不同主脉脱水率烟叶主要生理生化特性指标及烟叶质量差异性研究

Study on the Difference of Main Physiological and Biochemical Characteristics and Quality of the Flue-cured Tobacco Leaves with Different Vein Dehydration Rates

为探讨不同主脉脱水率对烤后烟叶质量的影响,以烤烟品种翠碧1号为材料,烤前对鲜烟进行不同主脉脱水率处理,分析不同主脉脱水率烟叶主要生理生化特性指标,及烤后烟叶质量指标。结果表明:与主脉未脱水鲜烟相比,当鲜烟烤前主脉脱水10%±1%、20%±1%情况下,鲜烟保护性酶SOD、CAT、POD及MDA含量,α-淀粉酶、β-淀粉酶、淀粉磷酸化酶和叶绿素降解酶活性,及烤后烟叶物理性状、化学成分、外观质量和感官质量等,均无显著性差异,X2F和C3F烟叶的物理性状、CCUI、外观质量和感官质量的综合评价权重总分值,比对照依次分别高0.3~0.8和低0.4~1.4;但当主脉脱水30%±1%时,由于鲜烟酶活性等主要生理生化指标产生显著性差异,导致烤后烟叶质量出现显著性差异。本研究结果为低温低湿闭式烘烤在翠碧1号烘烤提质上的应用提供了新途径。

In order to study the effect of different main vein dehydration rate on the quality of flue-cured tobacco,Cuibi no.1 as the material,fresh tobacco was treated under different main vein dehydration rates before baking,and the main physiological and biochemical characteristics indexes of tobacco leaves with different main vein dehydration rates were analyzed.The results showed that compared with the fresh tobacco without main vein dehydration,when the main vein dehydration was 10%±1%and 20%±1%,the contents of SOD,CAT,POD and MDA of fresh tobacco were lower thanα-amylase,β-amylase,(α+β)-amylase,starch phosphorylase and chlorophyll degrading enzyme,as well as the physical properties,main chemical components,appearance quality and sensory quality of flue-cured tobacco leaves were not significantly difference.The total weight scores of physical properties,CCUI,appearance quality and sensory quality of X2F and C3F tobacco leaves were 0.3-0.8 higher and 0.4-1.4 lower than that of the control respectively.However,when the free water in the main vein was dehydrated by 30%±1%,there was a significant difference in the main physiological and biochemical indexes such as enzyme activity of fresh tobacco,resulting in a significant difference in the quality of flue-cured tobacco.The results of this study provided a new way for the application of low temperature and low humidity closed baking in baking of Cuibi no.1.