烤烟密集烘烤变黄期类胡萝卜素附其降解香气成分变化.docVIP

烤烟密集烘烤变黄期类胡萝卜素宋朝鹏12，武圣江2，高远2，许自成2，张卫建1，宫长荣2 （1南京农业大学农学院，南京 210095；2河南农业大学烟草学院，郑州 450002） μg·g-1 FW、19.00 μg·g-1 FW。叶黄质、新黄质、紫黄质含量在各处理中随温湿度的降低而降低。低温变黄处理β-胡萝卜素与叶黄素(叶黄质、新黄质、紫黄质)的比例和烤前相比均有所升高，高温变黄处理则与之相反。不同处理叶黄质与叶黄素的比例和烤前比均升高，而新黄质和紫黄质则与之相反。烤后烟叶T1、T2处理类胡萝卜素含量较低，尤其是T2处理，其值为76.31 μg·g-1。烤后烟叶类胡萝卜素降解香气成分含量以T2处理最高，为87.5634 μg·g-1，其次为T1处理，为81.1192 μg·g-1，显著高于其余处理。变黄期T1、T2处理有利于脂氧合酶（LOX）、过氧化物酶（POD）活性的充分表达，使类胡萝卜素降解更充分。相关分析表明，烘烤中变黄期POD活性与类胡萝卜素各组分呈显著正相关。【结论】变黄期低温和相对较低的湿度条件下，保持相对较高的酶活性，使LOX与POD之间的协同拮抗作用达到一种动态平衡，并在36—48 h适当延长相对较长的时间，对充分降解类胡萝卜素物质和改善烟叶香气品质是有利的。 关键词：密集烘烤；变黄期；类胡萝卜素；降解机理；香气成分 The Degradation Mechanism of Carotenoids in Flue-Cured Tobacco and the Changes of the Related Aroma Components in the Yellowing Stage During the Bulk Curing Process SONG Zhao-peng1,2, WU Sheng-jiang2, GAO Yuan2, XU Zi-cheng2, ZHANG Wei-jian1, GONG Chang-rong2 (1College of Agronomy, Nanjing Agricultural University, Nanjing 210095; 2College of Tobacco Science, Henan Agricultural University, Zhengzhou 450002) Abstract: 【Objective】 The changes of the contents of carotenoids components, the related enzymes activities, and the aroma components degraded by which in flue-cured tobacco in the yellowing stage during the bulk-curing process were studied in order to provide a theoretical basis for optimization and perfection of curing technology. 【Method】 The effects of different temperature and humidity conditions on the degradation of carotenoids, the related enzymes activities in the yellowing stage and the contents of aroma components in flue-cured tobacco during the bulk curing process were studied by using the electric-heated flue-curing barn designed and made by Henan Agricultural University. 【Result】 The results showed that the contents of carotenoids (β-carotene, lutein, neoxanthin, violaxthin) decreased gradually in the yellowing stage during the bulk curing process. At the end of yellowing stage the β-carotene contents of low temperature with low humidity (T1) and low temperature with middle humidity