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烤烟烘烤过程中淀粉酶及淀粉含量的变化
引用本文:杨焕文,丁金玲,耿宗泽,李佛琳.烤烟烘烤过程中淀粉酶及淀粉含量的变化[J].云南农业大学学报,2003,18(4):385-388.
作者姓名:杨焕文  丁金玲  耿宗泽  李佛琳
作者单位:云南农业大学烟草学院,云南农业大学烟草学院,云南农业大学烟草学院,云南农业大学烟草学院 云南昆明650201,云南昆明650201,云南昆明650201,云南昆明650201
基金项目:云南省烟草公司资助(99A13)
摘    要: 通过对烤烟品种红花大金元和K326的3个施氮量的烟叶烘烤过程中α-淀粉酶、β-淀粉酶活性的变化和烟叶淀粉含量的研究得出如下结论。2个品种3个施氮量处理烟叶α-淀粉酶变化曲线都呈现双峰曲线,两个高峰出现在烘烤过程的36 h和60 h. β-淀粉酶变化的曲线也呈现双峰曲线,两个高峰值出现在烘烤后36 h和72 h. 2个品种3种施氮量处理烟叶淀粉含量都是从烘烤开始至48 h均迅速下降,烘烤48 h至烘烤结束烟叶淀粉含量下降趋势趋于平稳。

关 键 词:烤烟  烘烤  α-淀粉酶  β-淀粉酶  烟叶  淀粉含量  变化
文章编号:1004-390X(2003)04-0385-04
收稿时间:2003-4-17

Variations of Activity of Amylase and Starch Content in Tobacco Leaves During Flue-curing Process
YANG Huan-wen,DING Jin-ling,GENG Zong-ze,LI Fuo-lin.Variations of Activity of Amylase and Starch Content in Tobacco Leaves During Flue-curing Process[J].Journal of Yunnan Agricultural University,2003,18(4):385-388.
Authors:YANG Huan-wen  DING Jin-ling  GENG Zong-ze  LI Fuo-lin
Institution:(College of Tabocco Science of Yunnan Agricultural University, Kunming 650201, China)
Abstract:In this paper the activity of alpha-amylase and beta-amylase and the accumulations of starch in the cutters of the HD's and K326's flue-cured tobacco varieties of three different levels of nitrogen applications were studied in the flue-curing process. There are two climaxes in the curves of variations of alpha-amylase at the three levels of nitrogen fertilizer applications of the two varieties, and they appear the 36th hour and the 60th hour respectively in the flue-curing process. Beta-amylase's curves have two climaxes, which appear from the 36th hour to the 72nd hour in the flue-curing process. All starch content in the tobacco leaves of two varieties at three levels of nitrogen fertilizer applications decreased rapidly from the beginning of the flue-curing, and reduced gradually from the 48th to the end of the flue-curing process.
Keywords:tobacco  flue-curing  alpha-amylase  beta-amylase  flue-cured tobacco leaves  starch content  variation
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