氨基酸和壳聚糖对烤烟生理特性及香味品质的影响  

Effects of Amino Acids and Chitosan on Physiological Characteristics and Aroma Quality of Flue-cured Tobacco

作　　者：宫长荣[1] 张学伟[1] 景延秋[1] 余金恒[2] 高远[1] 

机构地区：[1]河南农业大学烟草学院,郑州450002 [2]百色市烟草公司,广西百色533000

出　　处：《土壤》2010年第1期59-64,共6页Soils

基　　金：河南省烟草专卖局项目(HYKJ200701)资助

摘　　要：本文研究了叶面喷施氨基酸和壳聚糖对烤烟烟叶质体色素含量、酶活性的变异以及对致香物质含量的影响。结果表明:打顶后氨基酸处理烟叶叶绿素、类胡萝卜素、苯丙氨酸解氨酶(PAL)活性和脂氧合酶(LOX)活性较高,壳聚糖处理影响不显著;氨基酸处理的烟叶致香物质均比壳聚糖处理和CK高,尤其是对苯丙氨酸类、美拉德反应产物类影响显著,增幅分别达到20.9%、23.1%。壳聚糖对苯丙氨酸类致香物质有较大提高,增幅为17.6%。从整体上看,氨基酸处理调整了发育后期质体色素组分比例和相关酶类的活性,对烟叶香味品质的影响效果要好于壳聚糖。This paper studied the effects of foliar spraying of amino acids and chitosan on plastid pigment, enzymatic activity and aroma constituents of flue-cured tobacco leaves after topping. Results showed that： the contents of Chlorophyll and carotenoid, the activities of phenylalanine ammonia-lysae （PAL） and lipoxgenase （LOX） were higher than other treatments, chitosan treatment had no significant influence; the contents of aroma constituents of amino acids treatment were higher than those of chitosan treatment and CK, particularly there was a significant effect on phenylalanine and Maillard reaction product, increased by 20.9% and 23.1% respectively. The content of phenylalanine increased by 17.6% compared with CK. The proportion of the plastid pigment and relating enzyme changed under amino acids treatment, which were better than chitosan＇s influence on aroma quality of flue-cured tobacco.

关 键 词：氨基酸 烤烟 香味 色素 苯丙氨酸解氨酶 脂氧合酶 

分 类 号：S572[农业科学—烟草工业]