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为摸清不同烤烟品种的烘烤特性,探讨烟叶烘烤过程中生理生化指标的变化,分别测定了红花大金元、中烟100、K326烘烤过程中关键温度点的色素含量、含水量以及多酚氧化酶活性。3个烤烟品种在变黄、失水以及酶活性上存在差异。红花大金元自由水散失慢,定色期束缚水散失较快,自由水束缚水比值高,多酚氧化酶活性强,叶绿素含量高且降解不彻底,影响烤后原烟的外观质量;K326烘烤过程失水快,自由水束缚水比值低,多酚氧化酶活性居中;中烟100烘烤过程变黄速度与失水速率协调,多酚氧化酶活性低,中上等烟比例和均价最高。
In order to understand the baking characteristics of different flue-cured tobacco varieties, and to explore the changes of physiological and biochemical indexes in the process of tobacco leaf bake, the pigment content and water content of the key temperature points during the baking process of safflower Daikin, Zhongyan 100 and K326, respectively, And polyphenol oxidase activity. Three flue-cured tobacco varieties in the yellow, dehydration and enzyme activity differences. The free water of safflower Daikin element dissipates slowly, the irreducible bound water in color set quickly declines, the ratio of free water bound water is high, the activity of polyphenol oxidase is strong, the content of chlorophyll is high and the degradation is not thorough, which affects the appearance quality of roasted raw tobacco. K326 fast drying water loss, the ratio of free water irreducible water low, polyphenol oxidase activity of the middle; 100 during the baking process yellowing rate and water loss rate of coordination, polyphenol oxidase activity, The highest average price.