摘要
为探索烟叶在烘烤过程中淀粉降解类酶的活性动态,为科学烘烤提供理论依据,以烤烟品种红花大金元和K326的中部叶为材料,研究了烘烤过程中烟叶淀粉酶和淀粉磷酸化酶活性变化及烘烤温湿度环境对淀粉酶和淀粉磷酸化酶活性的影响。结果表明:烘烤过程中烟叶淀粉酶活性出现2次高峰,分别在烘烤的36 h和72 h,烘烤结束时活性较低;在鲜烟叶中淀粉磷酸化酶活性较高,随着烘烤过程的推进,至24 h达第1次高峰,之后降低,48 h时出现低谷,随后又于72 h达第2次高峰。在整个烘烤过程中,采用低温低湿变黄,慢速升温定色的烘烤环境,烟叶内淀粉酶和淀粉磷酸化酶活性较高,有利于烟叶淀粉的降解。
The activity dynamics of starch degradation enzyme in tobacco leaves were studied in order to provide theoretical warrant of scientific curing during flue-curing. The effects of curing environment on the activity of amylase and starch phosphorylase and the changes of the activity of amylase and starch phosphorylase in tobacco leaves during fluecuring were studied by using the flue-cured tobacco cv. HD and K326 as experimental material. The results indicated that there were two peaks of amylase activity, at the 36th and the 72nd hours during curing, respectively, relatively low at the end of curing. The activity of starch phosphorylase was relatively higher in fresh leaves. With th curing, the activity of starch and then the second peak at phosphorylase reached the 72nd hour. During its first peak at the 24th hour, followed by a valley at the whole process of flue-curing, phosphorylase was relatively high and starch degradation was quick in tobacco leaves yellowing, slow heating speed fixing-color. e proceeding of the 48th hour, the activity of amylase and starch of lower temperature and humidity
出处
《华北农学报》
CSCD
北大核心
2005年第4期17-20,共4页
Acta Agriculturae Boreali-Sinica
基金
云南省烟草公司资助(99A13)
关键词
烤烟
淀粉酶
淀粉磷酸化酶
温湿度
Flue-cured tobacco
Amylase
Starch phosphorylase
Temperature and humidity
作者简介
龚顺禹（1961-）。男。贵州贵阳人，农艺师，硕士，主要从事烟草科研及管理工作；
杨焕文为通讯作者。
