摘要
对从鲜烟到陈化结束烤烟中总淀粉酶、转化酶和中性蛋白酶活性及相关化学成分进行了测定,结果表明,在田间生长达到成熟的鲜烟叶中总淀粉酶活性较高,转化酶活性较低;初烤后总淀粉酶活性降低,转化酶活性升高;复烤后二者活性下降;陈化3个月因为温度等条件的变化活性升至最高值,之后则不断下降。蛋白酶在鲜烟期活性较高,初烤后保持微弱活性,复烤后检测不出活性。淀粉、非还原糖、可溶性蛋白和氨基酸含量在整个陈化期间一直表现下降。
The activities of amylase,invertase,neutral proteinase and the relevant chemical components of flue-cured tobacco from riping to aging were analysed.The results showed that the activity of amylase was high in fresh tobacco leaves and that of invertase was low;After curing,the activity of amylase decreased and that of invertase increased;Their activities decreased after redrying;while increased to the highest in three months of aging,due to the change of such conditions as temperature,then gradually decreased.The activity of neutral proteinase was high in fresh tobacco leaves and became weak after curing,it couldn't be detected after curing.The contents of starch,non -reducing sugar,soluble protein and amino acids continuously decreased during aging.
出处
《中国烟草科学》
CSCD
2003年第1期1-2,共2页
Chinese Tobacco Science
