Effects of Heat Preservation Treatment on Nitrogen Metabolism during Tobacco Curing in Bulk Curing Barn

doi:10.15933/j.cnki.1004-3268.2025.06.019

Abstract

Abstract: To investigate the effects of thermal insulation treatment in bulk curing barns on the degradation of protein and nitrogen metabolism during the tobacco leaf curing process，a cross‐combination of two types of energy source（air‐source heat pumps，biomass combustion） and two heat preservation materials（polyurethane， inorganic plasticized microporous） was used to set up four treatments：polyurethane‐insulated air‐source heat pump curing barn（CK1），polyurethane‐insulated biomass curing barn（CK2），inorganic plasticized microporous‐insulated air‐source heat pump curing barn（T1），and inorganic plasticized microporous‐insulated biomass curing barn（T2）.The protein content，amino acid content， activities of nitrogen metabolism related enzymes（endopeptidase，aminopeptidase，carboxypeptidase）during the roasting process and free amino acid content of post‐baking tobacco were measured to analyze the effects patterns of different heat preseration treatments on nitrogen metabolism during baking.The results showed that at 42℃ during curing，the protein degradation rates of T1 and T2 treatments were 38.59% and 37.26%，respectively，which were 6.99 and 6.39 percentage points higher than CK1 and CK2 treatments，respectively. During the curing period at 40—42℃ ，the amino acid variation amplitude of T1 and T2 treatments were 31.13% and 34.60%，respectively，both higher than those of CK1 and CK2 treatments，and the free amino acid content in cured tobacco significantly increased by 71.14% and 47.47%，among which the content of sweet amino acids increased by 80.61% and 52.00%，and ratio increased by 4.01 and 2.26 percentage points，respectively.The average endopeptidase activities of T1 and T2 treatments during the yellowing period of curing at 38—42℃ were 2.71 U/mL and 2.70 U/mL，the average carboxypeptidase activities were 210.88 U/mL and 204.10 U/mL，and the average aminopeptidase activities were 187.27 U/mL and 186.89 U/mL，all higher than those of CK1 and CK2 treatments.The peak activity of aminopeptidase in T1 treatment and the peak activities of carboxypeptidase and aminopeptidase in T2 treatment appeared early at 40℃ ，which was conducive to the sufficient conversion and degradation of nitrogen‐containing substances in tobacco leaves during the yellowing period（38—42℃）.Path analysis results indicated that aminopeptidase played the main role in the conversion and decomposition of nitrogen‐containing substances，followed by carboxypeptidase.Principal component analysis results showed that amino acids such as phenylalanine，glutamic acid，alanine，and tyrosine made significant contributions to the flavor of cured tobacco.The comprehensive scores of flavor amino acids in the cured tobacco of treatments T1 and T2 were higher than those of treatments CK1 and CK2.In conclusion，bulk curing barns with inorganic plasticized microporous heat preservation treatment can optimize the curing environment of tobacco leaves.This optimization is conducive to enhancing the activities of enzymes related to nitrogen metabolism，and promoting protein degradation and amino acid accumulation.As a result，it increases the aroma quantity and improves the aroma quality of cured tobacco.

Key words: Tobacco, Bulk curing barn, Insulation materials, Protein, Amino acid, Nitrogen metabolism

