摘要
在贵州省的9个烤烟主产区分别取样,测定烟叶内在化学成分含量,并对其与感官评吸指标进行相关分析和回归分析。相关分析结果表明,总糖、还原糖含量及两糖差与香气质、刺激性、口感、烟气细柔度、燃烧性、灰色呈极显著的正相关,与评吸总分呈显著的正相关;蛋白质含量与香气质、杂气量、刺激性、口感、余味、烟气细柔度、燃烧性、灰色呈极显著的负相关,与评吸总分呈显著的负相关;烟碱含量与香气质、刺激性、口感、余味、烟气细柔度、燃烧性、灰色呈极显著的负相关,与评吸总分呈显著的负相关;总氮含量与香气质、杂气量、刺激性、口感、余味、烟气细柔度、燃烧性、灰色呈极显著的负相关,与评吸总分呈显著的负相关;钾、氯含量对香气质有一定的作用,钾为正向影响,氯为负向影响;钾氯比与香气质、烟气细柔度、燃烧性和灰色呈极显著的正相关。回归分析结果表明,两糖差和糖碱比对大部分感官评吸指标有较大的正向影响,而还原糖、烟碱、总氮、氯含量对大部分感官评吸指标有较大的负向作用。
Samples were collected from 9 main production regions of flue-cured tobacco in Guizhou province,the intrinsic chemical composition of tobacco leaves was determined;and correlation analysis and regression analysis between intrinsic chemical composition and sensory evaluation index were conducted.Correlation analysis showed that total sugar,reducing sugar and the content difference between the two kinds of sugar were very significantly positively correlated with aroma quality,irritant,taste,fine flexibility of smoke,inflammability and ash color,significantly positively correlated with total smoking score.Protein was very significantly negatively correlated with aroma quality,mixed gas,irritant,taste,aftertaste,fine flexibility of smoke,inflammability and ash color,significantly negatively correlated with total smoking score.Nicotine was very significantly negatively correlated with aroma quality,irritant,taste,aftertaste,fine flexibility of smoke,inflammability and ash color,significantly negatively correlated with total smoking score.Total nitrogen was very significantly negatively correlated with aroma quality,mixed gas,irritant,taste,aftertaste,fine flexibility of smoke,inflammability and ash color,significantly negatively correlated with total smoking score.Potassium and chlorine had certain effect on aroma quality,the effects of potassium was positive while of chlorine was negative.The ratio of potassium to chloride was very significantly positively correlated with aroma quality,fine flexibility of smoke,inflammability and ash color.Regression analysis showed that the content difference between the two kinds of sugar and sugar alkali ratio had great positive impact on most of the sensory indicators;while protein,nicotine,total nitrogen and chloride had negative effects.
出处
《湖北农业科学》
北大核心
2013年第8期1836-1841,共6页
Hubei Agricultural Sciences
基金
中国烟草总公司科技重大专项(中烟办[2011]52号)
贵州省重大科技专项(2010)
关键词
烤烟
内在化学成分
感官评吸指标
相关分析
回归分析
贵州省
flue-cured tobacco
intrinsic chemical constituents
sensory indicators of smoking
correlation analysis
regression analysis
Guizhou province
