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研究了烤烟烟叶在烘烤过程中氮代谢规律。结果表明,蛋白质含量随烘烤进程发展逐渐减少,氨基酸含量逐渐增加,且均在变黄中期和定色期有一个快速变化阶段;烤后烟叶中氨基酸和可溶性蛋白含量与鲜叶中可溶性蛋白含量成高度正相关;蛋白酶活性在烘烤开始后24h和60h 分别有一个高峰。鲜叶中NO-3 含量与其硝酸还原酶活性显著相关,但不是唯一影响因素;硝酸还原酶活性从烘烤开始就逐渐升高,24h 达到最大值,之后迅速失活。NO-3 和NO-2 含量在烘烤初期迅速上升,变黄末达到最大值,在定色阶段快速下降,但烤后含量仍比鲜叶高得多。
The nitrogen metabolism of flue-cured tobacco leaves during baking was studied. The results showed that the content of protein decreased with the development of baking process and the contents of amino acids increased gradually, and both had a rapid change stage in yellowing and fixing. The content of amino acid and soluble protein in fresh leaves and the content of soluble protein The results showed that protease activity had a peak at 24h and 60h after the start of roasting. NO-3 content in fresh leaves was significantly correlated with nitrate reductase activity, but not the only influencing factor. Nitrate reductase activity increased gradually from the beginning of roasting, reaching the maximum at 24h, then rapidly inactivated. The content of NO-3 and NO-2 increased rapidly at the beginning of roasting, reached the maximum at the end of yellowing, decreased rapidly at the stage of fixing color, but the content of NO-3 and NO-2 was still much higher than fresh leaves after roasting.