摘要
特色烤烟品种CB-1各部位不同采收成熟度的烟叶在烘烤过程中关键温度点多酚氧化酶活性的变化规律研究表明,CB-1不同部位烟叶无论成熟度高低,在整个烘烤过程中PPO活性均高于对照K326。整个烘烤过程中上、中、下3个部位不同处理在46℃左右时PPO活性达到一个高峰,而此温度点正是酶促棕色化反应的敏感期,54℃之后烟叶中PPO活性基本消失,不同部位及成熟度之间差异不大。整个烘烤过程下、上部烟叶呈先降低后升高再降低的曲线变化规律,而中部叶呈先升高再降低的变化规律。因此,下部叶适当早采降低烟叶采收成熟度、中部烟叶适当提高烟叶采收成熟度、上部烟叶采取适宜的成熟度,有利于抑制棕色化反应,提高烟叶内在品质。
Polyphenol oxidase activities of different maturity degree of tobacco in different parts of CB-1 in the curing process critical temperature point were studied. The results showed that regardless of maturity in different parts of the level of tobacco in the entire baking process, PPO activity in CB-1 was higher than in the control K326. The PPO activity of different treatments reached a peak at about 46 ℃ ,and this point was the temperature of the enzymatic browning reaction of the sensitive period,the PPO activity in tobacco leaves disappeared after 54 ℃ and there was no significant difference between maturity. PPO variation of the curing process was that the lower and upper leaves decreased firstly then increased and decreased after the changes of the curve ,while the middle leaves increased firstly and then reduced. Therefore ,early harvest for the lower leaves ,an appropriate increase in the central tobacco leaf harvest maturity ,the appropriate maturity for upper leaves was conducive to inhibit the browning reaction and improve the internal quality tobacco.
出处
《现代农业科技》
2010年第23期54-55,57,共3页
Modern Agricultural Science and Technology
关键词
烟叶
多酚氧化酶
成熟度
烘烤
活性变化
tobacco
polyphenol oxidase
maturity
baking
activity changes
