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以中烟100为对照品种,对烤烟新品种中烟203在密集烘烤条件下的生理生化特性进行了研究。结果表明,中烟203和中烟100的叶绿素和类胡萝卜素在烘烤过程中呈降解趋势;烘烤结束时,中烟203的叶绿素和类胡萝卜素降解量高于中烟100。烘烤过程中,两品种的类叶比均呈先升高后降低的趋势;变黄期中烟100的类叶比高于中烟203,但进入定色期,则反之。烘烤过程中,中烟203的多酚氧化酶活性一直低于中烟100。两个品种在烘烤过程中淀粉含量呈下降趋势,而总糖和还原糖含量总体呈升高趋势;烘烤过程中,中烟203的淀粉含量低于中烟100,总糖和还原糖积累较多;中烟203在烘烤过程中的蛋白质含量高于中烟100。两个品种总酚和绿原酸表现出相同的变化规律;鲜烟叶至47℃末,中烟100的总酚和绿原酸含量高于中烟203,54℃末至烘烤结束,其含量表现均反之。总的来看,中烟203在烘烤过程中的生理生化特性表现明显好于中烟100。
Taking Zhongyan 100 as control, the physiological and biochemical characteristics of Zhongdan 203 under intensive baking conditions were studied. The results showed that chlorophyll and carotenoid of Zhongzhong 203 and Zhongyan 100 tended to degrade during the process of roasting. At the end of roasting, the degradation of chlorophyll and carotenoid of Zhongdan 203 was higher than that of Zhongyan 100. In the process of roasting, the leaf-to-leaf ratio of the two cultivars tended to increase first and then decrease; the leaf-like ratio of Zhongyan 100 in the yellowing stage was higher than that of Zhongdan 203, but on the other hand it was the opposite. During the roasting, the polyphenol oxidase activity of ZM 203 was always lower than that of ZM 100. The starch content of the two cultivars decreased while the total sugar and reducing sugar content tended to increase during the baking process. During the baking process, the starch content of Zhong 203 was lower than that of Zhongyan 100 and the accumulation of total sugar and reducing sugar More; Cigarette 203 in the baking process of protein content is higher than 100 cigarettes. The total phenols and chlorogenic acids of the two cultivars showed the same variation pattern. The contents of total phenolic and chlorogenic acids in the middle-cured tobacco 100 to the end of 47 ℃ were higher than those of the middle-cured tobacco 203 and 54 ℃, respectively The performance is contrary. Overall, the performance of Zhongdan 203 during the baking process was significantly better than that of Zhongyan 100.