摘要： 为探索烟叶在烘烤过程中淀粉降解类酶的活性动态，为科学烘烤提供理论依据，以烤烟品种红花大金元和K326的中部叶为材料，研究了烘烤过程中烟叶淀粉酶和淀粉磷酸化酶活性变化及烘烤温湿度环境对淀粉酶和淀粉磷酸化酶活性的影响。结果表明：烘烤过程中烟叶淀粉酶活性出现2次高峰，分别在烘烤的36 h和72 h，烘烤结束时活性较低；在鲜烟叶中淀粉磷酸化酶活性较高，随着烘烤过程的推进，至24 h达第1次高峰，之后降低，48 h时出现低谷，随后又于72 h达第2次高峰。在整个烘烤过程中，采用低温低湿变黄，慢速升温定色的烘烤环境，烟叶内淀粉酶和淀粉磷酸化酶活性较高，有利于烟叶淀粉的降解。

关键词: 烤烟, 淀粉酶, 淀粉磷酸化酶, 温湿度

Abstract: The activity dynamics of starch degradation enzyme in tobacco leaves were studied in order to provide theoretical warrant of scientific curing during flue-curing.The effects of curing environment on the activity of amylase and starch phosphorylase and the changes of the activity of amylase and starch phosphorylase in tobacco leaves during flue-curing were studied by using the flue-cured tobacco cv.HD and K326 as experimental material.The results indicated that there were two peaks of amylase activity,at the 36th and the 72nd hours during curing,respectively,relatively low at the end of curing.The activity of starch phosphorylase was relatively higher in fresh leaves.With the proceeding of curing,the activity of starch phosphorylase reached its first peak at the 24th hour,followed by a valley at the 48th hour,and then the second peak at the 72nd hour.During the whole process of flue-curing,the activity of amylase and starch phosphorylase was relatively high and starch degradation was quick in tobacco leaves of lower temperature and humidity yellowing,slow heating speed fixing-color.

Key words: Flue-cured tobacco, Amylase, Starch phosphorylase, Temperature and humidity

中图分类号: 

• S572.01