香料烟不同晾制处理调制过程中生理变化研究  

The variation of physiological characters of oriental tobacco during different curing processes

作　　者：温华东[1] 宗会[1] 张燕[1] 杨世波 宋玉川 杜绍明 屈生彬 王红梅[3] 王文伦[3] 

机构地区：[1]云南省烟草科学研究所,玉溪653100 [2]云南烟草保山香料烟公司,保山678000 [3]云南农业大学烟草学院

出　　处：《中国烟草学报》2004年第4期36-41,共6页Acta Tabacaria Sinica

基　　金：国家烟草专卖局科技计划资助项目(110200101015);云南省烟草公司科技计划资助项目(00A54)

摘　　要：本文对香料烟不同晾制时间调制过程中叶片淀粉酶活性、多酚氧化酶活性、淀粉含量、含水量、色素含量以及几种化学成分进行了研究。结果表明,淀粉酶活性、多酚氧化酶活性在调制过程中发生了较为明显的波动,酶活性最大值出现的时间与不同的调制方法有关;淀粉含量、叶片含水量、色素含量呈现降低趋势;烟碱含量相对比较稳定;总糖含量的增加与淀粉酶活力成正相关关系。The activities of diastase and polyphenol oxidase, several chemical constituents and physiological factors in the leaves during different curing processes were studied. The activity of the diastase increased and then decreased following the curing time, and the activity of the diastase at the end of the curing was higher than that of the fresh leaves. The polyphenol oxidase had lower activity at the end of the curing. The times of the maximum activity of these two enzymes changed in different treatments of curing. Water content, starch, chlorophyll and carotenoid in the leaves decreased during these different curing courses. Nicotine content was relatively stable. The increase of total sugar in the leaves was positively related with the activity of the diastase.

关 键 词：香料烟 调制 生理变化 

分 类 号：TS441[农业科学—烟草工业]