摘要
为探究不同烘烤特性烟草品种上部烟叶的化学成分及酶活性变化规律,以在重庆烟区上部烟叶烘烤特性具有显著差异的“云烟87”(Y87)、“云烟85”(Y85)、“红花大金元”(HD)和“K326”为材料,比较了烘烤前RT(Room Temperature)、变黄期(38℃,42℃)、定色期(48℃,56℃)、干筋期(62℃)及烘烤后(68℃)5个时期7个不同温度对应阶段的中间节点烟叶样品的质体色素含量、含水率、糖类及含氮类物质等化学成分、多酚氧化酶及抗氧化酶等相关酶活性的变化规律.结果表明,上部烟叶烘烤难度大的品种“红花大金元”“K326”的烟叶变黄速度慢,所需时间长,失水速率与变黄特性不协调,定色期多酚氧化酶活性增强,抗氧化酶活性较低,易发生褐变,烤后烟叶粗蛋白含量较高,烟碱及总氮含量适中,水溶性总糖、还原糖含量增加但相对较低,黑糟、糊片及杂色烟率高,烟叶品质较差;易烤品种“云烟87”“云烟85”烟叶变黄速率适中,失水速率快,且与变黄特性协调.定色期烟叶抗氧化酶活性高,清除自由基及酚类物质能力强,烤后烟叶粗蛋白、烟碱、总氮含量适中,总糖、还原糖含量较高,烟叶色泽均匀,无糊片、黑糟等现象,烟叶品质良好.我们的结果表明,失水率、抗氧化酶活性和粗蛋白质含量可能是影响不同烘烤特性烟叶上部品质的关键因素.
In order to explore the changes of chemical compositions and enzyme activities of the upper tobacco leaves among different tobacco varieties,‘Yunyan 87’,‘Yunyan 85’,‘Honghua Dajinyuan’,‘K326’,which showed significant differences among curing characteristics of the upper tobacco leaves in Chongqing area,were explored.The changes of plastid pigment content,starch content and proportion,water content,carbohydrate and nitrogenous substances,amylase,polyphenol oxidase and antioxidant enzyme activities were investigated at 7 timepoints before baking,yellowing stage(38 ℃,42 ℃),fixed color stage(48 ℃,56 ℃),dry gluten stage(62 ℃) and after baking(68 ℃) throughout the curing process.The results show that the two varieties,‘Honghua Dajinyuan’ and ‘K326’,whose upper leaves were difficult to cure based on years of experience,were with slower yellowing speed,and the water loss was not in harmony with the yellowing characteristics.The activity of polyphenol oxidase was enhanced more in the color-fixing stage,and the activity of antioxidant enzymes was lower,which lead to more easily to brown of the upper tobacco leaves of these two strains.A higher content of crude protein might be another cause of poor quality of cured tobacco leaves of these two strains.In contrast,the two strains with easily-cured characteristics on the upper leaves had moderate yellowing rate and fast water loss rate,which was in harmony with the yellowing characteristics.During leaf yellowing,the amylose,amylopectin and total starch contents decreased sharply.Tobacco leaves in the color-fixing stage have high activity of antioxidant enzymes,implying a strong ability to scavenge free radicals and phenolic substances.After curing,the content of crude protein,nicotine and total nitrogen was moderate,and the content of total sugar and reducing sugar was high.The results show that the water loss rate,activities of antioxidant enzymes and content of crude protein might play key roles in affecting the quality of upper leaves of tobacco strains with different curing characteristics.
作者
易美琴
陈文文
徐小洪
冉茂
秦平伟
刘安洋
高天科
夏庆友
王根洪
赵敏
YI Meiqin;CHEN Wenwen;XU Xiaohong;RAN Mao;QIN Pingwei;LIU Anyang;GAO Tianke;XIA Qingyou;WANG Genhong;ZHAO Min(State Key Laboratory of Bombyx mori Genomic Biology,Southwest University,Chongqing 400715,China;Biological Research Center,Frontier Interdisciplinary Research Institute,Southwest University,Chongqing 400715,China;Tobacco Scientific Research Institute of Chongqing Branch of China National Tobacco Corporation,Chongqing 400715,China;Pengshui Branch of Chongqing Branch of China National Tobacco Corporation,Pengshui Chongqing 409600,China)
出处
《西南师范大学学报（自然科学版）》
CAS
2022年第10期79-86,共8页
Journal of Southwest China Normal University(Natural Science Edition)
基金
重庆市自然科学基金项目(4312100128)
重庆市烟草专卖局科技项目(B20202NY1337)。
关键词
烘烤特性
上部烟叶
颜色
失水率
抗氧化特性
curing characteristics
upper tobacco leaves
color
the water loss rate
antioxidant properties
