| 不同陈化条件下烤烟褐变与氨基酸含量变化关系 |
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| 引用本文： | 李宇翔,董美,洪伟健,李清禄.不同陈化条件下烤烟褐变与氨基酸含量变化关系[J].亚热带农业研究,2010,6(2):126-129. |
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| 作者姓名： | 李宇翔 董美 洪伟健 李清禄 |
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| 作者单位： | 1. 福建农林大学食品科学学院
2. 福建农林大学生命科学学院,福建,福州,350002 |
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| 基金项目： | 福建省烟草专卖局资助项目 |
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| 摘 要： | 通过分光光度法测定不同陈化时间和不同温度、湿度、真空度等陈化条件下烤烟烟叶中氨基酸含量和颜色的变化,并探讨烤烟褐变与氨基酸含量变化间的相互关系。结果表明,烤烟云烟85和翠碧在有氧陈化条件下温度越高、湿度越大,氨基酸含量越低,褐变度越大。因此烤烟在陈化过程中适当保持低温、低湿和隔离空气可减少烟叶褐变。
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| 关 键 词： | 烤烟 褐变 陈化 氨基酸 |
Study on correlation between amino acid content and browning degree of flue-cured tobacco under different aging conditions |
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| LI Yu-xiang,DONG Mei,HONG Wei-jian,LI Qing-lu.Study on correlation between amino acid content and browning degree of flue-cured tobacco under different aging conditions[J].Subtropical Agriculture Research,2010,6(2):126-129. |
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| Authors: | LI Yu-xiang DONG Mei HONG Wei-jian LI Qing-lu |
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| Abstract: | To study correlation between amino acid content and browning degree of flue-cured tobacco under different aging conditions.The amino acid content and color of tobacco leaves Yunyan 85 and Cuibi in different ageing time,temperature,humidity and vacuum degree were determined by spectrophotometry.The results indicate that the temperature,humidity and vacuum degree higher,the amino acid content lower and the browning degree of flue-cured tobacco higher would be discovered.The content of amino acid change had obviously negative correlation with browning degree of flue-cured tobacco Yunyan 85 and Cuibi under different aging conditions.Therefore,in the aging process of flue-cured tobacco to keep the appropriate temperature,humidity and isolation of the air can decrease leaf browning. |
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| Keywords: | flue-cured tobacco browning aging amino acid |
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