烤烟片烟陈化过程中化学成分及相关酶活性的分析  

Analysis on Chemical Components and Relevant Enzyme Activity of Tobacco Strips During Aging Process

作　　者：张西仲[1,2] 徐晓燕[1] 韩忠明 李章海[1] 徐迎波[3] 刘会忠 黄刚 周初跃[3] 

机构地区：[1]中国科学技术大学地球与空间科学学院,安徽合肥230026 [2]贵州省烟草公司黔南州公司,贵州都匀558000 [3]安徽蚌埠卷烟厂,安徽蚌埠233010

出　　处：《贵州农业科学》2008年第6期24-26,共3页Guizhou Agricultural Sciences

基　　金：国家烟草专卖局项目"多酚类物质与烟叶品质关系的研究"部分内容(110200302005)

摘　　要：对不同陈化时期安徽和贵州烤烟片烟中的多酚、蛋白质、淀粉以及多酚氧化酶、蛋白酶、淀粉酶活性进行了测定。结果表明：陈化过程中4种供试烟样中多酚、蛋白质、淀粉含量均降低；多酚氧化酶活性呈持续下降趋势，蛋白酶、淀粉酶活性呈现出前期升高后期下降的单峰曲线，并在陈化10个月时达到最太值；陈化过程中化学成分及相关酶活性变化与生态区和等级有关；陈化过程中化学成分及相关酶活性变化表明，片烟陈化在18～22个月内基本完成。he results from measuring contents of polyphenols, protein and starch and the activity of PPO, protease and amylase in tobacco strips produced in Anhui and Guizhou province at different aging period, showed that the content of polyphenols, protein and starch in four tested samples decreased during the aging process, the PPO activity continuously declined during the aging process, the activity of protease and amylase rose first and declined later and reached the maximum after ten months. The chemical components and related enzyme activity varied with different ecological areas and strip levels during aging process, which indicates that the aging process of tobacco strips needs 18 to 22 months basically.

关 键 词：片烟 自然陈化 化学成分 酶活性 

分 类 号：S572[农业科学—烟草工业]