摘要
为明确美引烤烟品种‘NC297’的烘烤特性,采用密集烤房和暗箱试验方法,研究暗箱试验中不同部位‘NC297’烟叶颜色表征特性、变黄变褐特性、失水特性、叶绿素降解特性以及多酚氧化酶活性。结果表明:(1)暗箱试验中,中、下部叶于96 h变黄程度接近100%,而上部叶超过120 h才完全变黄,说明‘NC297’中、下部叶易烤性中等,但上部叶易烤性较差。(2)烘烤过程中,‘NC297’上部鲜烟叶多酚氧化酶活性为0.46△OD_(398 nm)/(g·min)显著高于0.22△OD_(398 nm)/(g·min)的中下部叶多酚氧化酶活性,说明‘NC297’中下部叶耐烤性较好,上部叶耐烤性中等,但在144 h时下部叶变褐程度更接近30%,说明不同部位烟叶之间下部叶耐烤性相对较差。(3)化学成分方面,随烘烤时间的增加,总糖、还原糖、总氨基酸含量均逐渐升高,总氮、蛋白质和淀粉含量均逐渐降低。综上所述,‘NC297’易烤性中、下部叶中等,上部叶较差,耐烤性中部叶>上部叶>下部叶,烤后烟叶化学成分较为协调、烟叶品质显著提高。
In order to clarify the baking characteristics of the US-introduced tobacco variety‘NC297’,the traits of color characterization,yellowing and browning,water loss,chlorophyll degradation,and polyphenol oxidase activity of different parts of the tobacco leaves in the dark-box test were investigated by using the intensive baking room and dark-box test method with‘NC297’as the material.The results showed that:(1)in the dark-box test,the yellowing degree of the middle and lower leaves was close to 100%at 96 h,while the upper leaves were not completely yellowed until more than 120 h,indicating that the baking ease of the middle and lower leaves of‘NC297’was moderate,but the baking ease of the upper leaves was poor.(2)During the baking process,the polyphenol oxidase activity of the upper fresh tobacco leaves of‘NC297’was 0.46∆OD_(398 nm)/(g·min),significantly higher than that of the middle and lower leaves of‘NC297’which was 0.22∆OD_(398 nm)/(g·min),indicating that the middle and lower leaves of‘NC297’were more resistant to baking,and the upper leaves were moderately resistant to baking.However,the browning degree of the lower leaves was close to 30%at 144 h,which indicated that the browning degree of the lower leaves among different parts of the tobacco was relatively poor.(3)In terms of chemical composition,with the increase of baking time,total sugar,reducing sugar and total amino acid content gradually increased,while total nitrogen,protein and starch content gradually decreased.To summarize,‘NC297’has medium baking ease in the middle and lower leaves,poor baking ease in the upper leaves,the order of baking resistance is middle leaves>upper leaves>lower leaves,and the chemical compositions of the flue-cured leaves are more coordinated,and the quality is significantly improved.
作者
刘子丹
胡彬彬
陈玉昌
张靖林
费丽娜
林金全
陈颐
何承刚
姜永雷
LIU Zidan;HU Binbin;CHEN Yuchang;ZHANG Jinglin;FEI Lina;LIN Jinquan;CHEN Yi;HE Chenggang;JIANG Yonglei(College of Tobacco,Yunnan Agricultural University,Kunming 650201;Yunnan Institute of Tobacco Agricultural Science,Kunming 650021;Lincang Branch of Yunnan Tobacco Company,Lincang,Yunnan 677000;Honghe Prefecture Branch of Yunnan Tobacco Company,Mile,Yunnan 652300)
出处
《中国农学通报》
2025年第4期134-143,共10页
Chinese Agricultural Science Bulletin
基金
中国烟草总公司首批青年科技托举人才项目“基于烟叶成熟度的标准化烘烤技术体系构建”(2023530401641007)
云南中烟工业有限责任公司重点项目“云产卷烟特需原料产业化技术研究与应用”(2021YL03)
云南省烟草专卖局重点科技项目“烟叶烘烤色素降解与品质关联机理及调控研究与应用”(2023530000241022)。
关键词
烤烟品种
‘NC297’
烘烤特性
暗箱试验
失水特性
叶绿素降解
多酚氧化酶活性
flue-cured tobacco
‘NC297’
curing characteristics
dark-box test
water loss characteristics
chlorophyll degradation
polyphenol oxidase activity
