宣威市不同烤烟品种感官质量差异及其影响因素分析  

Analysis on sensory quality and influencing factors of different flue-cured tobacco varieties in Xuanwei

作　　者：梁荣[1] 刘新民[2] 侯小东[2] 杜咏梅[2] 闫宁[2] 

机构地区：[1]广东中烟工业有限责任公司,广东广州510385 [2]中国农业科学院烟草研究所,山东青岛266101

出　　处：《广东农业科学》2013年第22期30-33,共4页Guangdong Agricultural Sciences

摘　　要：以云南宣威地区6种不同烤烟品种为材料,对烤后中部烟叶样品常规化学成分和感官质量指标进行研究。结果表明:(1)中烟100和红花大金元评吸总分较高,且与云烟85、云烟87、云烟97、NC102感官质量差别显著。(2)不同烤烟品种烟叶总糖、还原糖、总氮之间差异不太明显;而糖碱比、氮碱比、烟碱含量之间则差异明显;烟叶中钾含量表现为红花大金元、中烟100最高,云烟97含量最低;氯含量则表现为云烟87最高,NC102、红花大金元、中烟100最低。研究认为,影响不同烤烟品种感官质量差异的主要因素是烟叶中总氮的含量,此外,烟叶中总糖、氮碱比、钾含量、烟碱等化学成分对不同烤烟品种感官质量的影响存在着差异性。Research on the main chemical composition and sensory quality indexes in middle leaf samples of 6 different flue-cured tobacco varieties, from Xuanwei, Yunnan..The results showed that Zhongyan 100 and Honghuadajinyuan had significant higher sensory quality scores than Yunyan 85, Yunyan 87, Yunyan 97 and NC102. There were no significant diffeence among total sugar, reducing sugar, total nitrogen in different flue-cured tobacco leaf samples, however reducing sugar to nicotine ratio, total nitrogen to nicotine ratio and nicotine content were significantly different. The potassium content of Honghua Dajinyuan and Zhongyan 100 were the highest, but Yunyan 97 was the lowest. However, the chlorine content of Yunyan 87 was the highest, and NC102, Honghua Dajinyuan, Zhongyan 100 were the lowest. We conclued that the total nitrogen content was the main factor that affected the sensory quality in different flue-cured tobacco varieties. Meanwhile, total sugar, total nitrogen to nicotine ratio, potassium content and nicotine had different effects on sensory quality in different flue-cured tobacco varieties.

关 键 词：烤烟品种 感官质量 影响因素 

分 类 号：S572[农业科学—烟草工业]