不同基因型烤烟化学成分和致香物质间的相关和通径分析  

Correlation and Path Analysis on Chemical Components and Aroma Components in Different Flue-cured Tobacco

作　　者：赵铭钦[1] 赵辉[1] 王文基[1] 卢叶[1] 刘云[1] 

机构地区：[1]河南农业大学农学院,国家烟草栽培生理生化研究基地,郑州450002

出　　处：《中国烟草科学》2009年第3期7-12,共6页Chinese Tobacco Science

基　　金：国家烟草专卖局重大科技攻关项目(110200401004)

摘　　要：通过对不同基因型烤烟品种烤后烟叶常规化学成分和香气物质含量的相关分析,发现总糖与类胡萝卜素类呈显著正相关,总氮与类胡萝卜素类呈显著负相关,烟碱与类胡萝卜素类呈极显著负相关;钾与棕色化产物类呈极显著正相关,总氮和烟碱与棕色化产物类呈极显著负相关;总氮和钾与茄酮呈显著正相关,烟碱与茄酮呈极显著负相关。通径分析结果表明,烟碱、总糖和钾对类胡萝卜素类、棕色化产物类和茄酮的直接影响最大;常规化学成分经蛋白质对类胡萝卜素类的间接影响最大,烟碱对棕色化产物类和茄酮的间接影响最大。协调好化学成分,有利于提高香气物质的含量。Different genotypes on chemical components and aroma components of flue-cured tobacco were tested by correlation analysis. The results revealed that total sugar showed positive correlation with carotenoid. Total nitrogen showed negative correlation with carotenoid, Nicotine showed significant negative correlation with carotenoid; Potassium showed significant positive correlation with browning reaction. Total nitrogen and nicotine showed significant negative correlation with browning reaction. Total nitrogen and potassium showed positive genetic correlation with solanone. Nicotine showed significant negative correlation with solanone; The results on path analysis revealed that carotenoid, browning reaction and solanone were affected mostly by nicotine, total sugar and total nitrogen.Carotenoid was indirectly effected by chemical composition through protein. Browning reaction and solanone were indirectly effected mostly by nicotine. The aroma material content could be increased by improving chemical composition balance.

关 键 词：化学成分 致香物质 相关分析 通径分析 烤烟 

分 类 号：S572[农业科学—烟草工业]