摘要
由多酚氧化酶(PPO)介导的酶促棕色化反应是烟草调制、醇化过程中普遍存在的问题,严重影响烟叶质量。本文介绍了影响酶促棕色化反应的因素,对农学、物理、化学和生物学等酶促棕色化反应调控技术进行了综述,探讨了各种调控方法的优缺点。
Browning reaction induced by polyphenol oxidase （PPO） generally appeared in the curing and fermentation of tobacco, which might affect tobacco leaf quality. The influential factors of enzymatic browning reaction, and its control techniques in agronomic, physical, chemical and biological aspects were reviewed in this paper. Additionally, the advantages and disadvantages of controlling methods were also discussed.
出处
《中国烟草科学》
CSCD
2008年第6期71-77,共7页
Chinese Tobacco Science
关键词
烟草
多酚氧化酶
酶促棕色化
调控技术
tobacco
polyphenol oxidase
enzymatic browning
control technique
