烤烟上部叶片质量指标间的相关性研究  

Correlation Analysis among Quality Indices in Upper Leaves of Flue-cured Tobacco

作　　者：包自超[1] 宋文静[1] 徐宜民[1] 尚斌[1] 吴元华[1] 王程栋[1] 刘晓冰[1] 

机构地区：[1]农业部烟草生物学与加工重点实验室中国农业科学院烟草研究所,青岛266101

出　　处：《中国烟草科学》2013年第5期23-27,共5页Chinese Tobacco Science

基　　金：国家烟草专卖局特色优质烟叶开发重大专项课题(TS-02-20110012)

摘　　要：为了明确烤烟上部叶片质量评价指标间的相关关系,以全国8个主产烟区122份B2F烟叶样品为材料,对样品的外观质量、物理特性、化学成分、感官质量进行相关分析。结果表明,烟叶总糖、还原糖与身份、平衡含水率呈极显著正相关,与成熟度、含梗率、叶片厚度呈极显著负相关;总植物碱、总氮与成熟度、含梗率呈极显著正相关,与身份呈极显著负相关;烟叶感官质量各个指标与平衡含水率、总糖、还原糖呈极显著正相关,与总植物碱、总氮呈极显著负相关。研究认为,烟叶成熟度、身份、叶片厚度、含梗率、平衡含水率与化学成分的关系较为密切,烟叶化学成分对感官质量有明显的影响。The purpose of this study was to investigate the correlation between the quality indices of upper leaves in flue-cured tobacco. 122 samples of upper leaf （B2F） were collected from 8 main production areas in China, and relationships between appearance quality, physical property, chemical components and sensory quality of the samples were studied. The results showed that the total sugar and reducing sugar were extremely significantly and positively correlated with the leaf body and the equilibrium moisture content, and were extremely significantly and negatively correlated with the leaf maturity, stem ratio and the leaf thickness. The nicotine and total nitrogen were extremely significantly and positively correlated with the leaf maturity and stem ratio, and were extremely significantly and negatively correlated with the leaf body;The tobacco sensory quality indices was extremely significantly and positively correlated with the equilibrium moisture content, total sugar and reducing sugar, and was extremely significantly and negatively correlated with nicotine and total nitrogen. In conclusion, the leaf maturity, leaf body, the leaf thickness, stem ratio and the equilibrium moisture content has significant effect on the content of chemical components, and the tobacco chemical components have significant effect on the sensory quality.

关 键 词：烤烟 上部叶片 质量 评价指标 相关分析 

分 类 号：S572[农业科学—烟草工业]