烘烤環(huán)境對煙葉淀粉酶和淀粉磷酸化酶活性的影響
Effects of curing environment on activity of amylase and starch phosphorylase in flue- cured tobacco leaves
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摘要: 以烤煙品種紅花大金元和K326 的中部葉為材料, 研究了烘烤過程中煙葉淀粉酶和淀粉磷酸化酶活性變化及烘烤環(huán)境對這兩種酶活性的影響,。結(jié)果表明, 烘烤過程中煙葉淀粉酶活性出現(xiàn)兩次高峰, 分別在烘烤的36 h 和72 h時(shí); 在鮮煙葉中淀粉磷酸化酶活性較高, 隨著烘烤進(jìn)程, 至24 h 時(shí)達(dá)第1 次高峰, 之后降低, 48 h 時(shí)出現(xiàn)低谷, 隨后又于72 h 時(shí)達(dá)第二次高峰。在整個(gè)烘烤過程中, 采用低溫低濕變黃, 慢速升溫定色的烘烤環(huán)境, 使煙葉內(nèi)淀粉酶和淀粉磷酸化酶活性較高, 有利于煙葉淀粉的降解,。Abstract: The effects of curing environment on the activity changes of amylase and starch phosphorylase in tobacco leaves during flue- curing were studied with the flue- cured tobacco cv. HD and K326. The results indicated that two peaks of amylase activity occured at the 36th and 72nd hour in curing respectively. The activity of starch phosphorylase was relatively higher in fresh leaves and reached its first peak at 24th hour in curing, followed by a valley at the 48th hour, and then the second peak at the 72nd hour. During the whole process of fluecuring,the activity of amylase and starch phosphorylase was relatively high in tobacco leaves with lower temperature and humidity yellowing, slow heating speed color- fixing, which were beneficial to the degradation of starch.
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