摘要： 为了探明密集烤房保温处理对烟叶烘烤过程中蛋白质降解和氮代谢的影响，采用2种能源类型（空气源热泵、生物质燃烧）与2种保温材料（聚氨酯、无机塑化微孔）交叉组合，设置4个处理，分别为聚氨酯保温空气源热泵烤房（CK1）、聚氨酯保温生物质烤房（CK2）、无机塑化微孔保温空气源热泵烤房（T1）和无机塑化微孔保温生物质烤房（T2）。通过测定烘烤过程中烟叶的蛋白质含量、氨基酸含量、氮代谢相关酶（内肽酶、氨肽酶、羧肽酶）活性及烤后烟游离氨基酸含量，分析不同保温处理对烟叶烘烤过程中氮代谢的影响规律。结果表明，在烘烤42 ℃时，T1、T2处理的蛋白质降解率分别为38.59%、37.26%，较CK1、CK2 处理分别提高了6.99、6.39 百分点；在烘烤40~42 ℃时，T1、T2 处理氨基酸变化幅度分别为31.13%、34.60%，均高于CK1和CK2处理，且烤后烟中游离氨基酸含量明显提高了71.14%、47.47%，其中，甜味氨基酸含量分别提高了80.61%、52.00%，比例分别提高了4.01、2.26百分点。T1、T2处理在烘烤变黄期38~42℃的平均内肽酶活性为2.71、2.70 U/mL，平均羧肽酶活性为210.88、204.10 U/mL，平均氨肽酶活性为187.27、186.89 U/mL，均高于CK1、CK2处理。T1处理的氨肽酶活性峰值和T2处理的羧肽酶和氨肽酶活性峰值提前出现至40 ℃，有利于烟叶在变黄期（38~42 ℃）充分进行含氮物质转换和降解。通径分析结果表明，对含氮物质的转化和分解起主要作用的是氨肽酶，其次是羧肽酶。主成分分析结果表明，苯丙氨酸、谷氨酸、丙氨酸和酪氨酸等氨基酸对烤后烟风味具有较大贡献，T1和T2处理烤后烟呈味氨基酸综合得分高于CK1和CK2处理。综上，无机塑化微孔保温处理后的密集烤房能够优化烟叶的烘烤环境，提高氮代谢相关酶活性，促进蛋白质降解和氨基酸积累，并提高烤后烟的香气量、改善香气质。

关键词: 烟叶, 密集烤房, 保温材料, 蛋白质, 氨基酸, 氮代谢

CLC Number:

S572.09

ZHAI Shunlong, ZHAO Yongwei, CHANG Jianbo, WANG Jian’an, HE Fan, LIU Lingling. Effects of Heat Preservation Treatment on Nitrogen Metabolism during Tobacco Curing in Bulk Curing Barn[J]. Journal of Henan Agricultural Sciences, 2025, 54(6): 175-184.

翟顺龙, 赵永伟, 常剑波, 王建安, 贺帆, 刘玲玲. 不同保温处理对密集烤房烟叶烘烤过程中氮代谢的影响[J]. 河南农业科学, 2025, 54(6): 175-184.

Figures/Tables 10

References

［1］廖晓萍，陈亮，杨隆飞.武夷山烟区已建烟叶烤房应用现状及成本分析［J］.南方农业，2022，16（22）：194‐196.
LIAO X P，CHEN L，YANG L F.Application status and cost analysis of established tobacco curing houses in Wuyishan tobacco‐growing area［J］.South China Agriculture，2022，16（22）：194‐196.

［2］朱伟，肖文锋，姚雪梅，等.热泵烤房及其供热能源对烟叶烘烤效益的影响［J］. 作物研究，2022，36（6）：562‐567.

ZHU W，XIAO W F，YAO X M，et al. Effect of heat source supply mode on tobacco curing efficiency in dense curing barn［J］. Crop Research，2022，36（6）：562‐567.

［3］蒋笃忠，吴朝霞，成勍松.“普改密”烤房不同装烟密度的烘烤效果［J］.河北农业科学，2010，14（10）：104‐106.

JIANG D Z，WU Z X，CHENG Q S. Flue‐curing effects of different loading density of bulk curing barn refited

by ordinary curing barn［J］.Journal of Hebei Agricultural Sciences，2010，14（10）：104‐106.

［4］胡彬彬，付丽美，杨丽平，等.定色期烘烤工艺优化对加热卷烟烟叶质量的影响［J］. 湖南农业科学，2023（10）：63‐69.

HU B B，FU L M，YANG L P，et al. Effect of curing process optimization in color‐fixing stage on quality of heated tobacco product leaves［J］.Hunan Agricultural Sciences，2023（10）：63‐69.

［5］刘欣，黄茹，许永，等.高效液相色谱法分析干旱胁迫下烟草中游离氨基酸的含量变化［J］. 分析科学学报，2023，39（2）：219‐224.

LIU X，HUANG R，XU Y，et al. Analysis of contents change of free amino acids in tobacco under drought stress by high performance liquid chromatography［J］.Journal of Analytical Science，2023，39（2）：219‐224.

［6］卢绍浩，张嘉雯，赵喆，等. 晾制湿度对雪茄烟叶碳氮代谢关键酶活性及品质的影响［J］.中国烟草学报，2020，26（4）：26‐34.

LU S H，ZHANG J W，ZHAO Z，et al. Effects of air‐curing humidity on key enzyme activities related to carbon and nitrogen metabolism and quality of cigar tobacco leaves［J］.Acta Tabacaria Sinica，2020，26（4）：26‐34.

