烤烟淀粉微观结构特性及其与品质关系研究进展  

Research Advance in Microstructure and Properties of Tobacco Starch and Their Relationship with the Quality

作　　者：王涛[1] 贺帆[1] 詹军[1] 徐成龙[1] 宫长荣[1] 

机构地区：[1]河南农业大学烟草学院,郑州450002

出　　处：《中国烟草科学》2013年第1期102-106,共5页Chinese Tobacco Science

基　　金：国家烟草专卖局资助项目(3300806156)

摘　　要：烘烤过程中烤烟淀粉的降解对烟叶品质有重要的影响。笔者系统地介绍了成熟与烘烤过程中烤烟淀粉的微观结构、特性的动态变化,并分析了烤烟淀粉微观结构、特性与其降解性能和烟叶品质的关系,对以后烤烟淀粉微观结构、特性的研究方向和方法进行了探讨。The degradation of starch during curing has great effect on tobacco quality. The changes of microstructure and properties of tobacco leaves during the mature period and curing process, their effects on starch degradation and the relationship with the quality were discussed. The future research focus and methods on the microstructure and properties of tobacco starch were also discussed.

关 键 词：烤烟 淀粉 微观结构 特性 品质 

分 类 号：S572[农业科学—烟草工业]