烘烤过程多酚氧化酶抑制剂对烤烟多酚的影响

The Influence of Polyphenol Oxidase Inhibitors to the Fluecured Tobacco Polyphenol During Curing

选用4种多酚氧化酶抑制剂处理备烤烟叶,与对照进行烘烤比较试验。通过对烤后烤烟样品总酚、绿原酸、芸香苷含量及烘烤前鲜烟匀浆中多酚氧化酶活性的检测。比较结果显示:常规烘烤条件下4种抑制剂对烤烟多酚含量无明显影响;在不当的烘烤条件下,4种处理样品的多酚含量明显高于对照,其中对烤烟多酚降解抑制作用最强的是NaDiCa,聚乙烯吡咯烷酮相对弱些但无异味,它们可能是防止不当烘烤导致烟叶褐变的有效抑制剂。鲜活烤烟匀浆中4种抑制剂对多酚氧化酶活性抑制作用由强到弱依次为NaDiCa,聚乙烯吡咯烷酮,EDTA和硫脲。匀浆酶活性检测结果与整叶烘烤处理后烤烟样品总酚含量高低顺序不完全一致,可能是不同抑制剂在烟叶组织中渗透性不一致引起,值得进一步研究。

Four polyphenol oxidase inhibitors curing, a curing experiment was conducted to were used to treat the flue-cured tobacco leaves before contrast the treatments with the blank sample. Through the analysis of the content of polyphenol, chlorogenic acid and rutin in the samples after curing, and the polyphenol oxidase activity in the serosity of fresh tobacco leaves before curing, the result of contrast indicated that the four inhibitors have inapparent influence under the condition of normal curing; but under the condition of abnormal curing, the content of polyphe nol much than the blank sample remarkably. In the four inhibitors for restraining the in the treatment are decrease of polyphenol, the strongest is the NaDiCa, the PVP is weak but it is flavourless, they maybe the usable inhibitors preventing from brown-curing leaded by the improper curing. The sequence of inhibition to the activity of polyphenol oxidase in the serosity of fresh tobacco leaves, from strong to weak are ： NaDiCa,PVP, EDTA and （NH2） 2.. CS,The enzyme activities in the serosity are not exactly agree with the content of polyphenol in the sequence, it is probably caused by the variance of their osmosis, and it is worthy of study further.