酶法降解河南烤烟烟叶B2F、C3F和X2L淀粉的初步试验

Preliminary Experiments on Enzymic Degradation of Starch in Henan Flue-cured Tobacco, B2F, C3F and X2L

摘要: 为降低初烤烟叶的淀粉含量,采用外加淀粉酶和糖化酶的办法对河南初烤烟叶B2F、C3F和X2L进行了处理。结果表明,酶处理后各等级烟叶的淀粉含量均有所降低。其较佳处理条件分别为:①对B2F,淀粉酶和糖化酶比例1:1,加酶量40 u/g,在温度45℃、湿度70%下作用2h;②对C3F,单独使用淀粉酶,加酶量20 u/g,在温度25℃、湿度50%下作用4h;③对X2L,淀粉酶与糖化酶比例1:5,加酶量80u/g,在温度35℃、湿度60%下作用2h。

Abstract: In order to reduce the starch content of green leaf, Henan flue-cured tobacco, B2F, C3F and X2L, were treated with amylase and glucoamylase.The results showed that the starch content in the treated tobacco was decreased.The preferable treatment conditions were as follows:1) for B2F, 40 units/g of mixture of amylase and glucoamylase (1:1, w/w), temperature 45℃ and relative humidity 70% for 2 hours;2) for C3F, 20 units/g of amylase, temperature 25℃ and relative humidity 50% for 4 hours;and 3) for X2L, 80 units/g of mixture of amylase and glucoamylase (1:5, w/w), temperature 35℃ and relative humidity 60% for 2 hours.