不同产区烤烟醇化过程中α-淀粉酶活性的变化

Changes of α-Amylase Acivity of Flue-cured Tobacco during Alcoholization Period in Different Areas

以六大烤烟产区(云南、湖北、东北、四川、贵州和福建)的烟叶为试验材料,研究醇化过程中烤烟α-淀粉酶活性的变化。结果表明,醇化过程中烤烟α-淀粉酶活性随时间的延长先上升后下降,且在醇化15个月时其活性达到最大;相关分析显示,α-淀粉酶活性与烤烟感官质量呈极显著正相关;α-淀粉酶活性与醇化时间的回归模型为y赞=-0.017 x2+0.52 x+1.77,方程检验极显著。通过检测α-淀粉酶活性,利用回归模型预测烤烟的感官质量,从而为烟叶工业利用提供指导。

Tobacco leaves from six flue-cured tobacco producing areas including Yunnan, Hubei, Dongbei, Siehuan, Guizhou and Fujian were clooected to study the activities of a-amylase in the aging process. Results showed that the activity of （x- amylase increased first and then decreased, reaching the highest level in the fifteen month. The correlation between the activity of a-amylase and sensory quality was significantly positive. The regression models was y=-0.017 x^2＋0.52 x＋1.77. The equation inspection was very significant. The a-amylase activity and aging time was used to establish the sensory quality of fluecured tobacco. The application of enzymologieal model was effective to predict the quality of flue-cured tobacco.