［7］陈祖销，李俊营，藏照阳，等. 气流上升式密集烤房温湿度场分布及其对烟叶质量的影响［J］.烟草科技，2024，

57（3）：43‐55.
CHEN Z X，LI J Y，ZANG Z Y，et al.Temperature and humidity distributions and their influences on tobacco

leaf quality in air ascending bulk curing barn［J］.Tobacco Science & Technology，2024，57（3）：43‐55.

［8］张小亮，李生春，钟仁杰，等. 密集烤房倾斜旋转式装烟机设计与试验［J］.中国农机化学报，2022，43（11）：90‐97.

ZHANG X L，LI S C，ZHONG R J，et al. Design and experiment of inclined rotary tobacco loading machine

in dense baking house ［J］. Journal of Chinese Agricultural Mechanization，2022，43（11）：90‐97.

［9］陈颐，张笑，杨志怀，等.烟叶烘烤过程中蛋白质的降解及相关酶活性的变化［J］. 中国烟草学报，2019，25（5）：70‐76.

CHEN Y，ZHANG X，YANG Z H，et al.Changes of protein degradation and related enzyme activity during flue‐curing［J］. Acta Tabacaria Sinica，2019，25（5）：70‐76.

［10］邓奕龙，苗晓辉，顾少龙，等. 密集烤房变温调控对烤烟上部叶氮代谢生理的影响［J］. 江苏农业科学，2024，52（6）：191‐198.

DENG Y L，MIAO X H，GU S L，et al. Impacts of variable temperature control on nitrogen metabolism and physiology of upper leaves of flue‐cured tobacco in bulk curing barn［J］.Jiangsu Agricultural Sciences，2024，52（6）：191‐198.

［11］杨春霞，开建荣，马桂娟，等.枸杞鲜果呈味氨基酸含量组成、呈味特征及主成分分析［J］.中国食品添加剂，2024，35（9）：197‐205.

YANG C X，KAI J R，MA G J，et al. Composition，flavor characteristics and principal component analysis

of flavor amino acids in fresh wolfberry fruits［J］.China Food Additives，2024，35（9）：197‐205.

［12］邓奕龙，字建金，申洪涛，等.密集烤房变温调控对上部烟叶香气物质和氨基酸含量的影响［J］.江苏农业科学，2024，52（22）：202‐209.

DENG Y L，ZI J J，SHEN H T，et al. Effects of variable temperature control on aroma substance and amino acid content of upper tobacco leaves in bulk curing barn［J］.Jiangsu Agricultural Sciences，2024，52 （22）：202‐209.

［13］陈颐，韩香，杨彦明，等. 变黄期烘烤参数优化对加热卷烟烟叶美拉德反应物的影响［J］.云南农业大学学报（自然科学），2023，38（6）：980‐986.

CHEN Y，HAN X，YANG Y M，et al. Effects of optimize curing parameters to the heated tobacco products Maillard reactants during yellowing stage［J］.Journal of Yunnan Agricultural University（Natural Science），2023，38（6）：980‐986.

［14］武圣江，杨双剑，黄翔，等.不同能源类型密集烤房烘烤性能与应用效果分析［J］.南方农业学报，2022，53（6）：1586‐1594.

WU S J，YANG S J，HUANG X，et al.Analysis of curing performance and application effect of bulk curing barns using different types of energy［J］.Journal of Southern Agriculture，2022，53（6）：1586‐1594.

［15］韦建玉，戴林建，孙成林，等.风速变化对热泵密集烤房烟叶烘烤质量的影响［J］.作物研究，2023，37（6）：620‐626.

WEI J Y，DAI L J，SUN C L，et al.Effects of wind speed on the changes of main chemical components of

tobacco leaves in heat pump bulk curing barn［J］.Crop Research，2023，37（6）：620‐626.

［16］贺帆，王涛，王战义，等.变黄期不同温湿度对烘烤中烟叶蛋白质降解及酶活性的影响［J］.中国烟草学报，2014，20（5）：80‐86.

HE F，WANG T，WANG Z Y，et al. Effects of temperature and humility on protein degradation and related enzyme activities in tobacco leaf in yellowing stage［J］. Acta Tabacaria Sinica，2014，20（5）：80‐86.

