中国烟草科学2009，Vol.30Issue(3)：49-53,5.
不同成熟度烟叶烘烤过程中生理生化变化研究
Studies on Physiological and Biochemical Changes in Tobacco Leaves of Different Maturity during Flue-curing
摘要
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 in the curing process showed a double-peak curve change, 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℃, more than 30% moisture content), especially in 48 hours, then degradation became slowly. Starch and chlorophyll content 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 starch degradation rate of the ripe leaf was most rapid, the starch content of the cured leaves was low and had good quality.关键词
成熟度/烘烤/生理生化/质量Key words
different maturity/flue-curing/physiological and biochemical change/tobacco quality分类
轻工纺织引用本文复制引用
王传义,孙福山,王廷晓,徐秀红,王爱华,王松峰,王晓宾,黄泽生..不同成熟度烟叶烘烤过程中生理生化变化研究[J].中国烟草科学,2009,30(3):49-53,5.基金项目
国家烟草专卖局科技项目资助(110200302008) （110200302008）
