摘要
通过数理统计系统分析了烟叶中水溶性糖 (包括还原糖和总糖 )、烟碱、总氮含量与烤烟吃味品质的关系。结果表明 ,水溶性糖、烟碱、总氮含量对烤烟吃味品质都产生极显著的影响 ,其中还原糖、烟碱为目前制约烤烟吃味品质的主要化学成分。生产中 ,控制烟碱的过高积累 ,提高还原糖相对于总糖的含量、减小两糖差值 ,能有效地提高烤烟吃味品质。两糖差值可作为评价烟叶吃味品质的重要指标。数据分析表明 ,用水溶性糖、烟碱、总氮及其派生值传统的含量或数值范围评价烟叶吃味品质是不够的 ,更深入地研究吃味品质优良的烟叶在化学成分上共同遵循的规律 。
Statistical analysis were used to investigate the relationship between content of water soluble sugar,alkaloid,total nitrogen and taste quality of flue cured tobacco.The results showed that content of water soluble sugar,alkaloid,total nitrogen had extremely significant influences on taste quality of flue cured tobacco,and content of reducing sugar and alkaloid were the most important factors of all chemical components The taste quality of flue cured tobacco could be effectively improved by controlling the accumulation of alkaloid,increasing the ratio of reducing sugar to total sugar and decreasing the difference between reducing sugar and total sugar.The difference between reducing sugar and total sugar could be used as an important index for evaluation of taste quality of flue cured tobacco.The result also indicated that the conventional methods with only examination on water soluble sugar,alkaloid,total nitrogen and their derivatives were not sufficient for evaluaiton of taste quality of flue cured tobacco,it was necessary to carry out the study on the relationship between other chemical components and taste quality.
出处
《中国烟草科学》
CSCD
2000年第1期7-10,共4页
Chinese Tobacco Science
关键词
烤烟
吃味品质
相关分析
通径分析
化学成分
Flue cured tobacco
Reducing sugar
Total sugar
Alkaloid
Total nitrogen
Taste quality
Correlation analysis
Path analysis