［17］潘洪，龙庆祥，林小淇，等.“两炖一停”烘烤工艺烤烟蛋白酶活性及蛋白质含量的动态变化［J］.中国农学通报，2021，37（9）：137‐141.

PAN H，LONG Q X，LIN X Q，et al. Dynamic change of protease activity and protein content in‘two stews
and one stop’flue‐curing of flue‐cured tobacco［J］.Chinese Agricultural Science Bulletin，2021，37（9）：137‐141.

［18］沈少君，邱铭生，林晓路，等. 彰显龙岩CB-1烟叶清甜蜜甜香型风格密集烘烤工艺研究［J］.中国农学通报，2024，40（14）：47‐53.
SHEN S J，QIU M S，LIN X L，et al.Research on the intensive baking technology of sweet and sweet flavor
style of Longyan CB‐1 tobacco leaves［J］. Chinese Agricultural Science Bulletin，2024，40（14）：47‐53.

［19］周艳霞，赵婉，杨勇，等. 烟叶蛋白质降解菌的筛选及其作用效果［J］.烟草科技，2024，57（6）：43‐54.
ZHOU Y X，ZHAO W，YANG Y，et al. Screening protein‐degrading bacteria to improve tobacco leaf quality［J］.Tobacco Science & Technology，2024，57（6）：43‐54.

［20］张勇刚，陈风雷，龙庆祥，等. 变黄期不同湿度对烟叶衰老生化的影响［J］.特产研究，2022，44（5）：90‐94.
ZHANG Y G，CHEN F L，LONG Q X，et al. Effects of different humidity on senescence biochemistry of tobacco leaves in yellowing stage［J］.Special Wild Economic Animal and Plant Research，2022，44（5）：90‐94.

［21］高相彬，苏新宏，常建波，等. 不同成熟度分类采收装炕对上部烟叶品质及酶活性的影响［J］.贵州农业科学，2022，50（5）：42‐47.
GAO X B，SU X H，CHANG J B，et al.Effect of harvesting and curing based on maturity on quality and enzyme activity of upper tobacco leaves［J］.Guizhou Agricultural Sciences，2022，50（5）：42‐47.

［22］孟智勇，孙晓伟，刘芳，等. 密集烘烤38 ℃和46 ℃不同稳温时间对豫中上六片烟叶品质的影响［J］.种业导刊，2023（6）：6‐12.
MENG Z Y，SUN X W，LIU F，et al.Effect of stable time at 38 ℃ and 46 ℃ on the quality of upper six tobacco leaves in central Henan［J］.Journal of Seed Industry Guide，2023（6）：6‐12.

［23］宋宗昊，蒋宸光，吴岳轩，等.箱式烘烤烟叶化学成分变化与温湿度耦合分析［J］.河南农业科学，2024，53（6）：162‐172.
SONG Z H，JIANG C G，WU Y X，et al.Analysis of chemical composition change and coupling with temperature and humidity in box cured tobacco leaves［J］.Journal of Henan Agricultural Sciences，2024，53（6）：162‐172.

［24］刘晓迪，钟莉. 秦烟96在烘烤过程中的化学成分与香气物质变化及其相关性研究［J］.江西农业学报，2022，34（10）：19‐24.
LIU X D，ZHONG L. Changes of chemical components and aroma substances of Qinyan 96 in curing process
and correlation analysis［J］.Acta Agriculturae Jiangxi，2022，34（10）：19‐24.

［25］殷鸿飞，雷强，李斌，等. 烤烟烘烤过程中苯丙氨酸及其主要降解产物的变化［J］.山东农业科学，2022，54（8）：87‐92.
YIN H F，LEI Q，LI B，et al. Variation of phenylalanine and its main degrading aroma substances in flue‐cured tobacco during curing［J］.Shandong Agricultural Sciences，2022，54（8）：87‐92.

［26］任杰，李俊营，林润英，等. 冷凝除湿烘烤对烟叶中性致香成分及感官质量的影响［J］. 中国烟草科学，2022，43（5）：74‐79.
REN J，LI J Y，LIN R Y，et al. Effects of condensation dehumidification in tobacco curing on neutral aroma
components and sensory quality of cured leaves［J］.Chinese Tobacco Science，2022，43（5）：74‐79.

