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    復(fù)烤片煙醇化過程中幾種化合物含量及相關(guān)酶活性的變化

    Changes in Chemical Compounds and Enzyme Activity in Redried Lamina of Flue-cured Tobacco during Aging

    • 摘要: 對醇化時期不同階段復(fù)烤片煙的總多酚(綠原酸和蕓香苷之和),、總脂質(zhì)、淀粉和蛋白質(zhì)的含量及多酚氧化酶(polyphenol oxidase, PPO),、脂氧合酶,、α-淀粉酶和蛋白酶活性進(jìn)行了測定。結(jié)果表明,，經(jīng)過18 個月的醇化,，多酚、總脂質(zhì),、淀粉和蛋白質(zhì)的含量分別下降20.0%, 15.0%, 11.5%和12.2%,。醇化前后，蕓香苷,、淀粉和蛋白質(zhì)含量差異不顯著,，總脂質(zhì)含量差異達(dá)顯著水平，總多酚,、綠原酸含量差異達(dá)極顯著水平,。PPO、脂氧合酶,、α-淀粉酶和蛋白酶的活性呈下降趨勢,，醇化前后4 種酶活性差異均達(dá)極顯著水平,。

       

      Abstract: Contents of polyphenol (chlorogenic acid and rutin), lipid, starch and protein, and activities of relevant enzymes, including PPO, lipoxygenase, α-amylase, and proteinase, in redried lamina of flue-cured tobacco were examined during aging. Results showed that the contents of polyphenol, lipid, starch and protein decreased by 20.0%, 15.0%, 11.5% and 12.2%, respectively, during the aging of 18 months. After the aging of 18 months, no significant changes occurred in the contents of rutin, starch, protein, yet the lipid content changed significantly (P≤0.05), the content of total polyphenol and chlorogenic acid changed much significantly (P≤0.01). The activities of polyphenol oxidase, lipoxygenase, amylase and proteinase all decreased during the whole aging. After aging of 18 months, the activities of four enzymes had highly significant difference(P≤0.01) with those before aging.

       

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