中国烟草科学2016，Vol.37Issue(2)：59-64,6.DOI:10.13496/j.issn.1007-5119.2016.02.011
变黄期阶梯升温烘烤工艺对多酚类及相关物质的影响
Effects of the Step-temperature Yellowing Curing Technology on Polyphenol and Related Substance in Tobacco Leaves
摘要
Abstract
Effects of the step-temperature yellowing curing technology on polyphenol, related enzyme activities and nitrogen compounds in tobacco leaves were studied using electric-heated flue-curing barn. The results showed that contents of total phenols, chlorogenic acid, caffeic acid and rutin increased during all bulk curing processes. Total phenols and chlorogenic acid contents of the step-temperature yellowing technology were higher than control except at the muscle-yellowing temperature stage. The contents of caffeic acid, rutin and scopoletin changed differently between the two technologies, but little difference was detected at the end of curing. Lower Polyphenol oxidase(PPO)activity during the sensitive period of the brown reaction and significantly higher Peroxidase(POD) activity during curing were observed for the step-temperature yellowing technology. With the step-temperature yellowing technology, the changes of phenylalanine and tyrosine of the showed a down-up-down trend during curing, lower proteins content and higher phenylalanine and tyrosine contents in middle and late curing period were observed. In short, the step-temperature yellowing technology was beneficial in improving the contents of total phenols, chlorogenic acid and aroma values, and was also favorable to protein decomposition and accumulation of phenylalanine and tyrosine.关键词
变黄期阶梯升温/密集烘烤工艺/多酚类物质/酶活性/氨基酸Key words
step-temperature yellowing/bulk curing technology/polyphenol substances/enzymatic activity/amino acids分类
农业科技引用本文复制引用
王爱华,王松峰,孙福山,黄明迪,王耀锋,杨树勋,赵存孝,夏巍,乔万鹏..变黄期阶梯升温烘烤工艺对多酚类及相关物质的影响[J].中国烟草科学,2016,37(2):59-64,6.基金项目
中国农业科学院作物科学研究所中央级公益性科研院所基本科研业务费专项(2014 JB01-005) （2014 JB01-005）
甘肃省烟草专卖局(公司)科技计划项目"甘肃陇南特色优质烟叶研究与开发"(20130089) （公司）
"甘肃庆阳特色优质烟叶研究与开发"(QYYCKJ2013-001) （QYYCKJ2013-001）
中国烟草总公司四川省公司科技项目(SCYC201402004) （SCYC201402004）
