K326和红花大金元在烘烤过程中烟叶淀粉含量和淀粉酶活性变化规律

 通过对K326和红花大金元（HD）的中部烟叶在烘烤过程中的α－淀粉酶活性、β－淀粉酶活性和淀粉含量的变化规律的研究表明:烘烤过程中烟叶的α－淀粉酶活性有3个高峰值,β－淀粉酶活性有两个高峰值。淀粉含量在烘烤开始后迅速下降,HD淀粉含量平均值从39.2%下降到9.71%,K326平均值从 25.32%下降到7.03%,48 h后略有回升（回升约3%）,84 h后又继续下降至最低点（HD降至7.33%,K326降至6.4%）. K326和HD的淀粉含量变化规律基本上相同。在烘烤开始到36 h,HD的淀粉含量与β－淀粉酶活性有显著负相关,相关系数r=-0.969(r_0.05＝0.95);K326淀粉酶活性和淀粉含量没有明显的相关性。

Studies on Variations of Leaf Starch Content and Activities of Amylase in K326 and Hongda During the Flue-curing Process

The variations of starch content and activities of α－amylase and β－amylase were studied in cutter leaves of K326 and HD during the flue-curing process. The results showed that there were three activity peak values for α－amylase and two for β－amylase. The starch content was decreased rapidly during the first 48 h of flue-curing process (the average value lowered from 39.2% to 9.71% in HD and from 25.32% to 7.03% in K326), then the value went up slightly and declined to the lowest point after flue-curing 84 h (the value was 7.33% in HD and 6.4% in K326 respectively). The starch content demonstrated the same variation trends in both HD and K326. During the first 36 h of flue-curing, the starch content of HD was correlated significantly and negatively with the activity of β－amylase and the correlation coefficient was -0.969, however,the value in K326 had no obvious correlation with the amylase activity.