K326和红花大金元在烘烤过程中烟叶淀粉含量和淀粉酶活性变化规律

Studies on Variations of Leaf Starch Content and Activities of Amylase in K326 and Hongda During the Flue-curing Process

通过对K326和红花大金元(HD)的中部烟叶在烘烤过程中的α-淀粉酶活性、β-淀粉酶活性和淀粉含量的变化规律的研究表明:烘烤过程中烟叶的α-淀粉酶活性有3个高峰值,β-淀粉酶活性有两个高峰值。淀粉含量在烘烤开始后迅速下降,HD淀粉含量平均值从39 2%下降到9 71%,K326平均值从25 32%下降到7 03%,48h后略有回升(回升约3%),84h后又继续下降至最低点(HD降至7 33%,K326降至6 4%).K326和HD的淀粉含量变化规律基本上相同。在烘烤开始到36h,HD的淀粉含量与β-淀粉酶活性有显著负相关,相关系数r=-0 969(r0 05=0 95);K326淀粉酶活性和淀粉含量没有明显的相关性。

The variations of starch content and activities of α-amylase and β-amylase were studied in cutter leaves of K326 and HD during the fluecuring process. The results showed that there were three activity peak values for α-amylase and two for β-amylase. The starch content was decreased rapidly during the first 48 h of fluecuring process (the average value lowered from 39.2% to 971% in HD and from 2532% to 703% in K326), then the value went up slightly and declined to the lowest point after fluecuring 84 h (the value was 733% in HD and 64% in K326 respectively). The starch content demonstrated the same variation trends in both HD and K326. During the first 36 h of fluecuring, the starch content of HD was correlated significantly and negatively with the activity of β-amylase and the correlation coefficient was -0969, however,the value in K326 had no obvious correlation with the amylase activity.