烟草中蛋白质研究概述  

Research Overview of Protein in Tobacco

作　　者：丁冉[1] 马宇平 周浩 李怀奇 唐鸿志[1] 张东豫 

机构地区：[1]上海交通大学生命科学技术学院,上海200240 [2]河南中烟工业有限责任公司,河南郑州450000

出　　处：《广州化工》2014年第5期5-8,26,共5页GuangZhou Chemical Industry

基　　金：上海市科委(13QA1401700);国家自然科学基金(31121064)

摘　　要：概述了烟叶中蛋白质对品质的影响,并总结了影响烟叶中蛋白质含量的因素。烟叶中蛋白质的降解和生成的产物都极大地影响烟叶的吸食口感和品质。影响烟叶中蛋白质含量的内在因素为烟叶的品种,施氮量和生态气候因素等,外在因素为采收时期,烘烤工艺,人工添加酶类及微生物制剂等。本文总结了近年关于烟草中蛋白质方面的研究成果,在烤烟种植、采收时间、烘烤工艺优化和烟叶陈化阶段方面,为烟草中蛋白质的降解方法的制定提供参考。The influence of the protein for tobacco quality and the factors affecting the protein concentration were sketched. Both the degree and products of the protein degradation affected the taste quality of tobacco prominently. The intrinsic factors affecting the quality in tobacco were the breed, nitrogen utilization and the case of climate. The extrinsic factors were harvesting time, flue - curing craft, artificial enzymes and microbe agents, etc. The research achievements in recent years about tobacco protein were summarized, which could offer a reference for the optimization of the protein degradation of the flue - cured tobacco in tobacco planting, harvesting time, flue - curing craft and tobacco fermentation.

关 键 词：烟草 蛋白质降解 影响因素 

分 类 号：TS413[农业科学—烟草工业]