贵州烤烟常规化学成分与中性香气物质的相关分析  

Correlation Analysis of Conventional Chemical Components and Neutral Aroma Constituents of Flue-cured Tobacco in Guizhou

作　　者：赵会纳[1] 向章敏[1] 周淑平[1] 张长云[1] 张捷[1] 

机构地区：[1]贵州省烟草科学研究所,贵州贵阳550081

出　　处：《西南农业学报》2012年第3期856-863,共8页Southwest China Journal of Agricultural Sciences

基　　金：中国烟草专卖局重大专项子课题"中间香型优质烟叶物质代谢基础研究"(TS-02-20110014);贵州省烟草专卖局重大专项"贵州省优质烟叶开发"(2007-04);贵州省烟草专卖局项目"贵州初烤烟叶中重要致香成分分析方法及色谱指纹图谱的研究"(黔烟科2009-20);贵州省科学技术基金项目"贵州省不同风格特色烟叶形成的分子机制"[黔科合J字(2010)2088];贵州省烟草公司项目"贵州省不同风格特色烟叶形成的分子机制"(201002)

摘　　要：为了摸清贵州烟叶原料质量,提高其可用性,以贵州4个烤烟产区的33个烟叶样品为材料,采用多变量统计分析方法对其常规化学成分与中性香气物质含量的相关性进行分析。结果表明:贵州烤烟常规化学成分在不同地区间存在广泛的差异,但还原糖含量在地区间稳定性较好;常规化学成分和众多香气成分都存在密切相关,其相关系数达到极显著或显著水平;常规化学成分与中性香气物质之间的第Ⅰ典型相关系数(0.911**)达极显著水平,共得到6个与典型变量相关显著的性状,分别为烟碱、钾、美拉德反应产物、芳香族氨酸降解产物含量、糖碱比和氮碱比。To make clear the quality of tobacco raw leaf in Guizhou and improve its usability, the correhttion between chemical components and neutral aroma constituents of flue-cured tobacco were studied. The materials used were from the 33 kinds of tobacco samples from four growing districts of flue-cured areas. The results showed that the differences of conventional chemical components in different areas were in a wide range while the stability of the reducing sugar in different areas was good. The conventional chemical components were highly related to many aroma components and the correlation between which had reached significant or marked level. The first canonical correlation coefficient （0.911 ＊＊ ）between conventional chemical components and neutral aroma constituents were extremely significant and six significant traits were obtained including nicotine content, potassium, chlorine content, Mainard reaction products, aromatic amino acid degradation products content, the ratio of reductive sugar to nicotine and the ratio of total nitrogen to nicotine.

关 键 词：烤烟 化学成分 中性香气物质 多元统计分析 相关分析 贵州 

分 类 号：S527[农业科学—作物学]