| 氨基酸和壳聚糖对烤烟生理特性及香味品质的影响 |
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| 引用本文： | 宫长荣,张学伟,景延秋,余金恒,高 远.氨基酸和壳聚糖对烤烟生理特性及香味品质的影响[J].土壤,2010,42(1):59-64. |
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| 作者姓名： | 宫长荣 张学伟 景延秋 余金恒 高 远 |
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| 作者单位： | 1. 河南农业大学烟草学院,郑州,450002
2. 百色市烟草公司,广西百色,533000 |
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| 基金项目： | 河南省烟草专卖局项目 |
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| 摘 要： | 本文研究了叶面喷施氨基酸和壳聚糖对烤烟烟叶质体色素含量、酶活性的变异以及对致香物质含量的影响.结果表明:打顶后氨基酸处理烟叶叶绿素、类胡萝卜素、苯丙氨酸解氨酶(PAL)活性和脂氧合酶(LOX)活性较高,壳聚糖处理影响不显著;氨基酸处理的烟叶致香物质均比壳聚糖处理和CK高,尤其是对苯丙氨酸类、美拉德反应产物类影响显著,增幅分别达到20.9%、23.1%.壳聚糖对苯丙氨酸类致香物质有较大提高,增幅为17.6%.从整体上看,氨基酸处理调整了发育后期质体色素组分比例和相关酶类的活性,对烟叶香味品质的影响效果要好于壳聚糖.
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| 关 键 词： | 氨基酸 烤烟 香味 色素 苯丙氨酸解氨酶 脂氧合酶 |
Effects of amino acids and chitosan on physiological characteristics and aroma quality of flue-cured tobacco |
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| GONG Chang-rong,ZHANG Xue-wei,JING Yan-qiu,YU Jin-heng,GAO Yuan.Effects of amino acids and chitosan on physiological characteristics and aroma quality of flue-cured tobacco[J].Soils,2010,42(1):59-64. |
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| Authors: | GONG Chang-rong ZHANG Xue-wei JING Yan-qiu YU Jin-heng GAO Yuan |
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| Institution: | GONG Chang-rong1,ZHANG Xue-wei1,JING Yan-qiu1,YU Jin-heng2,GAO Yuan1 (1 College of Tobacco,Henan Agricultural University,Zhengzhou 450002,China,2 Baise Tobacco Company,Baise,Guangxi 533000,China) |
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| Abstract: | This paper studied the effects of foliar spraying of amino acids and chitosan on plastid pigment,enzymatic activity and aroma constituents of flue-cured tobacco leaves after topping.Results showed that: the contents of Chlorophyll and carotenoid,the activities of phenylalanine ammonia-lysae (PAL) and lipoxgenase (LOX) were higher than other treatments,chitosan treatment had no significant influence;the contents of aroma constituents of amino acids treatment were higher than those of chitosan treatment and C... |
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| Keywords: | Amino acids Flue-cured tobacco Aroma Pigment PAL LOX |
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