［27］赵会纳，谢已书，李章海，等. 不同成熟度烟叶在散叶烘烤过程中主要化学成分的动态变化［J］. 湖北农业科学，2013，52（4）：835‐839.
ZHAO H N，XIE Y S，LI Z H，et al. Dynamic changes of major chemical components in tobacco leaf of different maturity during loose leaves baking process［J］.Hubei Agricultural Sciences，2013，52（4）：835‐839.

［28］唐乐攀. 抗坏血酸/半胱氨酸体系非酶褐变反应动力学研究［D］. 恩施：湖北民族学院，2014.
TANG L P. Study on kinetics of nonenzymic browning reaction from ascorbic acid/cysteine model system［D］.Enshi：Hubei University for Nationalities，2014.

［29］王海清，郭东锋，丁乃红，等. 云产雪茄烟叶微生物群落、游离氨基酸及挥发性风味物质特征分析［J］.轻工学报，2024，39（4）：97‐108.
WANG H Q，GUO D F，DING N H，et al.Characterization of microbial communities，free amino acids and volatile flavor compounds in cigar tobacco leaves from Yunnan province［J］. Journal of Light Industry，2024，39（4）：97‐108.

［30］徐磊，刘伟，过伟民，等. 烤烟游离氨基酸组分与感官品质的相关分析［J］.烟草科技，2020，53（10）：21‐31.
XU L，LIU W，GUO W M，et al. Correlation analysis of free amino acid components and sensory quality of flue‐cured tobacco［J］. Tobacco Science & Technology，2020，53（10）：21‐31.

［31］陈红丽，周航，杨永锋，等. 不同尺寸片烟游离氨基酸和阿马杜里化合物差异分析［J］.西北农林科技大学学报（自然科学版），2024，52（8）：60‐69.
CHEN H L，ZHOU H，YANG Y F，et al. Differences in free amino acids and Amadori compounds in tobacco strips at different sizes［J］. Journal of Northwest A & F University（Natural Science Edition），2024，52（8）：60‐69.

［32］芮琪，张鹏，董汉松，等. 小麦叶片衰老期间内肽酶同工酶的变化［J］.江苏农业学报，2010，26（4）：686‐690.
RUI Q，ZHANG P，DONG H S，et al.The changes of endopeptidase isoenzymes during wheat leaf senescence period［J］.Jiangsu Journal of Agricultural Sciences，2010，26（4）：686‐690.

［33］高相彬，宗胜杰，孟智勇，等. 变黄期温湿度对豫烟10 号碳代谢及烤后品质的影响［J］.西南农业学报，2019，32（10）：2454‐2458.
GAO X B，ZONG S J，MENG Z Y，et al. Effect of temperature and humidity during yellowing stage on carbon metabolism and cured quality of Yuyan10［J］.Southwest China Journal of Agricultural Sciences，2019，32（10）：2454‐2458.

