不同烘烤工艺对烟草CB-1上部叶抗性淀粉含量的影响  

Effects of Different Curing Techniques on Resistant Starch Content in Upper Leaves of Tobacco CB‐1

作　　者：王佩 王涛[2] 宋江雨 丁应福 王廷贤 杨占伟[3] 宋朝鹏[1] 李静超 WANG Pei;WANG Tao;SONG Jiangyu;DING Yingfu;WANG Tingxian;YANG Zhanwei;SONG Zhaopeng;LI Jingchao(Tobacco College of Henan Agricultural University,Zhengzhou 450002,China;Qujing Branch of Yunnan Tobacco Company,Qujing 655000,China;Fujian Tobacco Company Nanping Branch,Nanping 353000,China)

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 [3]福建省烟草公司南平市公司,福建南平353000

出　　处：《河南农业科学》2023年第2期162-170,共9页Journal of Henan Agricultural Sciences

基　　金：中国烟草总公司福建省公司资助项目(2021350000240019);中国烟草总公司云南省公司资助项目(2021530000241036)。

摘　　要：为明确烘烤过程中主变黄温度对烟草抗性淀粉含量的影响,以福建主栽品种翠碧一号(CB-1)上部叶为试验材料,在烤后烟叶上喷洒α-胰淀粉酶和淀粉葡糖苷酶的混合溶液,测定喷洒酶液后烤后烟叶中淀粉含量,探究烤后烟叶中是否存在抗性淀粉。以当地常规烘烤工艺为对照,设置不同主变黄温度,探究主变黄温度对抗性淀粉含量的影响,旨在为降低烤后烟叶抗性淀粉含量提供参考。结果显示:(1)喷洒α-胰淀粉酶和淀粉葡糖苷酶溶液后,烤后烟叶淀粉含量无显著差异,表明烤后烟叶中存在抗性淀粉;(2)烟叶变黄前中期,直链淀粉、支链淀粉以及抗性淀粉均大量降解;(3)主变黄温度影响抗性淀粉含量,其中,当主变黄温度为38℃时,延长主变黄时间,可有效降低烤后烟叶中抗性淀粉含量;(4)烤后烟叶直链淀粉与抗性淀粉含量存在显著正相关关系。综合分析认为,对福建主栽品种CB-1采用中温变黄烘烤工艺,延长主变黄时间,可降低烤后烟叶抗性淀粉含量,进而为降低烟叶淀粉含量和改善烟叶品质提供参考。In order to clarify the effect of the main yellowing temperature on the content of resistant starch in tobacco during the curing process,the upper leaves of Fujian main cultivar,Cuibi No.1(CB‐1),were used as experimental materials.A mixed solution ofα‐pancreatic amylase and amylglucosidase was sprayed on the tobacco leaves after curing to determine the starch content of the tobacco leaves to explore the presence of resistant starch in the tobacco leaves after curing.Taking the local conventional curing process as a control,different main yellowing temperatures were set to explore the influence of main yellowing temperature on the content of resistant starch,aiming to provide a reference for reducing the resistant starch content of tobacco leaves after roasting.The results showed that:(1)After sprayingα‐pancreatic amylase and amylglucosidase solution,there was no significant difference in starch content of tobacco leaves after curing,indicating the presence of resistant starch in tobacco leaves after curing;(2)Before and during the yellowing of tobacco leaves,amylose,amylopectin and resistant starch were greatly degraded;(3)The main yellowing temperature affected the content of resistant starch.Among them,when the main yellowing temperature was 38℃,prolonging the main yellowing time could effectively reduce the content of resistant starch in tobacco leaves after curing;(4)There was a significant positive correlation between amylose and resistant starch content in tobacco leaves after curing.Comprehensive analysis shows that for the Fujian main cultivar of CB‐1,it is appropriate to adopt the medium temperature yellowing curing process,and extend the main yellowing time,so as to reduce the content of resistant starch in tobacco leaves after roasting,which provides a reference for reducing the starch content of tobacco leaves and improving the quality of tobacco leaves.

关 键 词：烟草 抗性淀粉 直链淀粉 支链淀粉 主变黄温度 

分 类 号：TS45[农业科学—烟草工业] S572