酶法降解河南烤烟烟叶B2F、C3F和X2L淀粉的初步试验

Preliminary Experiments on Enzymic Degradation of Starch in Henan Flue-cured Tobacco, B2F, C3F and X2L

为降低初烤烟叶的淀粉含量,采用外加淀粉酶和糖化酶的办法对河南初烤烟叶B2F、C3F和X2L进行了处理。结果表明,酶处理后各等级烟叶的淀粉含量均有所降低。其较佳处理条件分别为:①对B2F,淀粉酶和糖化酶比例1∶1,加酶量40u/g,在温度45℃、湿度70%下作用2h;②对C3F,单独使用淀粉酶,加酶量20u/g,在温度25℃、湿度50%下作用4h;③对X2L,淀粉酶与糖化酶比例1∶5,加酶量80u/g,在温度35℃、湿度60%下作用2h。

In order to reduce the starch content of green leaf, Henan flue_cured tobacco, B2F, C3F and X2L, were treated with amylase and glucoamylase. The results showed that the starch content in the treated tobacco was decreased. The preferable treatment conditions were as follows: 1) for B2F, 40 units/g of mixture of amylase and glucoamylase ((1∶1,) w/w), temperature 45℃ and relative humidity 70% for 2 hours; 2) for C3F, 20 units/g of amylase, temperature 25℃ and relative humidity 50% for 4 hours; and 3) for X2L, 80 units/g of mixture of amylase and glucoamylase (1∶5, w/w), temperature 35℃ and relative humidity 60% for 2 hours.