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中国农学通报 ›› 2009, Vol. 25 ›› Issue (1): 67-69.

所属专题: 烟草种植与生产

• 食品 营养 检测 安全 • 上一篇    下一篇

烟叶主要化学成分在不同烘烤方式中的动态变化

蒋笃忠,成勍松,骆君华,吴朝霞   

  • 收稿日期:2008-09-23 修回日期:2008-11-06 出版日期:2009-01-05 发布日期:2009-01-05

Tobacco major chemical constituents in different baking

  • Received:2008-09-23 Revised:2008-11-06 Online:2009-01-05 Published:2009-01-05

摘要: 为了探索密集烤房烘烤技术,研究了不同装烟方式密集烘烤过程中的烟叶主要化学成分的动态变化。结果表明:在挂竿、烟夹、散叶三种装烟方式的烘烤过程中,散叶堆积式烘烤淀粉酶活性前期较高,后期酶活性降低较为缓慢,烘烤结束后烟叶的淀粉含量较低;叶绿素降解,挂竿式和烟夹式烘烤24小时之前下降幅度较为明显,散叶式烘烤在12小时之内降解速度明显不如挂竿和烟夹方式,12小时后降解加快;蛋白质含量均呈缓慢下降趋势。

关键词: 戊型肝炎病毒, 戊型肝炎病毒, 病原学, 流行病学, 疫苗

Abstract: In order to explore the accumulation of flue-cured tobacco leaf-scattered baking technology,The effects of different breathing equipment-intensive methods in the process of curing tobacco major chemical constituents of the dynamic changes.The result indicated that: tobacco hangs 、 tobacco clamping、leaf-scattered With three forms of tobacco curing process,leaf-scattered baking the accumulation of high pre-amylase activity, decreased activity in the latter part of relatively slow, after the end of tobacco curing the lower starch content; Chlorophyll degradation, tobacco hangs and tobacco clamping curing 24 hours before the drop by more obvious, leaf-scattered powder in 12 hours of the degradation of speed has not tobacco hangs and tobacco clamping, Degradation speed up after 12 hours; protein content of both the slow downward trend.

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