通过对密集烤房烘烤过程中的烟叶蛋白质含量的动态变化研究,以摸清使烟叶蛋白质含量达到最适指标的调控措施。试验采用考马斯亮蓝法进行测定,结果表明:烟叶蛋白质含量的变化主要发生在变黄和定色阶段。蛋白质的降解在烟叶开始烘烤时较慢,在烘烤24h后降解速度明显加快,损失量较大;定色后降解速度又逐渐下降,损失量较小。在烘烤过程中,蛋白质含量的变化呈现“慢—快—慢”的变化规律。 Through the research on the dynamic changes of the protein content of the tobacco leaves in intensive barn curing process, the control measures to make the tobacco leaf protein content reach the optimum index were found out. Test using Coomassie brilliant blue method for determination, the results showed that: tobacco leaf protein content changes occur mainly in the yellowing and fixing stage. The degradation of protein was slow when the tobacco began to roast, and the degradation rate was obviously accelerated after the baking for 24 h, the loss was relatively large. The degradation rate was gradually decreased and the loss was small after the color fixation. During the baking process, the change of protein content showed the change rule of “slow - fast - slow”.