不同陈化时期烤烟叶片中酶活性及其相关化学成分分析  

Analysis of enzyme activity and relevant chemical components of flue-cured tobacco in different stages of aging

作　　者：赵铭钦[1] 王豹祥[1] 邱立友[1] 李芳芳[1] 李晓强[1] 

机构地区：[1]河南农业大学农学院,郑州450002

出　　处：《中国农业大学学报》2006年第4期7-10,共4页Journal of China Agricultural University

基　　金：国家烟草专卖局资助项目(110200401014)

摘　　要：以3个烤烟品种为试材,研究了不同陈化时期烤烟叶片中多酚氧化酶、过氧化物酶、淀粉酶、蛋白酶酶活性及相关化学成分的动态变化。结果表明:随着陈化时间的延长,烟叶中多酚氧化酶、过氧化物酶、淀粉酶、蛋白酶酶活性呈现先升高后降低的单峰变化规律,3个烤烟品种中的4种酶分别在陈化6或9个月时酶活性达到47.7 u/g、54.27 u/g、12 mg/g和4.74 u/g的最大均值。不同陈化时期3个品种烟叶中酚类物质和色素类物质的含量整体呈现下降趋势,相对陈化初期含量分别平均降低了12.92%和17.85%;3个品种烟叶中淀粉、可溶性蛋白质含量则呈现一定幅度的降低,与陈化初期相比其含量分别平均降低了8.07%和45.47%。The dynamic change of polyphenol oxidase, peroxidase, amylase and protease activities as well as of relevant chemical composition of three flue-cured tobacco varieties were studied. The results showed that activity of polyphenol oxidase, peroxidase, amylase and protease increased at the earlier stage of aging and decreased at the later stage. This activity reached 47.7 u/g, 54.27u/g, 12 mg/g and 4.74 u/g respectively after aged 6 or 9 months. The contents of polyphenols and pigments tended to decrease with the length of aging time, they decreased 12.92% and 17.85% respectively, compared with those in tobacco leaves at earlier stage. The contents of starch and soluble protein also tended to decrease with the length of aging time; they decreased by 8.07% and 45.47% respectively, compared with the contents in tobacco leaves at earlier stage.

关 键 词：烤烟 陈化 酶活性 化学成分 

分 类 号：S572[农业科学—烟草工业]