中国烟草科学2012，Vol.33Issue(3)：72-76,5.DOI:10.3969/j.issn.1007-5119.2012.03.015
变筋温度对烤烟新品种NC55生理指标及烟叶质量的影响
Effect of Muscle-yellowing Temperature on Biochemical Changes and Leaf Quality of Flue-cured Tobacco NC55
摘要
Abstract
In order to determine the best muscle-yellowing temperature for flue-cured tobacco variety NC55, three muscle-yellowing temperatures (45,47 and 49℃) were tested. The physiological and biochemical changes of each treatment such as water, pigment, amylase, poiyphenol oxidase during bulk curing, appearance quality of cured tobacco leaves were analyzed and compared. The results showed that 47℃ muscle-yellowing temperature treatment had stable amylase activity, fully starch degradation, low poiyphenol oxidase activity, low starch content in cured tobacco leaves, high total sugar and reducing sugar contents, orange tobacco, average price, high-middle-quality ratio, high neutral aroma components. Water-loss rate under 49℃ muscle-yellowing temperature treatment was obviously faster than 45℃, 47℃ treatments, thus affecting the formation of neutral aroma components to some extent. Poiyphenol oxidase activity under 45 ℃ muscle-yellowing temperature treatment was higher than those of 47℃ and 49 ℃ treatments, resulting in more variegated leaves. Considering appearance quality and inner chemical quality, 47℃ muscle-yellowing temperature treatment is beneficial to producing more aromatic matter and improving the quality, is more suitable for flue-cured tobacco NC55.关键词
烟草/变筋温度/NC55/生理生化/烟叶质量Key words
tobacco/ muscle-yellowing temperature/ NC55/ physiological and biochemical/ leaf quality分类
轻工纺织引用本文复制引用
孙帅帅,孙福山,王爱华,徐秀红,王松峰,王传义,王全明,张国超,廖和明..变筋温度对烤烟新品种NC55生理指标及烟叶质量的影响[J].中国烟草科学,2012,33(3):72-76,5.基金项目
国家烟草专卖局"密集烘烤烟叶烤香技术及其精准烘烤工艺研究与应用"(110200902069) （110200902069）
山东省烟草公司"山东主栽品种烟叶密集烘烤烤香精准工艺研究"(201011) （201011）
四川省烟草公司"智能化密集烘烤设备和工艺的优化研究与应用"(200901014) （200901014）
