烘烤过程中外加淀粉类酶对烤烟淀粉降解的影响

为降低烤后烟叶中淀粉含量，研究了烘烤过程中不同外加淀粉类酶对烤烟淀粉降解的影响。结果表明：烘烤过程中，通过外加淀粉类酶来降解烤烟中的淀粉是有效的。烘烤变黄初期，不同外加淀粉类酶烟叶淀粉降解动态基本一致；变黄中期至定色前期，淀粉降解随外加酶量增加而加剧。烤后烟叶淀粉含量随外加酶量增加而减少，水溶性糖和还原糖含量随外加酶量增加而增加。方差分析表明，不同处理烤后烟叶之问淀粉含量存在极显著差异。多重比较结果表明：K326品种适宜的外加酶量为(6 60)U／g；HD的适宜外加酶量为(8 80)U／g。

Effect of Additional Amylase on Degradation of Starch of Flue - cured Tobacco during Flue- curing Process

Effect of additional amylase on degradation of starch of flue-cured tobacco during flue-curing process was studied in order to reduce the content of starch in tobacco leaves after flue-curing.The result indicated that degrading starch in flue-cured tobacco leaves by applying additional amylase into flue-cured tobacco leaves was effective.The starch degrading dynamics was basically identical at the beginning of yellowing stage,and then swelled from the middle of yellowing stage to the earlier color-fixing stage in different additional amylase leaves.The content of starch was decreasing and the content of soluble sugar and reducing sugar was increasing in leaves after flue-curing as increasing of the quantity of additional amylase in tobacco leaves.The analysis of variance indicated that the content of starch in different treatment tobacco leaves was very significant difference.The result of multiple comparisons indicated the quantity of appropriate additional amylase was (6+60)U/g for K326 and (8+80)U/g for HD.