摘要
为探索烟叶化学成分与烤烟评吸质量的定性关系,以327份烤烟资源中部烟叶为材料,对主要化学成分与感官评吸质量进行相关及通径分析。结果表明:糖类(总糖、还原糖)含量与含氮化合物(烟碱、总氮、蛋白质)含量呈显著负相关,在一定范围内,控制含氮化合物和增加糖含量有利于提高烟叶感官评吸质量;烤烟感官评吸质量各指标间均达极显著正相关;钾氯比与香气量和评吸总分呈极显著正相关,与香气质、吃味和刺激性显著正相关;氮碱比与香气量、吃味、杂气和评吸总分极显著正相关,与香气量和刺激性显著正相关;总氮直接负向影响评吸总分;钾和蛋白质对总分直接影响和间接影响均较小;总糖负向直接影响评吸总分,通过还原糖正向间接影响评吸总分;还原糖正向直接影响评吸总分较大,通过总糖和糖碱比负向间接影响评吸总分。
The correlation between main chemical components of middle leaves and smoking quality were studied from analyzing 327 flue-cured tobacco varieties by correlation and path analysis to know the quantitative relationship between chemical components and smoking quality in flue-cured tobacco resources.The results showed that the content of total sugar and reducing sugar was significantly negatively related to the content of nicotine,total nitrogen and protein,the measure of controlling nitrogen-containing compound content and increasing sugar content was beneficial to improve smoking quality to a certain degree,and the smoking quality was very significantly positively correlated to indexes of different smoking quality.The positive correlations between potassium-chlorine ratio and total smoking score and between nitrogen-nicotine ratio and aroma quantity,taste,odd smell,total smoking score were significance.The positive correlations between potassium-chlorine ratio and aroma quality,taste,irritation,and between nitrogen-nicotine ratio and aroma quality and irritation were significance.Total nitrogen and sugar content directly negatively affected total smoking score.The potassium and protein content had little direct and indirect effect on total smoking score.The total sugar content and sugar-nicotine ratio indirectly affected total smoking score.
出处
《贵州农业科学》
CAS
北大核心
2010年第11期63-66,共4页
Guizhou Agricultural Sciences
关键词
烤烟
评吸质量
化学成分
相关分析
通径分析
flue-cured tobacco
smoking quality
chemical component
correlation analysis
path analysis
