| 烤烟醇化过程中酶的作用与变化特征研究进展 |
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| 引用本文： | 孙敬国,YAN Tie-jun,闫铁军,司辉,何结望,谢豪,叶建美,涂书新. 烤烟醇化过程中酶的作用与变化特征研究进展[J]. 湖北农业科学, 2008, 47(10) |
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| 作者姓名： | 孙敬国 YAN Tie-jun 闫铁军 司辉 何结望 谢豪 叶建美 涂书新 |
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| 作者单位： | 华中农业大学资源与环境学院,武汉,430070;湖北中烟工业有限责任公司技术中心,武汉,430051;湖北省农业科学院经济作物研究所,武汉,430064 |
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| 基金项目： | 湖北省中烟有限责任公司重点攻关项目 |
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| 摘 要： | 烟叶醇化是改善烟叶香味、提高烟叶可用性的重要环节,是卷烟工业中的补加工方法.酶参与烤烟醇化过程中发生的一系列生物化学变化,时烤烟品质产生重要的影响.不同的酶在烤烟醇化过程中的变化规律与物质的变化密切相关.随醇化时间的延长,苯丙氨酸解氨酶和多酚氧化酶的活性呈现下降趋势,而淀粉酶随醇化时间的延长活性先上升后下降.酶在烟草醇化上的研究和应用尚处在探索阶段,充分利用酶的高效性和专一性等特点,将为酶在烟叶醇化增香、缩短醇化时间等方面开辟广阔的应用前景.
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| 关 键 词： | 烤烟 醇化 苯丙氨酸解氨酶(PAL) 多酚氧化酶(PPD) 淀粉酶 |
Advances in Enzyme Characterizations of Flue-cured Tobacco during the Aging Process |
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| SUN Jing-guo,YAN Tie-jun,SI Hui,HE Jie-wang,XIE Hao,YE Jian-mei,TU Shu-xin. Advances in Enzyme Characterizations of Flue-cured Tobacco during the Aging Process[J]. Hubei Agricultural Sciences, 2008, 47(10) |
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| Authors: | SUN Jing-guo YAN Tie-jun SI Hui HE Jie-wang XIE Hao YE Jian-mei TU Shu-xin |
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| Affiliation: | SUN Jing-guo1,YAN Tie-jun2,SI Hui2,HE Jie-wang2,XIE Hao2,YE Jian-mei3,TU Shu-xin1(1.College of Resources , Environment,Huazhong Agricultural University,Wuhan 430070,China,2.Technique Center,China Tobacco Industry Co.at Hubei,Wuhan 430051,3.Cash Crop Institute,Hubei Academy of Agricultural Sciences,Wuhan 430064,China) |
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| Abstract: | The aging process of flue-cured tobacco is a key step to improve aroma quality and to increase the usability in to-bacco industry.Enzymes take part in a series of biochemical changes and influence greatly the aging quality.The changes of enzyme activity are closely related to the combination and degradation of materials during the aging process.With the in-creasing of the aging time,the activity of phenylalanine ammonialyase and polyphenol oxidase is decreasing,but the activity of amylase increases at first... |
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| Keywords: | flue-cured tobacco aging phenylalanine ammonia-lyase(PAL) polyphenol oxidase(PPD) amylase |
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