密集烘烤过程中烤烟上部叶淀粉颗粒结构与酶解力变化.pdfVIP

中国农业科学 2012,45(13):2704-2710 Scientia Agricultura Sinica doi: 10.3864/j.issn.0578-1752.2012.13.014 密集烘烤过程中烤烟上部叶淀粉颗粒结构与酶解力变化 王 涛，贺 帆，田斌强，宋朝鹏，史龙飞，徐成龙，詹 军，宫长荣 （河南农业大学烟草学院，郑州 450002 ） 摘要：【目的】探讨密集烘烤过程中烤烟上部叶淀粉颗粒结构、特性和相关酶活性的变化，为合理调控上部 烟叶淀粉含量、提高上部叶质量提供理论依据。【方法】采用常规理化分析和扫描电子显微镜研究烘烤过程中上部 烟叶淀粉酶活性、酶解力与颗粒结构的变化规律。【结果】烘烤过程中，烟叶中淀粉含量变化主要在变黄期，淀粉 酶活性呈双峰曲线变化。淀粉颗粒的扫描电镜观察表明,鲜烟叶中淀粉颗粒主要为圆球形和长圆柱状，个别呈不规 则形状，颗粒表面有明显的凹槽内陷和层状结构；烘烤过程中，变黄期大量淀粉颗粒表面出现层状结构，长圆柱 状淀粉颗粒大量减少；烘烤结束，烤后烟叶中几乎没有长圆柱状淀粉颗粒。鲜烟叶颗粒长轴平均粒径为3.21 µm； 烘烤过程中淀粉颗粒长轴平均粒径整体上呈逐渐增大的趋势，38℃和42℃增加明显，42℃结束淀粉颗粒粒径增幅 60%以上，47℃以后变化差异不明显。烟叶中淀粉的酶解力在烘烤过程中的变化是先增大，在 38℃时达到峰值， 然后降低。【结论】密集烘烤过程中变黄期是烤烟淀粉降解、颗粒结构、特性变化的关键时期，通过调控变黄期的 烘烤环境条件对改善上部烟叶质量具有积极的作用。 关键词：烤烟；密集烘烤；淀粉；颗粒结构；酶解力 Changes of Granule Structure and Enzyme Hydrolysability of Upper Flue-Cured Tobacco Leaves Starch During Bulk Flue-Curing WANG Tao, HE Fan, TIAN Bin-qiang, SONG Zhao-peng, SHI Long-fei, XU Cheng-long, ZHAN Jun, GONG Chang-rong (College of Tobacco Science, He’nan Agricultural University, Zhengzhou 450002) Abstract: 【Objective 】 In order to provide a theoretical basis for reducing the starch content and improving the quality of upper flue-cured tobacco leaves, changes of granule structure and characteristics of flue-cured tobacco leaves starch and the related enzymes were studied during bulk flue-curing. 【Method 】Changes of the activity of amylase, enzyme hydrolysability and granule structure of upper flue-cured tobacco leaves starch were studied during flue-curing using conventional physical and chemical analysis and SEM. 【Result 】 The contents of the starch of tobacco leaves changed greatly at yellowing stage and the activity of amylase presented a double-peak curve during