烘烤条件对烟叶叶绿体淀粉粒超微结构变化的影响  

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

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]