晾晒烟调制过程中酶促棕色化反应及调控方法

Enzymatic Browning Reaction and Its Regulation Method during the Process of Sun/Air-cured Tobacco

对晾晒烟叶在调制过程中酶促棕色化反应的过程、本质、反应发生的条件及影响因素进行了综述,探讨了晾晒烟叶调制过程中多酚氧化酶活性抑制剂、激活剂、环境温湿度条件、环境pH值和氧气浓度等对酶促棕色化反应的调控作用,并从基因调控多酚氧化酶(PPO)表达以及多酚氧化酶天然激活剂和抑制剂的应用角度提出了进一步发展的方向,旨在为晾晒烟调制过程中酶促棕色化反应的调控提供参考。

In this paper,the processes,characters, reaction condition and influence factors of enzymatic browning reaction during theprocess of sun/air-cured tobacco leaves were summarized, and the effects of polyphenol oxidase activity inhibitors and activators, environmental temperature and humidity conditions, environmental pH and oxygen concentration on the enzymatic browning reactionwere discussed,and at last the further development from expression of polyphenol oxidase （PPO） and the application of polyphenol oxidase natural activators and inhibitors were put forward in the future, in order to provide the reference for the control of enzymaticbrowning reaction during the process of sun/air-cured tobacco.