摘要
综述了烤烟叶片淀粉和蔗糖合成的场所、途径以及二者之间的相互转化以及调控;影响烤烟淀粉含量的主要因素;淀粉及代谢产物对烤烟香吃味的影响。
The location and pathway of biosynthesis for starch and sucrose, mutually transforming and allotting between them by controlling measures in flue-cured tobacco leaves are reviewed. The main influential factors of the content of starch in flue-cured tobacco leaves are summarized. Effects of starch and its decomposing product on aroma and flavor of flue-cured tobacco leaves are discussed.
出处
《云南农业大学学报》
CAS
CSCD
2004年第3期290-294,共5页
Journal of Yunnan Agricultural University
基金
云南省烟草公司资助(99A13)
关键词
烤烟
淀粉
蔗糖
香吃味
flue-cured tobacco
starch
sucrose
aroma and flavor
