烘烤条件对烟叶叶绿体淀粉粒超微结构变化的影响  被引量:2

Effects of baking techniques in chloroplast starch granule ultrastructure of flue-cured tobacco leaf

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作  者:蒲敏[1] 崔国民 白建波[1] 张静潮[1] 袁行[1] 李荣春[1] 

机构地区:[1]云南农业大学农学院,昆明650201 [2]云南省烟草科学研究院,云南玉溪653100

出  处:《广西植物》2013年第6期751-755,864,共6页Guihaia

基  金:云南省烟草公司资助项目"烤烟提质增香调制工艺研究与应用;云南省烟草农业科学研究院"烤烟提质增香调制工艺研究与应用"(05-13)

摘  要:以津巴布韦烤烟KRK26品种中部烟叶为实验材料,观察不同烘烤条件对烤烟KRK26中部烟叶叶绿体淀粉粒超微结构的影响变化。结果表明:(1)低温低湿条件下,烟叶叶绿体淀粉粒于烘烤36~48 h发生破裂;(2)中温中湿条件下,烟叶叶绿体淀粉粒于烘烤24~36 h发生破裂;(3)中温高湿条件下,烟叶叶绿体淀粉粒于烘烤12~24 h发生破裂。由此可见,在实际生产中为了降低成品烟叶中淀粉的含量,最适合采用中温高湿烘烤条件。The leaves Chloroplast starch granule ultrastructure of flue-cured tobacco‘KRK26'were studied by microscopic observation with three curing techniques. The result were as follows:( 1) In lower temperature and lower humidity condition,the leaves Chloroplast starch granule were rupture in baking 36-48 h;( 2) In middle temperature and middle humidity condition,the leaves Chloroplast starch granule were rupture in baking 24-36 h;( 3) In middle temperature and higher humidity condition,the leaves Chloroplast starch granule were rupture in baking 12-24 h. In the production,the middle temperature and higher humidity condition was the best choice in order to reduce the content of starch in tobacco products.

关 键 词:烤烟 烘烤技术 淀粉粒超微结构 

分 类 号:Q948[生物学—植物学]

 

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