亚氯酸钠对烤烟酶促棕色化反应及烟叶质量的影响

为研究亚氯酸钠(SC)对烤烟烘烤过程中酶促棕色化反应及烟叶烘烤质量的影响,以K326为试验材料,通过烘烤试验分析了SC对烤烟烘烤过程中多酚氧化酶(PPO)活性、烤后烟叶多酚含量、常规化学成分、感官质量及经济性状的影响。结果表明:SC处理和对照烟叶在烘烤过程中多酚氧化酶(PPO)活性变化表现出基本相同的规律,但SC处理烟叶PPO活性均低于同期对照烟叶。SC处理中部叶莨菪亭和绿原酸含量显著高于对照,但多酚总量与对照无显著差异;SC处理上部叶绿原酸、新绿原酸、隐绿原酸、芸香苷、多酚总量均显著高于对照。SC处理显著提高了烤后烟叶的氯含量和还原糖含量,使化学成分更趋协调。SC处理烤后烟叶感官质量较对照有所改善,经济性状较对照显著提高。SC抑制了烟叶烘烤过程中的酶促棕色化反应,提高了烤后烟叶质量。

Effects of sodium chlorite on enzymatic browning reaction and curing quality of flue-cured tobacco

In order to study the effects of sodium chlorite (SC) on enzyme browning reaction and curing quality,the PPO activity,polyphenol content,chemical composition,smoking quality and economic characters of cured leaves of K326 were investigated.The results indicated that changes of PPO activity of tobacco leaves treated with SC and the control tobacco leaves were similar,but PPO activity of tobacco leaves treated with SC was lower than control tobacco leaves.The scopoletin and chlorogenic acid contents of middle leaves treated with SC were higher than the control leaves,but there was no significant difference of total polyphenol contents between SC treated and the control leaves.The chlorogenic acid,neochlorogenic acid,cryptochlorogenic acid,rutin and total polyphenol contents were higher than the control leaves.SC increased the chlorine and reducing sugar contents obviously,and made the chemical composition more coordinated.SC improved the smoking quality slightly,and increased the economic characters obviously.In conclusion,SC inhibited the enzymatic browning reaction and improved curing quality of flue-cured tobacco.