烘烤过程中中、上部烟叶苹果酸及相关酶活性研究  

Study on malic acid and relevant enzyme activities in middle and upper tobacco leaves during curing

作　　者：全琳[1] 宫长荣[1] 

机构地区：[1]河南农业大学烟草学院,郑州文化路95号450002

出　　处：《中国烟草学报》2012年第2期25-27,43,共4页Acta Tabacaria Sinica

基　　金：国家烟草专卖局资助项目(3300806156)

摘　　要：以K326的中部叶和上部叶为试验材料,研究了中、上部位烟叶在烘烤前、烘烤过程中关键温度点(38,42,48,54℃)及烘烤结束后苹果酸含量与苹果酸脱氢酶(MDH)、磷酸烯醇式丙酮酸羧化酶(PEPC)及琥珀酸脱氢酶(SDH)活性的变化。结果表明:烘烤过程中,K326上、中部位烟叶的MDH活性均呈先升后降的变化趋势,且分别在42℃和48℃达到最大值;PEPC活性均呈先升后降再升的变化趋势,中部叶PEPC活性变化较上部叶平缓;SDH活性变化整体呈下降趋势,整个烘烤过程中,上部叶SDH活性极显著高于中部叶。K326中、上部位烟叶的苹果酸和总有机酸含量总体上均呈先升高后下降趋势。Research on contrast of malic acid content and enzyme activities changes of MDH,PEPC,and SDH in different positions of K326 flue-cured tobacco at different curing stages were carried out.Results showed that during flue-curing process,MDH activity of upper and middle leaves increased and then decreased,and reached its peak at 42℃ and 48℃.PEPC activity showed ＂up-down-up＂ pattern,and the curve of middle leaves was smoother than that of the upper leaves.SDH activity steadily declined,and that in upper leaves was significantly stronger than in middle leaves.Malic acid and total acid content of upper and middle leaves increased and then decreased during the whole curing process.

关 键 词：烘烤 部位 苹果酸 酶 

分 类 号：S572[农业科学—烟草工业]