烘烤对烟叶淀粉酶和淀粉磷酸化酶活性变化的影响  

Effect of Curing on Activity of Amylase and Starch Phosphorylase in Tobacco Leaves

作　　者：李洪勋[1] 王怀珠[1] 

机构地区：[1]贵州省烟草科学研究所/中国烟草西南农业试验站,贵阳550003

出　　处：《湖北农业科学》2008年第2期214-217,共4页Hubei Agricultural Sciences

基　　金：国家烟草专卖局资助项目"贵州省烟草种植典型区划研究"(110200401018)

摘　　要：以红花大金元和K326烤烟品种中部叶为材料,研究了烘烤过程中烟叶淀粉酶和淀粉磷酸化酶活性变化及不同烘烤环境下淀粉酶和淀粉磷酸化酶活性的变化规律。结果表明,烘烤过程中烟叶淀粉酶活性出现2次高峰,分别在烘烤的36 h和72 h;在鲜烟叶中淀粉磷酸化酶活性较高,随着烘烤过程的推进,至24h达第1次高峰,之后降低,48 h时出现低谷,随后又于72 h达第2次高峰。在整个烘烤过程中,采用低温低湿变黄,慢速升温定色的烘烤环境,烟叶内淀粉酶和淀粉磷酸化酶活性较高,有利于烟叶淀粉的降解。Changes of activities of amylase and starch phosphorylase in tobacco leaves during flue-curing and changing rule on activity of amylase and starch phosphorylase under different curing environment were studied by using the flue-cured tobacco cv. HD and K326 as experimental material. The results indicated that there were two peaks of amylase activity at the 36th and the 72nd hours during curing, respectively. The activity of starch phosphoiylase was relatively higher in fresh leaves. With the proceeding of curing, the activity of starch phosphorylase reached its first peak at the 24th hour, followed by a valley at the 48th hour, and then the second peak at the 72nd hour. During the whole process of flue-curing, the activity of amylase and starch phosphorylase was relatively high and starch degradation was quick in the process of lower temperature and humidity yellowing, slow heating speed fixing-color.

关 键 词：烟叶 淀粉酶 淀粉磷酸化酶 烘烤过程 变化规律 

分 类 号：S572.09[农业科学—烟草工业]