烤烟主要化学指标与感官舒适度的相关性分析  

Correlation Analysis of Sensory Coziness and Main Chemical Indices of Flue-cured Tobacco

作　　者：朱保昆[1] 朱东来[1] 王明锋[1] 赵建华[2] 廖头根[1] 

机构地区：[1]红云红河烟草(集团)有限责任公司技术中心,昆明650202 [2]云南财经大学统计与数学学院,昆明650221

出　　处：《中国烟草科学》2011年第6期17-20,25,共5页Chinese Tobacco Science

基　　金：国家烟草专卖局资助项目(110201001006);云南财经大学科研基金(YC10D028)

摘　　要：为了分析烤烟主要化学指标对其感官舒适度的影响,利用复相关系数分析方法对50个涵盖国内主要烟叶产区及进口烟叶原料的35个主要化学指标检测数据与感官舒适度评价数据进行分析与验证。结果表明,烤烟烟碱、氮碱比和糖碱比与感官舒适度整体上呈极显著相关(P<0.01),石油醚提取物含量与感官舒适度整体上呈显著相关(P<0.05),其余化学指标与感官舒适度10个指标得分的相关性统计上不显著(P>0.05);根据复相关系数的大小及显著性水平,烤烟主要化学成分对其感官舒适度的影响程度为:烟碱>氮碱比>糖碱比>石油醚提取物。To analyze the influence of main chemical indices of flue-cured tobacco on overall sensory coziness. 35 tobacco chemical indices in 50 domestic and imported representative tobacco leaves were analyzed and verified. Meanwhile, a comprehensive sensory coziness evaluation was conducted on the 50 samples. The data of chemical indicators and sensory evaluation were analyzed by multiple correlation coefficient method. The results showed that： nicotine, ratio of N to nicotine, the ratio of reducing sugar to nicotine, petroleum ether extracts and sensory comfort as a whole was significantly related （P 〈 0.05）. Other chemical parameters and sensory coziness of 10 indice correlation scores were not statistically significant （P 〉 0.05）. According to the multiple correlation coefficient and significance level, the specific influence degree order of main chemical components of tobacco on the sensory comfort was nicotine 〉 ratio of N to nicotine 〉 the ratio of reducing sugar to nicotine 〉 petroleum ether extract.

关 键 词：烤烟 化学指标 感官舒适度 相关性 

分 类 号：S572[农业科学—烟草工业]