【作者】 孙建国；

【导师】 江豪；

【作者基本信息】 福建农林大学 ， 作物栽培学与耕作学， 2004， 硕士

【摘要】 本试验以烤烟品种云烟85为供试材料。通过测定田间烟株各部位鲜叶与烘烤过程中不同温度、不同成熟度下各部位烟叶的淀粉含量和相应的淀粉酶活性，测定不同处理烤后烟叶的淀粉含量，对所得的数据进行方差分析，并对烘烤过程淀粉降解量和淀粉酶活性进行相关性分析。结果表明：随着生育期的延长，烟株各部位鲜叶淀粉含量逐渐增多；在相同生育天数下，烟株不同部位鲜叶的淀粉含量随部位的上升而逐渐升高；各处理烟叶淀粉含量，在烘烤过程中总体均呈下降趋势，在烘烤开始后的36—48小时内，淀粉大量降解，之后趋于平缓；各处理烟叶淀粉酶活性，随着烘烤时间的延长逐渐增强，在烘烤开始后的36—48小时左右达到一个最大值，然后下降，最后还会有所回升。方差分析表明，不同成熟度和不同烘烤温度对烤后烟叶淀粉含量的影响极显著：脚叶、腰叶、上二棚以低温烘烤、成熟这个处理烤后淀粉含量最低，烟叶可用性最强；下二棚以正常烘烤、成熟这个处理烤后淀粉含量最低，烟叶可用性最强；顶叶以低温烘烤、过熟这个处理烤后淀粉含量最低，烟叶可用性最强。相关性分析表明，在烘烤开始后的36个小时内，淀粉降解量与淀粉酶活性存在极显著的正相关：随淀粉酶活性的增强，淀粉降解量增加。更多还原

【Abstract】 This experiment was conducted to study Yunyan85, a variety of flue-cured tobacco, by determining starch contents and amylase activities of fresh leaves of all stalk positions of tobacco plants in the field and leaves of all stalk positions under different flue curing temperatures and different maturities, testing starch contents of cured leaves of different treatments, then variance and correlativity analyzing between starch contents and amylase activities. The results indicated that starch contents of fresh leaves of all stalk positions increases gradually with the increasing of growing days. At the same growing period, starch contents of fresh leaves of different stalk positions increase gradually from bottom to top. During the flue curing period, starch contents of leaves of different treatments is reducing gradually and starch degrades in a large amount within the first 36-48 hours after flue curing began, then the degradation rate tended to slow. Amylase activities of leaves of different treatments reached its highest level at 36-48 hours after flue curing began, then began to decrease, and increased to some extent at the end of flue curing. Variance analysis results showed that different maturities and different flue curing temperatures have remarkable effect on starch contents of tobacco leaves. Foot, middle and upper leaves got the lowest starch contents and best usability in the treatment of low flue curing temperature and normal maturity. Lower leaves got the lowest starch contents and best usability in the treatment of normal flue curing temperature and still maturity while top leaves in the treatment of low flue curing temperature and over maturity. Correlativity analyzing results showed that starch degradation had extremely remarkable positive correlation with amylase activity within the first 36 hours after flue curing began. It meant that starch degradation increased with the increasing of the amylase activity.更多还原