[1]	WANG Qinghai, JIA Yanhua, ZHANG Yu, HUANG Zhenfu. Identification and Expression Analysis of OBP and CSP Genes in the Sex Pheromone‑producing Gland of Domestic and Chinese Wild Silkworms [J]. Journal of Henan Agricultural Sciences, 2025, 54(7): 153-161.
[2]	LI Zhiqiang, ZHU Fang, WANG Shuli, DING Jinkuo, DAI Yawen, ZHENG Hao, WANG Chengyu, LI Tianle. Effect of Brucella BspL Protein on the Expression Level of Inflammatory Factors in Macrophages and Bioinformatics Analysis [J]. Journal of Henan Agricultural Sciences, 2025, 54(6): 144-151.
[3]	LI Xipeng, KONG Jinling, HONG Hu, FU Yunpeng1, YAO Pengwei, FU Quanshan, HOU Zhenwu, FU Bo, LIU Youjie, WANG Jing. Effects of Different Adjuvants on Weed Control Efficiency of Herbicides，Growth and Economic Traits of Tobacco [J]. Journal of Henan Agricultural Sciences, 2025, 54(5): 78-86.
[4]	WANG Tingting, ZHAO Yuanyuan, XIA Yulan, WANG Dexun, LI Juan, SUN Junwei, SHI Hongzhi. Effects of Exogenous Spraying of Methyl Jasmonate on Maturation and Cured Quality of Late‐maturing Upper Tobacco Leaves [J]. Journal of Henan Agricultural Sciences, 2025, 54(5): 49-58.
[5]	GE Menglong, HE Bing, BAI Feng, HUANG Peiyuan, HE Mengying, LI Jianhua, LI Yuyang, SHEN Hongtao, GAO Jiakai, WANG Yanfang, LIU Ling. Effects of Flue‐cured Tobacco and Wheat Intercropping on Soil Microorganisms and Fertility in Xuchang Tobacco Growing Area [J]. Journal of Henan Agricultural Sciences, 2025, 54(4): 66-79.
[6]	WANG Mingxin, LIU Lei, DENG Zhaolong, WANG Haoyang, LIU Pengfei, JIN Weihuan, LI Junying, GUO Hongxiang. Characterisation of the NtHPL Genes and Their Expression Pattern under TMV Stress in Tobacco [J]. Journal of Henan Agricultural Sciences, 2025, 54(4): 47-56.
[7]	LUO Haitao, WANG Shuoying, QI Yating, LI Ruili, CHEN Dong, RAO Chaoqi, ZHANG Junsong, ZOU Enkai. Effect of Different Enzymes on the Quality Improvement Effect of Discarded Tobacco Extract [J]. Journal of Henan Agricultural Sciences, 2025, 54(3): 170-180.
[8]	LIANG Miao, LIU Yuxuan, ZHU Haibo, SU Man, ZHENG Yongjie, XIE Yifei, JIANG Xi, ZHANG Junsong, ZHU Yuanyang. Analysis of Thermogravimetric Characteristics and Stepwise Thermal Release Aroma Components of Different Types of Tobacco [J]. Journal of Henan Agricultural Sciences, 2025, 54(3): 157-169.
[9]	NIU Wenyan, LI Xiaojie, XU Min, QIU Rui, BAI Jingke, LIU Chang, CHEN Yuguo, SI Junke, LI Shujun, SONG Pengyu, SONG Shouye. Screening and Identification of Plant Growth⁃Promoting Rhizobacteria and Their Growth⁃Promoting Effects on Tobacco [J]. Journal of Henan Agricultural Sciences, 2025, 54(3): 50-59.
[10]	ZHANG Bowen, JIN Haiyang, XU Haixia, ZHENG Fei, HE Ning, SU Yazhong, ZHAO Guojian, CHENG Hongjian, CHENG Xiyong, LI Xiangdong. Effect of Spraying Amino Acid Chelated Zinc after Anthesis on Synthesis and Accumulation of Starch and Protein in Wheat Grains [J]. Journal of Henan Agricultural Sciences, 2025, 54(3): 8-19.
[11]	SHAN Jiaye, WANG Qiuling, LI Chunguang, LI Quansheng, ZOU Shenghao, SUN Mi, LUO Dongsheng, XI Feihu, JING Yanqiu. Study on the Relationship between Chromaticity Signal Values and Plastid Pigments in Different Sections of Tobacco Leaves during Curing Process [J]. Journal of Henan Agricultural Sciences, 2025, 54(2): 163-173.
[12]	XUE Yun, WU Yihong, LIU Yuanshang, HUANG Jiale, ZHOU Pengfei, BAI Jiafeng, JIA Xuewei, DAI Yuxiang, XU Chunping. Preparation of Tobacco Essential Oil Microcapsule and Its Application in Cigarette Paper [J]. Journal of Henan Agricultural Sciences, 2025, 54(2): 154-162.
[13]	LIN Zhizhao, ZHAO Yanyan, REN Haojie, SHI Saiyan, HAN Shichong, HE Wenrui, WAN Bo, ZHANG Yuhang, ZHANG Gaiping. Preparation and Epitope Analysis of Monoclonal Antibody against African Swine Fever Virus D205R Protein [J]. Journal of Henan Agricultural Sciences, 2025, 54(2): 124-130.
[14]	HUANG Shijie, FANG Zhihui, ZHOU Yun, LIANG Miao, LI Ruili, ZHANG Jiahui, CHEN Zhiyan, ZHANG Junsong. Optimization of the Preparation Process and Characterization of the Performance of Tobacco Straw‑based Activated Carbon [J]. Journal of Henan Agricultural Sciences, 2025, 54(1): 170-180.
[15]	YUAN Lianlian, LIU Tianbo, LI Xiaodong, DENG Zhengyu, TENG Kai, SHEN Lili, JIAO Yubing, WANG Yingwen, YANG Jinguang, LI Ying. Study on Antifungal Activity and Nano‑selenization Application of Paenilbacillus polymyxa [J]. Journal of Henan Agricultural Sciences, 2025, 54(1): 101-108.