烤烟淀粉代谢及对烟叶香吃味的影响  

Starch Metabolism of Flue-cured Tobacco and Effect on Aroma and Flavor of Tobacco Leaves

作　　者：王怀珠[1] 吕芬[1] 杨焕文[1] 

机构地区：[1]云南农业大学烟草学院,云南昆明650201

出　　处：《云南农业大学学报》2004年第3期290-294,共5页Journal of Yunnan Agricultural University

基　　金：云南省烟草公司资助(99A13)

摘　　要：综述了烤烟叶片淀粉和蔗糖合成的场所、途径以及二者之间的相互转化以及调控;影响烤烟淀粉含量的主要因素;淀粉及代谢产物对烤烟香吃味的影响。The location and pathway of biosynthesis for starch and sucrose, mutually transforming and allotting between them by controlling measures in flue-cured tobacco leaves are reviewed. The main influential factors of the content of starch in flue-cured tobacco leaves are summarized. Effects of starch and its decomposing product on aroma and flavor of flue-cured tobacco leaves are discussed.

关 键 词：烤烟 淀粉 蔗糖 香吃味 

分 类 号：S572.01[农业科学—烟草工业]