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变黄期温湿度对豫烟10号碳代谢及烤后品质的影响 被引量:7

Effect of Temperature and Humidity During Yellowing Stage on Carbon Metabolism and Cured Quality of Yuyan 10
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摘要 【目的】为进一步彰显浓香型新品种豫烟10号的品质,推动豫烟10号的示范推广。【方法】以豫烟10号中部叶为材料,研究了烘烤过程中变黄期不同温湿度对碳代谢酶活性、相关物质含量以及烤后品质的影响,探索豫烟10号变黄期适宜的温湿度条件。【结果】变黄期不同温湿度条件影响了烟叶碳代谢关键酶活性及相关物质含量,以中温中湿变黄T2处理更有利于淀粉的降解和总糖、还原糖的合成;在烤后24 h,淀粉酶活性与淀粉含量呈极显著负相关,蔗糖酶活性与淀粉含量呈极显著负相关、与总糖含量呈显著正相关,淀粉含量与总糖含量呈显著负相关;烤后烟叶的主要化学成分含量与评吸质量亦受到不同变黄温湿度条件的影响,以T2处理的淀粉含量最低、评吸质量得分最高。【结论】T2处理更能维持豫烟10号中部叶的碳代谢酶活性、促进淀粉的降解、提高烤后烟叶内在及评吸质量,适合在烟区推广应用。 【Objective】The present paper aimed to further improve the curing quality of the new cultivar Yuyan 10,and promote its demonstration and popularization.【Method】The experiment was carried out,and the middle leaves of Yuyan 10 were taken as materials.The effects of different temperature and humidity on the enzymes activities of carbon metabolism and the content of related substances during the yellowing stage,and cured quality were studied.【Result】The results showed that the activities of key enzymes in carbon metabolism and the contents of related substances were affected by different temperature and humidity conditions during yellowing stage.The treatment T2 was more conducive to the degradation of starch and the synthesis of total sugar and reducing sugar.24 hours after curing,amylase activity was extremely significant negatively correlated with starch content,sucrase activity was extremely significant negatively correlated with starch content and significant positively correlated with total sugar content,starch content was significant negatively correlated with total sugar content.The main chemical composition content and sensory quality of cured leaves were also affected by temperature and humidity,the T2 has the lowest starch content and the best sensory quality during three treatments.【Conclusion】Synthesizing the above analyses,the temperature and humidity of T2 were the best to maintain enzyme activity of carbon metabolism,to promote degradation of starch and improve sensory quality.Therefore,the conditions T2 were compatible to promote in tobacco growing area.
作者 高相彬 宗胜杰 孟智勇 赵凤霞 李建华 刘芳 马浩波 朱银峰 张国平 GAO Xiang-bin;ZONG Sheng-jie;MENG Zhi-yong;ZHAO Feng-xia;LI Jian-hua;LIU Fang;MA Hao-bo;ZHU Yin-feng;ZHANG Guo-ping(Tobacco Institute of Henan Academy of Agricultural Sciences,Henan Xuchang 461000,China;Xuchang Tobacco Company,Henan Xuchang 461000,China)
出处 《西南农业学报》 CSCD 北大核心 2019年第10期2454-2458,共5页 Southwest China Journal of Agricultural Sciences
基金 河南省科技攻关项目(182102110478) 河南省农业科学院科研发展专项资金项目 许昌市烟草公司科技项目(工业导向型烤烟密集烘烤工艺研究)
关键词 变黄期 温湿度 豫烟10号 碳代谢 烤后品质 Yellowing stage Temperature and humidity Yuyan 10 Carbon metabolism Cured quality
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