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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
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 the same