密集烘烤过程中烤烟上部叶淀粉颗粒结构与酶解力变化

doi:10.3864/j.issn.0578-1752.2012.13.014

摘要/Abstract

摘要： 【目的】探讨密集烘烤过程中烤烟上部叶淀粉颗粒结构、特性和相关酶活性的变化，为合理调控上部烟叶淀粉含量、提高上部叶质量提供理论依据。【方法】采用常规理化分析和扫描电子显微镜研究烘烤过程中上部烟叶淀粉酶活性、酶解力与颗粒结构的变化规律。【结果】烘烤过程中，烟叶中淀粉含量变化主要在变黄期，淀粉酶活性呈双峰曲线变化。淀粉颗粒的扫描电镜观察表明,鲜烟叶中淀粉颗粒主要为圆球形和长圆柱状，个别呈不规则形状，颗粒表面有明显的凹槽内陷和层状结构；烘烤过程中，变黄期大量淀粉颗粒表面出现层状结构，长圆柱状淀粉颗粒大量减少；烘烤结束，烤后烟叶中几乎没有长圆柱状淀粉颗粒。鲜烟叶颗粒长轴平均粒径为3.21 µm；烘烤过程中淀粉颗粒长轴平均粒径整体上呈逐渐增大的趋势，38℃和42℃增加明显，42℃结束淀粉颗粒粒径增幅60%以上，47℃以后变化差异不明显。烟叶中淀粉的酶解力在烘烤过程中的变化是先增大，在38℃时达到峰值，然后降低。【结论】密集烘烤过程中变黄期是烤烟淀粉降解、颗粒结构、特性变化的关键时期，通过调控变黄期的烘烤环境条件对改善上部烟叶质量具有积极的作用。

关键词: 烤烟, 密集烘烤, 淀粉, 颗粒结构, 酶解力

Abstract: 【Objective】 In order to provide a theoretical basis for reducing the starch content and improving the quality of upper flue-cured tobacco leaves, changes of granule structure and characteristics of flue-cured tobacco leaves starch and the related enzymes were studied during bulk flue-curing.【Method】Changes of the activity of amylase, enzyme hydrolysability and granule structure of upper flue-cured tobacco leaves starch were studied during flue-curing using conventional physical and chemical analysis and SEM. 【Result】 The contents of the starch of tobacco leaves changed greatly at yellowing stage and the activity of amylase presented a double-peak curve during flue-curing. The SEM observation showed that most of the tobacco leaves starch were spheroidal and long cylindrical and some individual was irregular shape. The granule surface had obvious depression and layered structure. The layer structure appeared on the surface of large amounts of starch granules and the starch of long cylindrical was much reduced at yellowing stage. There was almost no existence of long cylindrical starch in flue-cured tobacco leaves. The average long-axis-diameter was 3.21 µm of fresh tobacco leaves starch. And the average long-axis-diameter of starch increased gradually during the flue-curing and it increased obviously at 38℃ and 42℃. The diameter of starch granule increased by more than 60% at the end of 42℃ and there was no remarkable difference after 47℃. Enzyme hydrolysability of flue-cured tobacco leaves starch increased with the proceeding of curing and there was a peak at 38℃ and then decreased. 【Conclusion】The yellowing stage was the critical period for the degradation and changes of granule structure and characteristics of flue-cured tobacco leaves starch during bulk flue-curing. It would have positive effects to improve the quality of upper flue-cured tobacco leaves by controlling the curing environments at yellowing stage.

Key words: flue-cured tobacco, bulk flue-curing, starch, granule structure, enzyme hydrolysability

王涛, 贺帆, 田斌强, 宋朝鹏, 史龙飞, 徐成龙, 詹军, 宫长荣. 密集烘烤过程中烤烟上部叶淀粉颗粒结构与酶解力变化[J]. 中国农业科学, 2012, 45(13): 2704-2710.

WANG Tao, HE Fan, TIAN Bin-Qiang, SONG Chao-Peng, SHI Long-Fei, XU Cheng-Long, ZHAN Jun, GONG Chang-Rong. Changes of Granule Structure and Enzyme Hydrolysability of Upper Flue-Cured Tobacco Leaves Starch During Bulk Flue-Curing[J]. Scientia Agricultura Sinica, 2012, 45(13): 2704-2710.

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