摘要
用温湿度自控烤箱研究了变黄温度对烤烟烘烤过程中生理指标变化及烤后质量的影响,结果表明,36℃,38℃,40℃3个变黄温度处理的淀粉酶活性在整个烘烤过程中,出现了2个峰值;总体上温度调控表现为变黄温度越低,淀粉酶活性持续时间越长,且在变黄中期之前其酶活性也越高。在烘烤0～36h,烟叶多酚氧化酶(PPO)活性表现为40℃变黄处理>38℃变黄处理>36℃变黄处理;之后以40℃变黄处理的PPO活性降幅最大,酶活性丧失最早,36℃变黄处理变化幅度最小,酶活性持续时间最长。膜脂过氧化作用随着时间的推移不断加强,且高温变黄比低温变黄下反应更快。较高的变黄温度有利于叶绿素降解更彻底,烘烤末期40℃变黄处理使类胡萝卜素降解最快。烤后烟叶质量以38℃变黄处理综合表现最优,40℃变黄处理次之,36℃变黄处理最差。
Changes of physiological indices in tobacco leaf under different yellowing temperatures during flue-curing process and quality of flue-cured tobacco were studied. Results indicated that the amylase activity of all treatments showed two peaks. In general, the lower yellowing temperature the longer the amylase activity. And the amylase activity was higher before the middle stage of yellowing. The activity of PPO of tobacco leaves in different yellowing temperature appeared as 40 ℃ 〉 38 ℃ 〉 36 ℃ during 0 - 36 hours of curing. After 36 h, the dropping range of PPO activity of 40 ℃ yellowing treatment was largest and the activity was lost earliest, while that of 36 ℃ yellowing treatment was on the contrary. The degree of membrane lipid peroxidation in tobacco leaves was strengthened gradually, which was more rapid at higher temperature. The degradation of chlorophyll was thorough under high yellowing temperature. Furthermore, in the final flue-curing stage, the degradation of carotene under 40 ℃ yellowing treatment was fastest and the quality of cured leaves was in the order as 38 ℃ 〉 40 ℃ 〉 36 ℃.
出处
《中国烟草学报》
EI
CAS
CSCD
2008年第1期27-31,共5页
Acta Tabacaria Sinica
基金
国家烟草专卖局资助项目“成熟度和烘烤对烤烟化学成分的调控技术研究”(110200302008)
关键词
烤烟
变黄温度
生理指标
烤后质量
flue-cured tobacco
yellowing temperature
physiological indices
quality of cured leaves
