摘要
烘烤过程中相关酶活性的高度及持续时间的长短直接决定烟叶组织细胞内生理生化变化的速度和方向,最终影响烟叶的烘烤质量,而酶活性又与烘烤过程中温湿度变化密切相关。系统介绍了烘烤温湿度与烟叶品质形成过程中相关酶活性的关系,综述了烘烤环境温湿度对烤烟淀粉酶、蛋白质酶、叶绿素降解、活性氧及抗氧化酶和细胞壁酶活性的影响,提出了密集烘烤过程中的突出问题,并对解决方案进行了探讨。
The speed and direction of intracellular physiology and biochemistry change was decided by relevant intracellular enzyme activity that influenced on the quality of flue-cured tobacco. The influence of temperature and humidity in flue-cured barn on activities of starch enzyme, protein enzyme, degrade of chlorophyll, active oxygen, antioxidase, and cytoderm enzyme was introduced. The intensive questions during flue-curing were brought up and correspondent solutions were discussed.
出处
《广东农业科学》
CAS
CSCD
北大核心
2013年第19期14-16,24,共4页
Guangdong Agricultural Sciences
基金
广西烟草公司科技项目(桂烟科[2011]3号)
关键词
烤烟
烘烤
酶
温度
湿度
flue-cured tobacco
flue-curing
enzyme
temperature
humidity
