不同成熟度对上部烟叶烘烤过程中生理指标的影响  

Effects of Different Maturities on the Physiological Indexes of Tobacco Upper Leaves During Flue-curing Process

作　　者：岳诚 邹聪明[2] 陈疏影[1] 张译丹 雷丽萍[2] 李军营[2] 陈严平[1] YUE Cheng;ZOU Congming;CHEN Shuying;ZHANG Yidan;LEI Liping;LI Junying;CHEN Yanping(College of Agronomy and Biotechnology,Yunnan Agricultural University,Kunming 650201,China;Yunnan Province Tobacco Research Institute of Agricultural Sciences,Kunming 653100,China)

机构地区：[1]云南农业大学农学与生物技术学院,云南昆明650201 [2]云南省烟草农业科学研究院,云南昆明653100

出　　处：《云南农业大学学报（自然科学版）》2020年第1期75-81,共7页Journal of Yunnan Agricultural University:Natural Science

基　　金：国家自然科学基金(41601330);云南省技术创新人才(2019HB068);云南省万人计划(2018-73);云南省应用基础面上自然基金(2017FB074);云南省烟草公司科技计划(2017YN09,2016YN28,2019530000241019);云南中烟科技计划项目(2016YL03)

摘　　要：【目的】探索不同成熟度的上部烟叶在烘烤过程中的生理生化特性。【方法】采用温湿度自控密集烤房,以烤烟K326品种为试验材料,研究不同成熟度对上部烟叶在烘烤过程中生理指标的影响。【结果】(1)烘烤过程中烟叶主要失水期发生在42~54℃之间,且随成熟度的提高而提前。(2)叶绿素降解过程主要发生在烤前至42℃末期之间,适熟和过熟烟叶提前到36℃末期。(3)烟叶丙二醛(MDA)和多酚含量随烘烤温度升高而逐渐升高,且成熟度越高含量越高。(4)多酚氧化酶(PPO)活性先升高后降低,在36℃末期达到最大值,且表现为过熟烟叶>适熟烟叶>欠熟烟叶。(5)过氧化物酶(POD)活性也呈现先升高后降低趋势,38℃末期达到最大值,此时成熟烟叶POD活性最高。(6)超氧化物歧化酶(SOD)活性在欠熟和适熟烟叶呈现先降低后升高,再降低再升高,而过熟烟叶呈现先降低后升高的趋势。(7)相关性分析表明:MDA含量与多酚含量呈显著正相关,SOD活性与POD活性呈显著负相关(P<0.05),SOD活性与MDA和多酚含量呈正相关,多酚含量与PPO活性在欠熟烟叶中呈显著负相关(P<0.05)。【结论】综合分析得出成熟度对烟叶烘烤特性具有重要影响,适熟和过熟上部烟叶的生理生化指标表现出更好的烘烤特性。[Purpose]To explore the physiological and biochemical characteristics of the upper tobacco leaves during curing.[Method]The effects of different maturities on the physiological indexes of the upper leaves during curing were studied by using K326 variety as the experimental material in the temperature and humidity self-controlled intensive curing barn.[Result](1)The main water loss period of tobacco leaves occurred between 42-54℃during curing,and was advanced with the increase of maturity.(2)The degradation process of chlorophyll mainly occurred between the prebaking and the end of 42℃,and the mature and over mature tobacco leaves before the end of 36℃.(3)The content of MDA and polyphenol in tobacco leaves increased gradually with the increase of curing temperature,and the higher the maturity,the higher the content.(4)The activity of PPO increased at first and then decreased,and maximum at the end of 36℃,and the results showed that the over mature tobacco leaf was larger than the mature tobacco and under mature tobacco leaf.(5)The activity of POD increased first and then decreased,the activity of 38℃was the greatest,and the POD activity of mature tobacco leaves was the greatest at this time.(6)The activity of SOD in over mature tobacco leaves decreased at first and then increased,while that in well-matured and under mature leaves decreased at first and then increased and then decreased,and then increased.(7)Correlation analysis showed that MDA content was positively correlated with polyphenol content,SOD was negatively correlated with POD activity,SOD activity was positively correlated with MDA and polyphenol content,and polyphenol content was negatively correlated with PPO activity in immature tobacco leaves.[Conclusion]Comprehensive analysis shows that maturity has an important impact on the curing characteristics of tobacco leaves,and the physiological and biochemical indexes of the upper part of mature and over mature tobacco leaves show better curing characteristics.

关 键 词：烤烟 成熟度 烘烤过程 生理生化 

分 类 号：S572.01[农业科学—烟草工业] TS441[农业科学—作物学]