【作者】 孙福山； 王传义； 徐秀红； 王爱华； 王松峰；

【Author】 Sun Fushan Wang Chuanyi Xiu Xiuhong Wang Aihua Wang Songfeng(Qingzhou Tobacco Research Institute of CNTC Qingdao 266101,China)

【机构】 中国烟草总公司青州烟草研究所；

【摘要】 本试验对不同成熟度的鲜烟叶在烘烤过程中主要生理生化变化规律及其烤后质量进行了系统的研究,试验结果表明,不同成熟度的烟叶在烘烤过程中淀粉酶活性的变化规律均呈双峰曲线,变黄前、中期各处理烟叶淀粉酶活性的升高和淀粉相对降解量呈动态正相关,但后期相关性不高,说明淀粉的降解与多种因素有关,不仅仅受淀粉酶的影响。烟叶淀粉和色素的降解规律一致,均在变黄期(45℃以前,含水量30%以上)快速降解,特别是烘烤的前48h降解量最大,之后变缓。淀粉和叶绿素含量随成熟度的提高而明显降低。在烘烤过程中,成熟度适宜的烟叶SOD和POD等保护酶活性较高,而PPO活性较低,棕色化发应不容易发生。适熟鲜烟叶淀粉含量较高,烘烤中降解较快,烤后烟叶外观质量较好,淀粉含量低而糖含量高,主要化学成分比较协调,感官评吸质量较理想。更多还原

【Abstract】 Physiological and biochemical changes in flue-cured tobacco leaves of different maturity during flue-curing and tobacco quality after curing were studied.The results indicated that the amylase activity changes in the curing process showed a double-peak curve,the increase of amylase activity and starch degradation showed relatively dynamic correlation during the early period of yellowing stage,but not that high correlation at late stage,this showed that the degradation of starch were affected by a variety of factors,not only affected by amylase.The degradation of starch and chlorophyll were the same,starch and chlorophyll were degraded rapidly at yellowing stage(before 45 ° C,more than 30% moisture content),especially in 48 hours,then degradation became slowly.Starch and chlorophyll content were decreased with the increase of maturity.Major protective enzymes SOD and POD activity of ripe leaves were higher,and PPO activity lower,the enzymatic browning reaction became difficult.The speed of Starch degradation of the ripe leaf was most rapidly,the Starch content of the cured leaves was low and have good quality.更多还原