摘要
本试验以烤烟品种云烟85为供试材料。通过测定田间烟株各部位鲜叶与烘烤过程中不同温度、不同成熟度下各部位烟叶的淀粉含量和相应的淀粉酶活性，测定不同处理烤后烟叶的淀粉含量，对所得的数据进行方差分析，并对烘烤过程淀粉降解量和淀粉酶活性进行相关性分析。结果表明：随着生育期的延长，烟株各部位鲜叶淀粉含量逐渐增多；在相同生育天数下，烟株不同部位鲜叶的淀粉含量随部位的上升而逐渐升高；各处理烟叶淀粉含量，在烘烤过程中总体均呈下降趋势，在烘烤开始后的36—48小时内，淀粉大量降解，之后趋于平缓；各处理烟叶淀粉酶活性，随着烘烤时间的延长逐渐增强，在烘烤开始后的36—48小时左右达到一个最大值，然后下降，最后还会有所回升。方差分析表明，不同成熟度和不同烘烤温度对烤后烟叶淀粉含量的影响极显著：脚叶、腰叶、上二棚以低温烘烤、成熟这个处理烤后淀粉含量最低，烟叶可用性最强；下二棚以正常烘烤、成熟这个处理烤后淀粉含量最低，烟叶可用性最强；顶叶以低温烘烤、过熟这个处理烤后淀粉含量最低，烟叶可用性最强。相关性分析表明，在烘烤开始后的36个小时内，淀粉降解量与淀粉酶活性存在极显著的正相关：随淀粉酶活性的增强，淀粉降解量增加。
This experiment was conducted to study Yunyan85, a variety of flue-cured tobacco, by determining starch contents and amylase activities of fresh leaves of all stalk positions of tobacco plants in the field and leaves of all stalk positions under different flue curing temperatures and different maturities, testing starch contents of cured leaves of different treatments, then variance and correlativity analyzing between starch contents and amylase activities. The results indicated that starch contents of fresh leaves of all stalk positions increases gradually with the increasing of growing days. At the same growing period, starch contents of fresh leaves of different stalk positions increase gradually from bottom to top. During the flue curing period, starch contents of leaves of different treatments is reducing gradually and starch degrades in a large amount within the first 36-48 hours after flue curing began, then the degradation rate tended to slow. Amylase activities of leaves of different treatments reac
hed its highest level at 36-48 hours after flue curing began, then began to decrease, and increased to some extent at the end of flue curing. Variance analysis results showed that different maturities and different flue curing temperatures have remarkable effect on starch contents of tobacco leaves. Foot, middle and upper leaves got the lowest starch contents and best usability in the treatment of low flue curing temperature and normal maturity. Lower leaves got the lowest starch contents and best usability in the treatment of normal flue curing temperature and still maturity while top leaves in the treatment of low flue curing temperature and over maturity. Correlativity analyzing results showed that starch degradation had extremely remarkable positive correlation with amylase activity within the first 36 hours after flue curing began. It meant that starch degradation increased with the increasing of the amylase activity.
引文
1．张槐苓，葛翠英．穆怀静．烟草分析与检测[M]．郑州：河南科学技术出版社，1994．35．
2．宫长荣．烟叶烘烤原理[M]．北京：科学出版社，1994．46—49．
3. Weeks ww. Chemistry of tobacco constituents influences flavour and aroma[J]. Rec.Adv.Tob.Sci, 1985, 11: 175-200.
4. Verson R.F. Cubicula constituents of tobacco factors affecting their production and their role in insect and disease resetance and smoke quality[J]. Rec.Adc.Tob.Sci, 1985, (11):105-174.
5. Effing well JC. chemical and sensory aspects of tobacco flavour[J]. Ao.overview Rec.Adv.Tob.Sci, 1998, (14):169.
6. LiYM, Gong C G. Relationship among lipoxygenase and ABA chlorophyll, characin oid Degration duing tobacco cured [J]. CORESTA, 2000, (3):36.
