Jilin Province Tobacco Main Chemical Compositino And Main Varieties Resistance Enzyme Activity Analysis And Baking Technology To Improve Research

The experiment research of jilin province’s two main varieties of flue-cured tobacco jiyan9and jiyan10. Measured the two varieties in the growth process of phase field main chemical component content and stress changes of enzyme activity. The results show that Jiyan9range of total nitrogen is1.75%-4.67%, range of nicotine content is0.31%-1.82%, range of reducing sugar content is4.09%-17.13%, the range of total sugar content is6.97%-21.53%, content of starch range is11.38%-26.9%; Jiyan10range of total nitrogen is1.36%-4.91%, content of nicotine rangei s0.27%-1.76%, content of reducing sugar range is3.03%-16.31%, content of t otal sugar is5.00%-18.49%, content of starchis12.8%-21.62%.Jiyan9before mature harvest malondialdehyde content in the range of8.61umol.g-1FW-21.87umol.g-1FW; JiyanlOsmoke malondialdehyde content in the range of10.29umol.10g-1FW-15.98umol.g-1FW.Two varieties in mature former harvested superoxide dismutasewere in July3to enzyme activity peak; Two varieties in mature before the peroxidase activity of harvested on July13to enzyme activity peak;Two varieties in mature harvest before catalase activity before the harvest maturity on July13to enzyme activity.Extension of the two varieties in the process of baking yellowing stage and color phase of the baking time. The results obtained two varieties of amylase activity in baking36h and84h two active peak appeared. The extended baking compared with normal baking Starch total sugar and reducing sugar content were reduced. Chemical composition content of leaves is moderate. Thus, extend the baking process of yellowing stage and color set period of time can effectively reduce the starch, total sugar and reducing sugar content in tobacco leaves, so as to achieve the purpose of hypoglycemic down starch.