半晾半烤对上部烟叶淀粉降解和相关酶活性及品质的影响

以烤烟品种中烟100和云烟87的上部叶为材料,研究不同晾黄时间(48、60、72 h)对烟叶烘烤过程中淀粉降解及淀粉酶和淀粉磷酸化酶活性的影响。结果表明:与对照(常规烘烤)相比,晾制处理的烟叶在烘烤过程中淀粉酶活性提前12 h达到第1次高峰,适当延长了淀粉酶的有效活性时间;与对照相比,烘烤前期淀粉磷酸化酶活性有所降低,在烘烤后期下降不明显,其中,晾黄60 h后烘烤烟叶的淀粉酶和淀粉磷酸化酶活性、淀粉降解量均较高,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,上部烟叶的可用性较高。

Effect of partial drying and partial baking on starch degradation, on related enzymatic activities and on chemical compositionof upper flue-cured tobacco leaves

The upper leaves of flue-cured tobacco of tobacco cultivars Zhongyan 100 and Yunyan 87 were used to study the effect of different drying periods(48,60,72 h) on the activities of amylase and starch phosphorylase.Compared to the routine baking process,amylase activity of the leaves pretreated with air drying reached its first peak 12 h earlier during the baking process,which extended the life time of amylase;the starch phosphorylase activity in the early period of baking process decreased,but in the late period the decrease was not obvious.The leaves pretreated with 60 h of air drying had high activities of amylase and starch phosphorylase,high amylase degradation,and the amylase content was low while the contents of water-soluble total sugar and reducing sugar were high in these leaves,these cured upper leaves with balanced chemical components are considered highly applicable.