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当前位置: 首页 > 文章 > 复烤片烟醇化过程中几种化合物含量及相关酶活性的变化 中国烟草科学 2010,31 (3) 78-81
Position: Home > Articles > Changes in Chemical Compounds and Enzyme Activity in Redried Lamina of Flue-cured Tobacco during Aging Chinese Tobacco Science 2010,31 (3) 78-81

复烤片烟醇化过程中几种化合物含量及相关酶活性的变化

作  者：
武德传;周冀衡;李章海;徐晓燕;周初跃;张西仲
单  位：
中国科学技术大学烟草与健康研究中心;安徽中烟工业公司;贵州省烟草公司黔南州公司;湖南农业大学烟草工程技术研究中心;中国科学技术大学地球与空间科学学院
关键词：
复烤片烟;烤烟;醇化;酶;化合物
摘  要：
对醇化时期不同阶段复烤片烟的总多酚(绿原酸和芸香苷之和)、总脂质、淀粉和蛋白质的含量及多酚氧化酶(polyphenol oxidase,PPO)、脂氧合酶、α-淀粉酶和蛋白酶活性进行了测定。结果表明,经过18个月的醇化,多酚、总脂质、淀粉和蛋白质的含量分别下降20.0%,15.0%,11.5%和12.2%。醇化前后,芸香苷、淀粉和蛋白质含量差异不显著,总脂质含量差异达显著水平,总多酚、绿原酸含量差异达极显著水平。PPO、脂氧合酶、α-淀粉酶和蛋白酶的活性呈下降趋势,醇化前后4种酶活性差异均达极显著水平。
译  名：
Changes in Chemical Compounds and Enzyme Activity in Redried Lamina of Flue-cured Tobacco during Aging
作  者：
WU Dechuan1,ZHOU Jiheng1,LI Zhanghai2,XU Xiaoyan3,ZHOU Chuyue4,ZHANG Xizhong5(1.Research Center of Tobacco Engineering and Technology,Hunan Agricultural University,Changsha 410128,China;2.Center of Tobacco and Health Research,University of Science and Technology,Hefei 230051,China;3.Department of Earth and Space Science,University of Science and Technology,Hefei 230026,China;4.China Tobacco Anhui Industrial Corporation,Hefei 230088,China;5.Tobacco Corporation of Qiannan Autonomous Prefecture,Duyun,Guizhou 558000,China)
关键词：
redried lamina;flue-cured tobacco;aging;enzyme;chemical compound
摘  要：
Contents of polyphenol(chlorogenic acid and rutin),lipid,starch and protein,and activities of relevant enzymes,including PPO,lipoxygenase,α-amylase,and proteinase,in redried lamina of flue-cured tobacco were examined during aging.Results showed that the contents of polyphenol,lipid,starch and protein decreased by 20.0%,15.0%,11.5% and 12.2%,respectively,during the aging of 18 months.After the aging of 18 months,no significant changes occurred in the contents of rutin,starch,protein,yet the lipid content changed significantly(P≤0.05),the content of total polyphenol and chlorogenic acid changed much significantly(P≤0.01).The activities of polyphenol oxidase,lipoxygenase,amylase and proteinase all decreased during the whole aging.After aging of 18 months,the activities of four enzymes had highly significant difference(P≤0.01) with those before aging.

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