| 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 |
| Fund project: |
|
| Effects of baking techniques in chloroplast starch granule ultrastructure of flue-cured tobacco leaf |
|
PU Min1, CUI Guo-Min2, BAI Jian-Bo1, ZHANG Jing-Chao1,
YUAN Xing1, LI Rong-Chun1*
|
|
1. Yunnan Agricultural University, Kunming 650201 China;2. Yunnan Tobacco Research Institute, Yuxi 653100, China
|
| 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 |
