贵州不同仓贮环境对醇化片烟蛋白质及氨基酸含量的影响

摘要

The dynamic changes of proteins, free amino acids and proline in tobacco strips from six producing areas located in three aging storehouses of Xingyi, Guiyang and Guiding, which belong to China Tobacco Guizhou Industrial Co., Ltd, were analyzed to study the patterns of changes of protein and free amino acid contents of tobacco strips under different storing conditions and from different producing areas. The results showed that: (1) During the aging process, the protein content of tobacco strips in different producing areas of three aging storehouses declined consistently. The content of free amino acids increased in the first 12 months of aging , then went down after 12 months of aging. (2) The free proline content increased consistently, and the changing pattern was different from that of free amino acids, suggesting that little of the free proline in tobacco strips was oxidized during the aging process. (3) During the 6th to 18th month of aging, there was significant change in the protein content of tobacco strips for strong flavor and middle flavor type, but not the tobacco strips of strong flavor type. During the aging process from 12 to 18 months, highly significant change in free amino acid content was observed in strong flavor type of tobacco strips. (4) Being affected by environmental temperature and humidity, the change in protein and free amino acid contents of tobacco strips in Xingyi storehouse was larger than that in Guiyang and Guiding, For tobacco strips stored in the same aging storehouse, significant difference of the extent to which protein and free amino acid decreased was observed between different tobacco producing areas. Thus, storing conditions had great compacts on protein and amino acid contents in tobacco strips during aging, and then affected the aging quality and profits of tobacco strips.%为探究不同仓贮环境及不同产地片烟蛋白质及氨基酸含量的变化规律，以位于贵州兴义、贵阳和贵定的3个醇化库中6个产地片烟为材料，对醇化片烟的蛋白质、游离氨基酸和游离脯氨酸含量进行了动态变化分析。结果表明：（1）片烟醇化过程中，3个醇化库不同产地片烟的蛋白质含量持续下降，游离氨基酸含量在醇化12个月内上升，但醇化12个月后下降；（2）醇化过程中片烟游离脯氨酸含量持续升高，与游离氨基酸总量呈现不同的变化趋势，所以醇化片烟中脯氨酸氧化分解较少。（3）醇化6~18个月时，清香型和中间香型片烟蛋白质含量的变化幅度存在显著差异，但浓香型片烟的蛋白质含量变化幅度均差异不显著；醇化12~18个月时，浓香型片烟游离氨基酸含量的变化幅度存在极显著差异。（4）受环境温湿度的影响，兴义库片烟蛋白质和游离氨基酸含量的变化幅度均大于贵阳库和贵定库片烟，并且同一醇化库中不同产地片烟蛋白质和游离氨基酸的降解幅度均存在差异。因此，仓贮环境对片烟醇化过程中蛋白质和氨基酸含量有较大影响，进而将影响片烟醇化质量及效益。