利用果胶酶降解烟叶中果胶的研究  

Study on Using Pectinase to Degradate Pectin in Flue-cured Tobacco

作　　者：于建军[1] 马海燕[1] 杨寒文[1] 董高峰[1] 

机构地区：[1]河南农业大学国家烟草生理生化研究基地,河南郑州450002

出　　处：《江西农业学报》2009年第3期136-138,共3页Acta Agriculturae Jiangxi

摘　　要：为降低烤后烟叶中的果胶含量,改善果胶对烟叶品质的不良影响,研究了果胶酶的不同用量对烟叶果胶含量、化学成分以及中性致香物质的影响。结果表明:果胶含量随外加酶量增加而减少,总糖含量随外加酶量增加而增加;方差分析结果表明,各加酶处理的总糖含量均与对照达到极显著水平,个别加酶处理的果胶含量与对照达到极显著水平;果胶酶用量为100 U/g时,可以使烟叶中的中性致香物质总量提高29.94%,有利于烟叶香气质和香气量的改善。In order to reduce the content of pectin in tobacco leaves after flue-curing and improve the blight of pectin on tobacco leaves quality, the influences of different amount of pectinase on tobacco pectin content, chemical components and neutral aroma components were studied. The results showed that the content of pectin was decreased and the content of total sugar and reductive sugar was increased as the application rate of pecfinase increased. The difference in total sugar content between pectinase treatments and the cheek was remarkable, and the difference in content of pectin between some peetinase treatments and the check was remarkable. There was a significant correlation between the content of pectin and total sugar. When the application rate of pectinase was 100 U/g, the amount of neutral aroma components in tobacco leaves could increase by 29.94%, which was propitious to improve the quality and quantity of aroma.

关 键 词：烤烟 果胶 果胶酶 降解 化学成分 

分 类 号：S572[农业科学—烟草工业]