烘烤方式对云烟85烘烤过程中淀粉酶活性及淀粉含量的影响  

Influence of Flue-curing Pattern on Amylase Activity and Starch Content in Yunyan 85 During the Process of Curing

作　　者：石先玉 戴毅 林小淇 刘婕 张洪霏 艾复清 SHI Xian-yu;DAI-yi;LIN Xiao-qi;LIU Jie;ZHANG Hong-fei;AI Fu-qing(College of Agriculture,Guizhou University,Guiyang,Guizhou 550025,China;Qiannan branch of Guizhou Tobacco Company,Duyun,Guizhou 558000,China;College of Tobacco Science,Guizhou University,Guiyang,Guizhou 550025,China;Guizhou Key Laboratory for Tobacco Quality Research,Guiyang,Guizhou 550025,China)

机构地区：[1]贵州大学农学院,贵州贵阳550025 [2]贵州省烟草公司黔南州公司,贵州黔南558000 [3]贵州大学烟草学院,贵州贵阳550025 [4]贵州省烟草品质研究重点实验室,贵州贵阳550025

出　　处：《山地农业生物学报》2019年第3期63-66,共4页Journal of Mountain Agriculture and Biology

基　　金：中国烟草总公司贵州省公司科技项目(201620)

摘　　要：为探索不同烘烤方式对烤烟烘烤过程中烟叶生理生化变化,设置“两炖一停”烘烤(T1)、常规烘烤(T2)两种烘烤方式,研究烘烤过程中淀粉酶活性和淀粉含量的变化规律。结果表明:两种烘烤方式都表现出,淀粉酶活性为变黄中期>定色期>干筋期>变黄前期的四峰曲线,而对淀粉分解作用为变黄中期>变黄前期>定色期>干筋期。两种烘烤方式的差异表现出,淀粉酶活性方面,变黄前期和变黄中期波峰出现的时间点两者有一定差异,而定色期和干筋期相同,变黄中期和定色期的峰值都为T1>T2,变黄前期和干筋期的峰值两者差异甚微,其中变黄中期的峰值T1达26.79U/mg,较T2高出6.40U/mg;淀粉含量变化方面,分解速率最快的变黄中期和变黄前期都为T1>T2,其中变黄中期T1达2.2520%/h,较T2高0.2053个百分点,变黄后期至干筋期烘烤结束,淀粉分解速率快速下降且两者差异很小,因此,烤后烟叶淀粉含量为T1(4.98%)较T2低0.35个百分点。“两炖一停”烘烤更有利于提高淀粉酶活性,降低烤后烟叶淀粉含量。In order to explore the physiological and biochemical changes in tobacco leaves during the flue-curing process by different curing methods,two curing methods,namely “two stews and one stop” curing (T1) and conventional curing (T2) were set up to study the variation of the amylase activity and starch content during curing. The results showed that the amylase activity in the tobacco leaves had four peaks,while activity at mid-yellowing stage > color fixing stage > stem drying stage > early yellowing stage,and the decomposition rate of starch was in the following order:mid-yellowing stage > early yellowing stage > color fixing stage> stem drying stage. There were some differences in the amylase activity at the time of the peaks during early yellowing stage and mid-yellowing stage between the two curing methods,while there was no difference at the color fixing and stem drying periods. The peak values at both mid-yellowing stage and color fixing stage were all T1>T2,and the difference between the peaks of the early yellowing stage and the stem drying stage were very small. The peak of the mid-yellowing period of T1 was 26.79 U/mg protein,which was 6.40 U/mg protein higher than that of T2. In terms of the variation of starch content,the fast decomposition period of mid-yellowing and early yellowing stage were both T1>T2. The mid-yellowing stage of T1 reached 2.2520 %/h,which was 0.2053 %/h higher than that of T2. At the end of curing,the rate of starch decomposition decreased rapidly and the difference between the two methods was small. The starch content of the tobacco leaves cured by T1was 4.98 %,which was 0.35 points lower than that by T2. Therefore,the “Two-stewing and one stop” flue-curing method is more favorable for increasing the activity of the amylase and reducing the content of starch in flue-curing.

关 键 词：烤烟 烘烤方式 淀粉酶活性 淀粉含量 变化规律 

分 类 号：S572[农业科学—烟草工业]