烘烤过程中温湿度对烤烟淀粉降解及相关酶活性的影响

以烤烟品种红花大金元和K326的中部叶为材料，研究了不同烘烤温湿度下烟叶中淀粉酶和淀粉磷酸化酶活性对淀粉降解的影响。结果表明，烘烤过程中，淀粉酶和淀粉磷酸化酶活性均出现2次高峰，分别处于烘烤的变黄中期和定色前期；淀粉的降解集中在烘烤的变黄期，进入定色前期淀粉降解缓慢，定色后期至烘烤结束时，淀粉降解甚微。低温低湿变黄，慢速升温定色的烟叶中淀粉降解量、降解速率，淀粉酶和淀粉磷酸化酶活性均较高，烤后烟叶淀粉含量较低，水溶性总糖、还原糖含量较高，各种化学成分较为协调。

Effects of Temperature and Humidity on Starch Degradation and Related Enzyme Activities of Flue-cured Tobacco during Flue-curing Process

The effect of the activity of amylase and starch phosphorylase on the starch degradation in tobacco leaves under different temperatures and humidities were studied using the middle leaves of flue-cured tobacco in cultivar's HD and K326.The result indicated there were two peaks of activities for amylase and starch phosphorylase during flue-curing.The first was at middle stage of yellowing,and the other one was at the beginning of fixing-color.Starch degradation in tobacco leaves was concentrated in the period of yellowing,and slowed down in the earlier stage of fixing-color,then nearly stopped from later stage of fixing-color to the end of flue-curing.The quantity and the velocity of starch degradation,the activities of amylase and starch phosphorylase were relatively high,the content of starch was lower,while the content of soluble sugar and reducing sugar were higher and all of the chemical components were relatively harmonized in the cured tobacco leaves yellowed under lower temperature and humidity and fixed color with slow heating speed.