摘要
研究了烘烤过程中不同变黄温度对烟叶中主要糖类物质含量变化的影响,结果表明淀粉的降解,总糖和还原糖的累积主要发生在变黄期和定色初期。各处理最终烟叶中残留淀粉量和总糖含量相当,但烟叶中的还原糖含量和还原糖/总糖比值呈现出随着变黄温度的降低而增大的现象。烤烟变黄期温度31-35℃处理烤后烟叶还原糖含量和还原糖/总糖比值较高。
The effect of different temperature of the yellowing stage on changes of contents of main carbohydrate of flue-cured tobacco leaf during the flue-curing process was studied, the result showed that the degeneration of most content of starch and the accumulation of total sugar and reducing sugar happened during the whole yellowing stage and early color fixing stage. The contents of starch and total sugar of tobacco leaf have no difference during treatments until curing process ended, but the content of reducing sugar and the ratio of reducing sugar and total sugar increase as temperature of yellowing stage decrease. The study shows that the content of reducing sugar and the ratio of reducing sugar and total sugar are high when temperature of the yellowing stage is between 31 -35℃.
出处
《云南农业大学学报》
CAS
CSCD
2007年第3期370-374,共5页
Journal of Yunnan Agricultural University
关键词
烟叶
烘烤
淀粉
总糖
还原糖
tobacco leaf
flue-curing
starch
total sugar
reducing sugar
