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| 烤烟成熟期多酚及相关氧化酶活性的变化 | |
| 引用本文： | 王丹,杨虹琦,岳骞,周冀衡,张赛,龙翔.烤烟成熟期多酚及相关氧化酶活性的变化[J].湖南农业大学学报(自然科学版),2008,34(5). |
| 作者姓名： | 王丹 杨虹琦 岳骞 周冀衡 张赛 龙翔 |
| 作者单位： | 1. 湖南农业大学烟草科学与健康重点实验室,湖南,长沙,410128;湖南农业大学生物科学技术学院,湖南,长沙,410128 2. 湖南农业大学生物科学技术学院,湖南,长沙,410128 3. 湖南省郴州市永兴县烟草公司,湖南,郴州,423300 |
| 摘 要： | 研究了K326和红花大金元2个烤烟品种成熟期多酚及相关氧化酶活性的变化.结果表明,随着烟叶的成熟,叶片中的多酚和抗坏血酸的含量逐渐升高,打顶后30 d达到最高,此后这2类化合物的含量基本保持稳定.烟叶中多酚氧化酶和过氧化物酶活性在适熟时达到最高,此后迅速降低.K326和红花大金元的多酚含量变化趋势基本相同,但红花大金元的多酚积累量均高于K326,而K326的抗坏血酸含量和POD,PPO活性均高于红花大金元. |
| 关 键 词： | 烤烟 成熟期 多酚 多酚氧化酶 过氧化物酶 |
Activity of polyphenols and related oxidase during ripening of flue-cured tobacco |
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| WANG Dan,YANG Hong-qi,YUE Qian,ZHOU Ji-heng,ZHANG Sai,LONG Xiang.Activity of polyphenols and related oxidase during ripening of flue-cured tobacco[J].Journal of Hunan Agricultural University,2008,34(5). | |
| Authors: | WANG Dan YANG Hong-qi YUE Qian ZHOU Ji-heng ZHANG Sai LONG Xiang |
| Institution: | WANG Dan1a,1b,YANG Hong-qi1b*,YUE Qian1b,ZHOU Ji-heng1b,ZHANG Sai2,LONG Xiang1b (1 . a. Research Center of Tobacco Science , Health,b. College of Biosciences , Technology,HNAU,Changsha 410128,China,2.Yongxing Tobacco Company,Chenzhou,Hunan 423300,China) |
| Abstract: | The activities of polyphenols and several related oxidase were investigated during maturation of two fluecured tobacco varieties (K326 and Hongda).The results revealed that polyphenols and chlorogenic acid increased gradually through the ripening process,and reached the peak at the 30 day after topping and then maintained a stable status until harvest. The activities of PPO and POD were higher at due ripe period and decreased sharply during the subsequent process. The variation of polyphenols were similar b... |
| Keywords: | flue-cured tobacco maturation polyphenols PPO POD |
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