| 摘要: |
| 以3个烤烟品种为试材,研究了不同陈化时期烤烟叶片中多酚氧化酶、过氧化物酶、淀粉酶、蛋白酶酶活性及相关化学成分的动态变化。结果表明:随着陈化时间的延长,烟叶中多酚氧化酶、过氧化物酶、淀粉酶、蛋白酶酶活性呈现先升高后降低的单峰变化规律,3个烤烟品种中的4种酶分别在陈化6或9个月时酶活性达到47.7 u/g、54.27 u/g、12 mg/g和4.74 u/g的最大均值。不同陈化时期3个品种烟叶中酚类物质和色素类物质的含量整体呈现下降趋势,相对陈化初期含量分别平均降低了12.92%和17.85%;3个品种烟叶中淀粉、可溶性蛋白质含量则呈现一定幅度的降低,与陈化初期相比其含量分别平均降低了8.07%和45.47%。 |
| 关键词: 烤烟,陈化,酶活性,化学成分 |
| DOI：10.11841/j.issn.1007-4333.2006.04.081 |
| 投稿时间：2006-01-15 |
| 基金项目:国家烟草专卖局资助项目(110200401014) |
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| Analysis of enzyme activity and relevant chemical components of flue-cured tobacco in different stages of aging |
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| Abstract: |
| The dynamic change of polyphenol oxidase,peroxidase,amylase and protease activities as well as of relevant chemical composition of three flue-cured tobacco varieties were studied.The results showed that activity of polyphenol oxidase,peroxidase,amylase and protease increased at the earlier stage of aging and decreased at the later stage.This activity reached 47.7?u/g,54.27?u/g,12?mg/g and 4.74?u/g respectively after aged 6 or 9 months.The contents of polyphenols and pigments tended to decrease with the length of aging time,they decreased 12.92% and 17.85% respectively,compared with those in tobacco leaves at earlier stage.The contents of starch and soluble protein also tended to decrease with the length of aging time;they decreased by 8.07% and 45.47% respectively,compared with the contents in tobacco leaves at earlier stage. |
| Key words: flue-cured tobacco,aging,enzyme activity,chemical components |
