不同成熟度香料烟调制过程中生理化学特性的研究  

A Study on Physiolgical and Chemical Properties of Oriental Tobacco with Different Maturity Degrees During the Curing Process

作　　者：刘国顺[1] 符云鹏[1] 高致明[1] 刘学芝[1] 焦桂珍[1] 赵振山[1] 王彦亭[1] 陈江华[1] 

机构地区：[1]河南农业大学

出　　处：《中国烟草学报》1995年第2期40-45,共6页Acta Tabacaria Sinica

摘　　要：选河南省合砾石的轻粘质土壤，种植香料烟品种Ｂａｓｍａ和Ｓａｍｓｕｎ，中上部叶采收时分为未熟、适熟和过熟。在同一条件下调制，调制过程中测定了叶片的主要化学变化。结果表明，随调制时间的延长叶片水分持续减少，叶片成熟度越高，叶片水分损失越快。叶绿素和类胡萝卜素含量随调制时间延长持续减少，但其大量的减少是在调制的最初４天，尤以适熟叶叶绿素降解最快。多酚氧化酶活性随调制到第３天达最大值后呈降低趋势。Ｂａｓｍａ品种的多酚氧化酶活性高于Ｓａｍｓｕｎ，不同成熟度间差异较小。还原糖含量在调制初期阶段有所增加，至第３天后逐渐降低。调制结束时，Ｂａｓｍａ的未熟和适熟叶糖含量高于原初含量；Ｓａｍｓｕｎ品种未熟和适熟叶糖含量高于原初含量，过熟叶低于原初含量。烟碱含量随调制时间延长呈增加趋势，而最终含量是稍减。总氮和钾含量在调制过程中都有不同程度增高，不同成熟度间差异较小。Oriental tabacco varieties Basma and Samsun were planted on gravel clayey soil in Henan.The middle leaves were classified into three levels when matured: the under～matured, the proper～matured and the over～matured. All these leaves were cured in the same way.Main chemical changes of leaves were measured during the curing proces. Results showed that water contents decreased with curing time, the higher the maturity dgree was, the faster the water content decreased. The contents of chlorophyll and carotenoid decreased continuely with the increasing of the curing time,while most of them were discomposed during the first 4 days, especially the chlorophyll in propermatured leaves.The activity f poly phenol oxidase reached maximum On the 3rd day andthen declined. polyphenol oxidase in Basma was much active than Samsun.There were little differences between maturity degrees. The content of reducing sugar increased atthe beginning of the curing process and dtkclined after the 3rd day. The content of nicotine intended to increase during the curing process and the final content was little lower.The content of total nitroegen and potash increased during the curing process differently, there were little differences between maturity degrees.

关 键 词：香料烟 成熟度 调制 化学变化 

分 类 号：TS411[农业科学—烟草工业]