| 引用本文: | 蒲 敏, 崔国民, 白建波, 张静潮, 袁 行, 李荣春.烘烤条件对烟叶叶绿体淀粉粒超微结构变化的影响[J].广西植物,2013,(6):751-755.[点击复制] |
| PU Min, CUI Guo-Min, BAI Jian-Bo, ZHANG Jing-Chao,
YUAN Xing, LI Rong-Chun.Effects of baking techniques in chloroplast starch granule ultrastructure of flue-cured tobacco leaf[J].Guihaia,2013,(6):751-755.[点击复制] |
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| 烘烤条件对烟叶叶绿体淀粉粒超微结构变化的影响 |
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蒲 敏1, 崔国民2, 白建波1, 张静潮1, 袁 行1, 李荣春1*
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1. 云南农业大学 农学院, 昆明 650201;2. 云南省烟草科学研究院, 云南 玉溪 653100
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| 摘要: |
| 以津巴布韦烤烟KRK26品种中部烟叶为实验材料,观察不同烘烤条件对烤烟KRK26中部烟叶叶绿体淀粉粒超微结构的影响变化。结果表明:(1)低温低湿条件下,烟叶叶绿体淀粉粒于烘烤36～48 h发生破裂;(2)中温中湿条件下,烟叶叶绿体淀粉粒于烘烤24～36 h发生破裂;(3)中温高湿条件下,烟叶叶绿体淀粉粒于烘烤12～24 h发生破裂。由此可见,在实际生产中为了降低成品烟叶中淀粉的含量,最适合采用中温高湿烘烤条件。 |
| 关键词: 烤烟 烘烤技术 淀粉粒超微结构 |
| DOI：10.3969/j.issn.1000-3142.2013.06.006 |
| 分类号:Q948 |
| 基金项目: |
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| Effects of baking techniques in chloroplast starch granule ultrastructure of flue-cured tobacco leaf |
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PU Min1, CUI Guo-Min2, BAI Jian-Bo1, ZHANG Jing-Chao1,
YUAN Xing1, LI Rong-Chun1*
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1. Yunnan Agricultural University, Kunming 650201 China;2. Yunnan Tobacco Research Institute, Yuxi 653100, China
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| Abstract: |
| The leaves Chloroplast starch granule ultrastructure of flue-cured tobacco‘KRK26'were studied by microscopic observation with three curing techniques. The result were as follows:(1)In lower temperature and lower humidity condition,the leaves Chloroplast starch granule were rupture in baking 36-48 h;(2)In middle temperature and middle humidity condition,the leaves Chloroplast starch granule were rupture in baking 24-36 h;(3)In middle temperature and higher humidity condition,the leaves Chloroplast starch granule were rupture in baking 12-24 h. In the production,the middle temperature and higher humidity condition was the best choice in order to reduce the content of starch in tobacco products. |
| Key words: flue-cured tobacco curing technique starch granule ultrastructure |
