密集烘烤稳温时长对烟叶膜脂过氧化作用及烤后烟化学成分的影响  

Effects of Temperature Stabilization Time in Intensive Curing on Membrane Lipid Peroxidation and Tobacco Chemical Components

作　　者：陈卓 毛岚[2] 郭斌 张绍敏 李天华[2] 刘舜 张豹林 李生栋 白涛[2] CHEN Zhuo;MAO Lan;GUO Bin;ZHANG Shaomin;LI Tianhua;LIU Shun;ZHANG Baolin;LI Shengdong;BAI Tao(College of Tobacco,Henan Agricultural University,Zhengzhou Henan 450002;Qujing Tobacco Company of Yunnan Province,Qujing Yunan 655000)

机构地区：[1]河南农业大学烟草学院,河南郑州450002 [2]云南省烟草公司曲靖市公司,云南曲靖655000

出　　处：《现代农业科技》2023年第5期181-185,190,共6页Modern Agricultural Science and Technology

基　　金：中国烟草总公司云南省公司资助项目(2020530000242007,2021530000241036)。

摘　　要：为了研究烟叶在烘烤过程中的膜脂过氧化作用,通过延长变黄末期与定色初期的稳温时长,分析烟叶生理指标的变化和烤后烟叶化学成分。结果表明,处理T2和处理T1的烟叶在烘烤过程中膜脂过氧化水平较低,抗氧化酶活性较高,且处理T2的烤后烟叶多酚含量较高。在烟叶烘烤过程中,延长变黄末期与定色初期稳温时长有助于减少膜脂过氧化作用对烟叶的影响,提高烟叶品质。In order to study the membrane lipid peroxidation of tobacco leaves during curing process,the changes of physiological indexes and the chemical components of cured tobacco leaves were analyzed by prolonging the temperature stabilization time at the end of yellowing and the beginning of color fixation.The results showed that the membrane lipid peroxidation level of tobacco leaves in T2and T1was lower,the antioxidant enzyme activity was higher,and the polyphenol content of tobacco leaves in T2was higher.Prolonging the temperature stabilization time at the end of yellowing and the beginning of color fixation was helpful to reduce the effect of membrane lipid peroxidation on tobacco leaves and improve the quality of tobacco leaves.

关 键 词：稳温时长 膜脂过氧化 化学成分 

分 类 号：S572[农业科学—烟草工业]