烟叶生物酶活性与其等级和醇化时间的相关性

Enzyme Activities in Flue-cured Tobacco and Their Correlations with Tobacco Grades and Aging Duration

以云南烤烟K326为研究对象,对不同醇化时间和等级烟叶中的4种生物酶(蛋白酶、纤维素酶、淀粉酶和蔗糖酶)进行了检测。结果表明:不同醇化烟叶的蛋白酶、淀粉酶、纤维素酶和蔗糖酶的活性范围分别为4.3～10.3U、1.7～4.2U、7.7～18.7U和0.8～3.8U。醇化时间对生物酶的活性有较大影响,醇化时间较短的烟叶生物酶活性相对较高,随着醇化时间的延长,生物酶的活性逐渐下降。同时,烟叶部位等级与生物酶活性间存在显著相关性,相同醇化时间的烟叶中,中部烟叶(C3F)的生物酶活性均高于上部(B3F)和下部烟叶(X3F),上部与下部烟叶中生物酶活性差异不明显。

Four enzymes （protease, cellulase, amylase and sucrase） in Yunnan flue-cured tobacco cv. K326 of different grades sampled at different intervals during aging were examined. The results showed that the activities of protease, amylase, cellulase and sucrase ranged from 4.3 U to 10.3 U, 1.7 U to 4.2 U, 7.7 U to 18.7 U, and 0.8 U to 3.8 U, respectively. The activities of the enzymes were significantly influenced by aging duration and decreased with the proceeding of aging. Meanwhile, the enzyme activity was significantly correlated with leaf position and grade, it was stronger in cutters than in upper and lower leaves, however, there was no obvious difference between upper and lower leaves.