CAJ | 학술논문

对不同成熟度的鲜烟叶在烘烤过程中主要生理生化变化规律及其烤后质量进行了系统的研究.结果表明,不同成熟度烟叶在烘烤过程中淀粉酶活性的变化规律均呈双峰曲线,变黄前、中期各处理烟叶淀粉酶活性的升高和淀粉相对降解量呈动态正相关,但后期相关性不高,说明淀粉的降解与多种因素有关,不仅仅受淀粉酶的影响.烟叶淀粉和色素的降解规律一致,均在变黄期(45℃以前,含水量30%以上)快速降解,特别是烘烤的前48 h降解量最大,之后变缓.淀粉和叶绿素含量随成熟度的提高而明显降低.在烘烤过程中,成熟度适宜的烟叶SOD和POD等保护酶活性较高,而PPO活性较低,棕色化发应不容易发生.适熟鲜烟叶淀粉含量较高,烘烤中降解较快,烤后烟叶外观质量较好,淀粉含量低而糖含量高,主要化学成分比较协调,感官评吸质量较理想.
대불동성숙도적선연협재홍고과정중주요생리생화변화규률급기고후질량진행료계통적연구.결과표명,불동성숙도연협재홍고과정중정분매활성적변화규률균정쌍봉곡선,변황전、중기각처리연협정분매활성적승고화정분상대강해량정동태정상관,단후기상관성불고,설명정분적강해여다충인소유관,불부부수정분매적영향.연협정분화색소적강해규률일치,균재변황기(45℃이전,함수량30%이상)쾌속강해,특별시홍고적전48 h강해량최대,지후변완.정분화협록소함량수성숙도적제고이명현강저.재홍고과정중,성숙도괄의적연협SOD화POD등보호매활성교고,이PPO활성교저,종색화발응불용역발생.괄숙선연협정분함량교고,홍고중강해교쾌,고후연협외관질량교호,정분함량저이당함량고,주요화학성분비교협조,감관평흡질량교이상.
Physiological and biochemical changes in flue-cured tobacco leaves of different maturity during flue-curing and tobacco quality after curing were studied. The results indicated that the amylase activity in the curing process showed a double-peak curve change, the increase of amylase activity and starch degradation showed relatively dynamic correlation during the early period of yellowing stage, but not that high correlation at late stage, this showed that the degradation of starch were affected by a variety of factors, not only affected by amylase. The degradation of starch and chlorophyll were the same, starch and chlorophyll were degraded rapidly at yellowing stage (before 45℃, more than 30% moisture content), especially in 48 hours, then degradation became slowly. Starch and chlorophyll content decreased with the increase of maturity. Major protective enzymes SOD and POD activity of ripe leaves were higher, and PPO activity lower, the enzymatic browning reaction became difficult. The starch degradation rate of the ripe leaf was most rapid, the starch content of the cured leaves was low and had good quality.