烘烤前后烟叶葡萄糖和氨基酸及Amadori化合物含量的差异分析  

Variance analysis on glucose,free amino acids and Amadori compounds in tobacco leaves before and after flue-curing

作　　者：张婕 赵会纳 朱文静 武圣江 杨慧 苏贤坤 张孝廉 许冬青 雷波 ZHANG Jie;ZHAO Huina;ZHU Wenjing;WU Shengjiang;YANG Hui;SU Xiankun;ZHANG Xiaolian;XU Dongqing;LEI Bo(Upland Flue-cured Tobacco Quality&Ecology Key Laboratory of China Tobacco,Guizhou Academy of Tobacco Science,Guiyang 550081,China;Molecular Genetics Key Laboratory of China Tobacco,Guizhou Academy of Tobacco Science,Guiyang 550081,China;Guizhou Provincial Tobacco Quality Supervision&Test Station,Guiyang 550081,China)

机构地区：[1]贵州省烟草科学研究院烟草行业山地烤烟品质与生态重点实验室,贵阳市550081 [2]贵州省烟草科学研究院烟草行业分子遗传重点实验室,贵阳市550081 [3]贵州省烟草质量监督检测站,贵阳市550081

出　　处：《烟草科技》2021年第11期25-31,共7页Tobacco Science & Technology

基　　金：中国烟草总公司贵州省公司科技项目“氨基酸转运蛋白(NtTAT)影响烤烟氮代谢机理研究”(201702)、“贵州初烤烟叶近红外快速检测模型的构建与应用”(2020XM05)和“烟叶芳香族氨基酸或谷胺酰胺含量调控机制及材料创制”(2021XM03);贵州省烟草科学研究院自立项目“烟叶烘烤过程中氨基酸参与美拉德反应的变化规律研究”(13269);。

摘　　要：为明确烘烤过程中烟叶葡萄糖、游离氨基酸与Amadori化合物的变化规律及其相互关系,采用半叶法取样,分析了烘烤前后K326和毕纳1号中部烟叶葡萄糖、游离氨基酸和Amadori化合物的含量变化,并比较了6种游离氨基酸生成Amadori化合物的转化率及在品种间的差异。结果表明:(1)经过烘烤,两品种烟叶中葡萄糖和游离氨基酸总量均极显著增加,其中氨基酸总量的增加主要来自于脯氨酸含量的大幅增加,不同氨基酸之间含量差异大且变化趋势不一致;6种Amadori化合物均在烘烤过程中产生,其含量高低与烤后烟叶游离氨基酸含量变化总体趋势一致:由丙氨酸生成的Amadori化合物含量最高,脯氨酸次之,亮氨酸最低。(2)烤后烟叶中不同游离氨基酸生成Amadori化合物的转化率差异明显,其中丙氨酸的转化率最高,缬氨酸次之,脯氨酸最低;品种间转化率差异显著,毕纳1号5种游离氨基酸(丙氨酸、脯氨酸、缬氨酸、亮氨酸和色氨酸)的转化率均显著高于K326。可见,烤后烟叶Amadori化合物含量的高低受反应底物氨基酸含量及其美拉德反应活性的双重影响;品种间遗传特性差异也会对烤后烟叶美拉德反应底物转化和Amadori化合物含量产生显著影响。In order to clarify the mechanisms behind the contents of glucose,free amino acids and Amadori compounds in tobacco leaves and their correlations during flue-curing,the variations of these compounds in middle leaves of K326 and Bina 1 before and after curing were analyzed by adopting the half-leaf sampling.The conversion rates of six free amino acids to Amadori compounds and their differences between the two cultivars were compared.The results showed that:1)The total amounts of glucose and free amino acids of the two cultivars increased significantly after flue-curing.The increase of the total amount of free amino acids was mainly due to the substantial increase in the content of proline,the contents of different amino acids varied greatly with different change trends.Six Amadori compounds formed during flue-curing,and the variation trends of their contents were consistent with the overall trend of free amino acid contents in the flue-cured tobacco leaves.The content of Amadori compound converted from alanine was the highest,followed by proline,and that from leucine was the lowest.2)The conversion rates of different free amino acids to Amadori compounds differed significantly in the flue-cured tobacco leaves:alanine was the highest,valine was the second and proline was the lowest.There were also significant differences between the two cultivars:the conversion rates of five free amino acids(alanine,proline,valine,leucine and tryptophan)in Bina 1 were significantly higher than those in K326.Thus it could be seen that the contents of Amadori compounds in the flue-cured tobacco leaves were affected by the contents of free amino acids and the Maillard reaction activity,and the differences of the hereditary characters between the cultivars also affected the conversion of the Maillard reactions and the contents of Amadori compounds in the two types of flue-cured tobacco leaves.

关 键 词：烤烟 烘烤 游离氨基酸 AMADORI化合物 美拉德反应 底物 

分 类 号：TS413[农业科学—烟草工业]