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为研究亚氯酸钠(SC)对烤烟烘烤过程中酶促棕色化反应及烟叶烘烤质量的影响,以K326为试验材料,通过烘烤试验分析了SC对烤烟烘烤过程中多酚氧化酶(PPO)活性、烤后烟叶多酚含量、常规化学成分、感官质量及经济性状的影响。结果表明:SC处理和对照烟叶在烘烤过程中多酚氧化酶(PPO)活性变化表现出基本相同的规律,但SC处理烟叶PPO活性均低于同期对照烟叶。SC处理中部叶莨菪亭和绿原酸含量显著高于对照,但多酚总量与对照无显著差异;SC处理上部叶绿原酸、新绿原酸、隐绿原酸、芸香苷、多酚总量均显著高于对照。SC处理显著提高了烤后烟叶的氯含量和还原糖含量,使化学成分更趋协调。SC处理烤后烟叶感官质量较对照有所改善,经济性状较对照显著提高。SC抑制了烟叶烘烤过程中的酶促棕色化反应,提高了烤后烟叶质量。
In order to study the effect of sodium chlorite (SC) on the enzymatic browning reaction and the baking quality of flue-cured tobacco during the baking process, K326 was used as the experimental material to analyze the effects of SC on the oxidation of polyphenol Enzyme (PPO) activity, polyphenol content after roasting, conventional chemical composition, sensory quality and economic traits. The results showed that the changes of polyphenol oxidase (PPO) activity in SC treated and control tobacco showed basically the same rule, but the activity of PPO in SC treated tobacco was lower than that of the control tobacco in the same period. The content of scopolatin and chlorogenic acid in the middle of SC treatment was significantly higher than that of the control, but the total amount of polyphenols was no significant difference with the control; SC treatment of the upper chlorogenic acid, chlorogenic acid, chlorogenic acid, rutin, total polyphenols The amounts were significantly higher than the control. SC treatment significantly increased the chlorine content and reducing sugar content of roasted tobacco leaves, making the chemical components more coordinated. The sensory quality of cured tobacco treated with SC was improved compared with the control, and the economic traits were significantly higher than that of the control. SC inhibited the enzymatic browning reaction in the process of tobacco leaf bake and improved the quality of the cured tobacco leaf.