【摘要】 为分析河南、云南两地烤后烟叶中糖含量差异形成的原因,以许昌、玉溪成熟期烤烟中部烟叶为材料,通过基因芯片数据寻找与淀粉降解相关的差异基因。利用实时定量PCR和淀粉酶活性分析进行验证,并测定淀粉、总糖的含量(质量分数)。结果表明:获得4个与淀粉降解相关的差异基因,其中2个为α-淀粉酶基因、2个为β-淀粉酶基因,这4个基因在玉溪烟叶中的表达量明显高于许昌烟叶。玉溪烟叶中的α-和β-淀粉酶活性高于许昌烟叶。在玉溪、许昌成熟期中部烟叶中,淀粉含量分别为33.00%和35.00%,两者差异不大。烤前烟叶的总糖含量玉溪烟叶(2.10%)低于许昌烟叶(3.20%),而烤后烟叶的总糖含量玉溪烟叶(36.46%)高于许昌烟叶(20.60%)。表明影响烤后烟叶总糖含量的主要因素为淀粉酶,而不是烤前烟叶的淀粉积累量。更多还原

【Abstract】 In order to identify possible causes behind the differences of sugar contents between cured tobacco leaves from Henan and Yunnan, starch degradation-related genes were identified on the basis of gene array data of middle tobacco leaves grown in Xuchang and Yuxi at mature stage. The gene array results were verified by qPCR and enzyme activity, and the contents of starch and total sugar were detected. The results showed that there were four starch degradation-related genes: two α-amylase genes and two β-amylase genes. The expressions of four amylase genes and the activities of α-and β-amylases were higher in Yuxi leaves than in Xuchang leaves. The starch contents in middle tobacco leaves from Yuxi and Xuchang at mature stage were 33.00% and 35.00%,respectively. And there was no obvious difference of starch content between Yuxi and Xuchang leaves. The total sugar content in Yuxi tobacco leaves(2.10%) before flue-curing was lower than that in Xuchang(3.20%).However, the total sugar content in cured Yuxi leaves(36.46%) was higher than that in cured Xuchang leaves(20.60%). The results indicated that amylase was a key influencing factor of the total sugar content in cured leaves,while the starch accumulation in tobacco leaves before flue-curing was not.更多还原