烤烟化学成分与主体香味成分的相关和通径分析  

Correlation and Path Analysis for Chemical Composition and Principal Aroma and Flavor Constituents of Flue-cured Tobacco in China

作　　者：赵华武[1] 贺帆[1] 宫长荣[1] 王涛[1] 石盼盼[1] 王梅[1] 王文超[1] 罗玲[1] 

机构地区：[1]河南农业大学烟草学院,河南郑州450002

出　　处：《河南农业科学》2012年第7期42-46,共5页Journal of Henan Agricultural Sciences

基　　金：国家烟草专卖局资助项目(3300806156)

摘　　要：为了解我国烤烟化学成分与主体香味成分的关系,采用相关分析及通径分析的方法,对75份烤烟样品的化学成分和主体香味成分进行分析。结果表明:大马酮与烟碱、氮碱比均呈极显著正相关,而与总糖、糖碱比以及施木克值则呈极显著负相关;茄酮与总氮、烟碱、蛋白质、氮碱比、石油醚提取物之间均为显著正相关,而仅与糖碱比呈极显著负相关;巨豆三烯酮与总氮、烟碱、蛋白质、钾含量、石油醚提取物、氮碱比均呈极显著正相关,而与总糖、还原糖、糖碱比、施木克值均呈极显著负相关。与大马酮关系最密切的化学成分为蛋白质、总氮、施木克值和烟碱,其直接通径系数分别为-3.441、3.331、-1.894和-1.110;与茄酮关系最密切的化学成分为总氮、烟碱和蛋白质,其直接通径系数分别为-3.475、2.294和1.968;总氮、烟碱、蛋白质、氮碱比和总糖与巨豆三烯酮的关系最为紧密,其直接通径系数依次为6.896、-4.861、-3.065、1.499和-1.289。综合分析,对烤烟主体香味成分含量直接影响最大的化学成分是总氮、烟碱和蛋白质,较高的总氮、氮碱比和较低的总糖、烟碱、蛋白质和施木克值有益于烤烟主体香味成分的凸显。This paper aimed at expounding the relationship between the chemical composition and principal aroma and flavor constituents of flue-cured tobacco in China,analyzing 75 flue-cured tobacco samples by correlation analysis and path analysis method.The results demonstrated that damascenone had highly significantly positive correlations with nicotine and ratio of nitrogen to nicotine,but highly significantly negative correlations with total sugar,ratio of sugar to nicotine and Schmuck＇s value;Solanone had highly significantly positive correlations with total nitrogen,nicotine,protein,ratio of sugar to nicotine and petroleum ether extract,but highly significantly negative correlations with ratio of sugar to nicotine;Megastigmatrienone had highly significantly positive correlations with total nitrogen,nicotine,protein,potassium,petroleum ether extract and ratio of nitrogen to nicotine,but highly significantly negative correlations with total sugar,redu-cing sugar,ratio of sugar to nicotine and Schmuck＇s value.Damascenone had the most closely relationship with protein,nicotine,nitrogen,Schmuck＇s value and nicotine,whose direct path coefficients were-3.441,3.331,-1.894 and-1.110;Solanone had the most closely relationship with total nitrogen,nicotine and protein,whose direct path coefficients were-3.475,2.294 and 1.968;Megastigmatrienone had the most closely relationship with total nitrogen,nicotine,protein,ratio of nitrogen to nicotine and total sugar,whose direct path coefficients were 6.896,-4.861,-3.065,1.499 and-1.289.The results of comprehensive analysis showed that the chemical compositions which had the largest immediate influence on principal aroma and flavor constituents content of flue-cured tobacco were total nitrogen,nicotine and protein.Selection of higher value of total nitrogen and ratio of nitrogen to nicotine and lower value of total sugar,nicotine,protein and Schmuck＇s value would be helpful for highlighting principal aroma and flavor constituents of flue-cured tobacco.

关 键 词：烤烟 化学成分 主体香味成分 相关分析 通径分析 

分 类 号：S572[农业科学—烟草工业]