攀西烤烟评吸结果与中性致香成分的关系  

Research on relationships between neutral aroma constituents and smoking results of flue-cured tobacco in Panxi tobacco-growing areas

作　　者：于建军[1] 庞天河[1] 焦桂珍[1] 夏林[2] 伍仁军[2] 李霞[2] 刘余里[1] 

机构地区：[1]河南农业大学国家烟草栽培生理生化研究基地,河南郑州450002 [2]四川省烟草公司,四川成都610000

出　　处：《西北农林科技大学学报（自然科学版）》2006年第11期77-82,共6页Journal of Northwest A&F University(Natural Science Edition)

基　　金：国家烟草专卖局项目(110200201005)

摘　　要：采用多元线性逐步回归分析法建立烤烟中性致香成分与评吸结果的回归方程,并对回归方程进行显著性测验及偏相关分析和通径分析,研究烤烟中性致香成分与评吸结果的关系。结果表明,建立的香气量、香气质和评吸总分的3个回归方程经显著性测验均达到极显著水平。烟叶中的6类25种中性致香成分对香气量、香气质和评吸总分的直接影响各不相同。香气量受类胡萝卜素降解产物6-甲基-5-庚烯-2-酮的直接正面影响最大,而受苯丙氨酸代谢产物苯乙醇的直接负面影响最大;香气质受棕化反应产物2-乙酰基呋喃的直接正面影响最大,新植二烯的直接负面影响最大;评吸总分受棕化反应产物2-乙酰基呋喃的直接正面影响最大,类胡萝卜素降解产物6-甲基-5庚烯-2-酮的直接负面影响最大。仅有类胡萝卜素降解产物香叶基丙酮和二氢猕猴桃内酯对香气质、香气量和评吸总分均有直接正面影响,而类胡萝卜素降解产物2,4-庚二烯醛和6-甲基-2-庚酮对香气质、香气量和评吸总分均有直接负面影响。说明可以通过调节烟叶调制条件提高对评吸结果有益的香气成分,尽量降低对评吸结果不利的香气成分。To research on quantitative relations between neutral aroma constituents and smoking resuits of flue-cured tobacco in Panxi tobacco-growing areas,the authors carried out partial correlation analysis,path analysis and stepwise regression analysis. The results showed that regression model of quality of aroma ,concentration of aroma and smoking total scores were established ,and all of their correlation were significant at 1% level, 25 kinds of representative neutral aroma constituents in flue-cured tobacco had different direct influence on quality of aroma,concentration of aroma and smoking total scores. 6-me-5-heptene-2-dione from the degrading products of carotene had greatest direct positive influence on concentration of aroma, Benzvl alcohol from the degrading products of hypoglycemia compounds had greatest direct negative influence on concentration of aroma. 2-acetyl furan from browning reaction had greatest direct positive influence on quality of aroma, Neophytadiene had greatest direct negative influence on quality of aroma. 2- acetyl furan from browning reaction had greatest direct positive influence on smoking total scores. 6-me-5-heptene-2-dione from the degrading products of carotene had greatest direct negative influence on smoking total scores. Both neryl acetone and benzofuranone from the degrading products of carotene had direct positive influence on quality of aroma,concentration of aroma and smoking total scores. 2,4-hendiene-al and 6- me-2-dione from the degrading product.s of carotene had direct negative influence on quality of aroma,concentration of aroma and smoking total scores. It proves that aroma components that are good for smoking could be improved by regulating the modulation conditions. The aroma components that are bad for smoking should be reduced.

关 键 词：烤烟 中性致香成分 评吸结果 多元线性逐步回归分析法 偏相关分析 通径分析 

分 类 号：TQ655[化学工程—精细化工]