7．宫长荣，袁红涛，陈江华．烤烟烘烤过程中烟叶淀粉酶活性变化及色素降解规律的研究[J]．中国烟草学报，2002，(2)：16-19．
8．宫长荣．袁红涛，陈江华．烘烤过程中环境湿度和烟叶水分与淀粉代谢动态[J]．中国农业科学．2003，36(2)：155—158．
9．董志坚，陈江华，宫长荣．烟叶烘烤过程中不同变黄和定色温度下主要化学组成变化的研究[J]．中国烟草科学，2000，(3)：21-24．
10．王能如，徐增汉，张瀛．转火时机对烤烟上部叶的后熟效应[J]．烟草科技。20(9)：41-43．
11．柴家荣，李天飞，杨宏光，等．晾制期间白肋烟TN86淀粉酶活性、淀粉及糖类的变化[J]．烟草科技，2002(9)：21-24．
12．宫长荣，袁红涛，周义和，等．烟叶在烘烤过程中淀粉降解与淀粉酶活性的研究[J]．中国烟草科学，2001，(2)：9-11．
13．董惠萍．不同施肥量对烤烟烟叶碳代谢的影响[J]．云南农业大学学报．1992，7(4)：237—243．
14. Ramavathi C V, NageswaraRao K. Nitrate reductase of tobacco in relation to age and nitrogen fertilization[J]. Tobacco Researeh, 1992, 18(1&2): 121-124.
15．冉邦定．刘敬业，李天福．烟成熟期五种酶动态的研究[J]．中国烟草学报．1993，1(4)：13-19．
16．左天觉．烟草的生产、生理和生物化学[M]．上海远东出版社，1993．23—28．
17．邓云龙，孔光辉，武锦坤，等．氮素营养对烤烟叶片淀粉积累及SPS、淀粉酶活性的影响[J]．烟草科技，2001，(11)：34—37．
18．史宏志，韩锦峰．赵鹏．不同氮量与氮源下烤烟淀粉酶和转化酶活性动态变化[J]．中国烟草科学，1999，(3)：5—8．
19．汪耀富，李广安．不同灌水条件下烤烟耗水特征和用水效率的研究[J]．中国烟草，1995，16(1)：4—8．
20．李琦．气象灾害对烤烟产量及对策[J]．中国烟草，1995，16(3)：31—35．
21．伍贤进，白宝璋．土壤水份对烤烟生理活动和产量品质的影响[J]．农业技术，1997，(6)：43—46．
22．程林仙，王安柱．渭北早作区干旱对烤烟产量和品质的影响及覆盖抗旱栽培技术[J]．中国农业气象，1996，17(2)：18—21．
23．黄国文，陈良碧．干旱对上部烟叶细胞结构和化学成分的影响[J]．生命科学研究，2000，(2)：183—187．
24．贾琪光，宫长荣．烟草调制学[M]．郑州：河南科技出版社，1990，25—40．
25．宫长荣，王能如，汪耀富，等．烟叶烘烤原理[M]．北京：科学出版社，1994，113—114．
26. K.J.Hwang, C.W.Kim., C.H.Kim. Studies on the change of chemical components of flue-cured tobacco with maturity[J]. Coresta, 1981, (4): 10—13.
27．贾琪光，宫长荣．烟叶生长发育过程中主要化学成分含量与成熟度关系的研究[J]．烟草科技，1988，(6)：40—43．
28．赵元宽，陈江华．中烟与菲莫技术合作开发优质烟叶的收获和体会[J]．烟草科技，2000(8)：34—37．
29．凌寿军，王军，邱妙文，等．推迟采收对烤烟淀粉含量及产质量的影响[J]．中国烟草科学，2001，(4)：29—31．
30．张槐苓，马林，姚光明，等．卷烟工艺[M]．北京：中国轻工业出版社，1997．193．
31．陈洪，钱强，杨艳萍．润叶后不同储叶时问与烟叶品质变化关系的研究[J]．烟草科技，2002，(7)：9-11．
32．尉彭城．卷烟降耗工程[M]．北京：中国轻工业出版社，1999．33．