.冻干处理对可溶性蛋白的影响最小,游离氨基酸含量与可溶性蛋白的含量明显呈现负相关,其游离氨基酸含量最高。而用烤箱烤干的处理其可溶性蛋白与游离氨基酸含量比例比较协调。烘烤干燥处理能在一定的程度上降低总氮含量,冻干处理后的总氮含量较高。鲜烟叶粉碎培养后的总糖含量比烟叶不经培养而直接冻干的总糖含量要高一点,淀粉含量要低,各处理的还原糖含量均是烤干>烘干>冻干。6.鲜烟叶粉碎培养能提高烟叶苯丙氨酸类香气物质的含量,而冷冻干燥处理条件下的烟叶苯丙氨酸类香气物质含量最低,其中苯乙醛的含量在四种物质中含量最高。美拉德反应产物的含量是以直接冻干的处理含量最低。在类胡萝卜素类香气物质中,加水粉碎后的冻干以及烘干处理的香气量均较大,形成了较多的香气物质。而直接冻干处理香气量最小,表现最差。在烘烤过程中特殊的环境有利于茄酮的产生,烤干处理的茄酮含量最高,而冻干各处理的茄酮含量均较低。冻干处理新植二烯含量较高,而加水培养后其含量并没有提高,培养后冻干或烘干处理其香气物质总量是提高的。更多还原

【Abstract】 ABSTRACT:This experiment has studied several physiological indicators in the influence of exogenous additivesⅠin different types and different concentrations during the culture of fresh tobacco leaf,the main chemical components in the influence of exogenous additivesⅡunder different temperatures,doses and types during the culture of fresh tobacco leaf,the main chemical components and the aroma in the influence of different methods of drying after tobacco vitro culture.The result indicated that,1.The pH of cultural system changes over time has been a increase change during the culture of fresh tobacco leaf,especially in the 24 hours increased more significantly,and it gradually changed from weak acid to weak alkaline.Chlorophyll a, chlorophyll b and carotenoids has the trend increased and then decreased,polyphenol oxidase activity has been lower,MDA content and polyphenol oxidase change the contrary,has increased.Vitamin C content has on a decreasing trend,But in 36 hours with a small increase.2.The 2×A processing can reduce the increasing trend of pH during the cultural system and can prevent the acid environment of major change.The 1×and 2×A processing can delay PPO declining,and the 2×and 3×A processing can prevent the degradation of chlorophyll,the 2×A processing will to a certain degree delay the MDA increases during the process of tobacco vitro culture.We also found physiological indicators have a better performance of 3×and 5×B processing,low concentration of D processing,the 10×C processing,have a certain antioxidant effect during the process of tobacco vitro culture.3.The total sugar and reducing sugar content was lower with the increased temperature after a processing added,and the 40℃processing has a better effect. High doses of a processing to the total sugar and reducing sugar content increased. The starch content with the rise of temperature showed a downward trend after b processing added,the total sugar and reducing sugar has an increased trend and high dose treatment is beneficial to the content of starch degradation.The free amino acid content showed a rising first and then falling trend with the culture temperature after c processing added,Low doses of c processing concentration and reasonable temperature(30℃)can degrade most of the soluble protein.At this point the content of free amino acids and soluble protein significantly negatively correlated,with the temperature increase the total sugar turn larger then smaller,reducing sugar decreasing and Starch first increase and then decreases and it had a good degradation effect after d processing added.E processing have the general law of pectinase line, but in 40℃better results.4.Different exogenous additivesⅡhave different effects on chemical composition during the culture of fresh tobacco leaf.Complexes A and E can handle a certain degree of degradation of tobacco nitrogen compounds,break it down into small molecules of the amino acid,B and C was the worst.The content of free amino acids was highest after A3 enzyme added,and 400℃temperature was highest.Starch degradation better during A and C processing and the low-temperature conditions are conducive to the cultivation of starch degradation.Soluble protein degrades more in high temperature conditions,and the E and F were handled exactly the opposite.5.The soluble protein is the smallest in freeze drying,free amino acids and soluble protein contents were negatively correlated,free amino acid content absolute is the most in the processing.The soluble protein and free amino acid content ratio coordination in curing processing.Baking drying can reduce the total nitrogen and the nitrogen content was higher after freeze-drying,the total sugar content was higher and lower of starch in fermentation than in freeze-drying,not culture.Of the sugar content is curing,heating and freeze-drying.6.Tobacco culture can increase tobacco aroma phenylalanine content,the tobacco aroma phenylalanine content was minimum in freezing drying conditions,phenyl acetaldehyde which in the four material content has the highest level.Maillard reaction products based on the content directly address the content of freeze-drying minimum.Carotenoids in Aroma substances,freeze-drying condition and heating condition both larger,created a more aroma substances.Lyophilized directly aroma minimum.In the process of curing a special environment conducive to finish solanesol production,the content of solanesol was highest in curing process,and the content of solanesol were lower in Freeze drying.The neophytadiene content was large after freeze-drying and has not risen after watering culture.The total of aroma material raised in heating and freeze-drying condition after culture.更多还原