烘烤和变黄后期变黄程度对烟叶中游离氨基酸含量的影响  

Effect of Flue-curing and Yellowing Degree at Later Yellowing Stage on the Contents of Free Amino Acids in the Cured Leaf

作　　者：王能如[1] 徐增汉[1] 李章海[1] 周慧玲[1] 王东胜[1] 朱显灵[1] 

机构地区：[1]中国科学技术大学烟草与健康研究中心,安徽合肥230052

出　　处：《安徽农业科学》2007年第7期1955-1956,共2页Journal of Anhui Agricultural Sciences

摘　　要：就烘烤和变黄后期不同变黄程度对烤后烟叶中游离氨基酸含量的影响进行了研究。结果表明：烘烤能使烟叶中游离氨基酸含量总量大幅度增加，烤后可比烤前增加1．1倍，这种变化主要发生在变黄期，且与变黄后期烟叶变黄程度有关，表现在，随着烟叶变黄程度的提高，多数游离氨基酸和游离氨基酸总量明显提高，但丝氨酸和蛋氨酸含量减少，甘氨酸、半胱氨酸和丙氨酸几乎不受影响。认为烘烤上部烟叶时，应在40～42℃耐心烘烤，充分变黄，为定色期香气物质合成提供更多的前体物质。The results with variety K326 demonswated that flue-curing increased the of total free amino acid contents greatly, rising one times than that before flue-curing. The increases mainly happened during the yellowing stage, and affected by the yellowing degree at later period of yellowing stage. As the yellowing degree heightened, most free amino acids and total contents of free amino acids increased, and the contents of serine and methionine decreased. It almost had no effect on the contents of glyeine, eysteine and alanine. It suggested that upper stalk position leaf should be cured under 40℃ -42 ℃ ,and yellowed fully, as it may provide more precursors matter for aroma substance synthesis during the coloring stage.

关 键 词：烟叶 烘烤 变黄后期 变黄程度 游离氨基酸 

分 类 号：Q946[生物学—植物学]