谷氨酰胺合成酶抑制剂对烤烟烘烤特性的影响
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国家烟草专卖局项目(hykj200817)


Effects of Glutamine Synthetase Inhibitor to Flue-cured Tobacco’s Curing Characteristics
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    摘要:

    以烤烟品种‘K326’叶片为材料,在达到工艺成熟期前7 d分别用质量分数为0.005%和0.01%的谷氨酰胺合成酶(GS)抑制剂4-[羟基(甲基)膦酰基]-D/L-高丙氨酸(草铵膦)溶液喷施烤烟叶片,研究了烟叶烘烤过程中烘烤特性的变化特征。结果表明:于烟叶工艺成熟期前7 d喷施GS抑制剂,能够显著降低烘烤过程中烟叶的叶绿素、类胡萝卜素含量和多酚氧化酶(PPO)活性;增加烟叶失水速率和丙二醛(MDA)含量,显著提高烟叶烘烤后黄烟比例,并降低杂色烟比例。研究认为,在烟叶工艺成熟期前7 d喷施GS抑制剂,可增强烟叶的易烤性和耐烤性,使烟叶更容易变黄,并同时减少棕色化反应的发生,但高浓度的GS抑制剂使烟叶失水速率过快,不利于烟叶定色,烘烤后青烟比例升高,对烟叶外观质量形成不利。

    Abstract:

    In this experiment,the flue-cured tobacco variety namely ‘K326’ was taken as experimental material.The glutamine synthetase inhibitor (glufosinate-ammonium) of 0.005% and 0.01% (mass fraction) was sprayed over the leaves in the 7th day to technical maturing stage,respectively.The curing characteristics were studied in the process of roasting tobacco.The results revealed that the contents of chlorophyll,carotenoid and activity of polyphenol oxidase reduced;the water loss rate and MDA content of leaves increased;the proportion of yellow leaves increased and variegated tobacco decreased.This study showed that flue-cured tobacco leaves were more easily turning yellow,the easy curing potential and leaf coloring characteristics were improved,reduced the browning reaction’s happening.However,high concentration of glutamine synthetase inhibitor accelerated the rate of leaf water loss which is bad for fixing color.The percentage of green tobacco increased and the appearance quality of flue-cured tobacco leaf reduced.

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刘化冰,何文苗,尚晓颍,等.谷氨酰胺合成酶抑制剂对烤烟烘烤特性的影响[J].西北植物学报,2015,35(3):553-557

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  • 在线发布日期: 2015-04-13
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