烤烟口感特性与化学成分的关系  

Relationship analysis of taste characteristics and chemical components in flue-cured tobacco leaves

作　　者：牛莉莉[1] 耿宗泽 许自成[1] 朱金峰[3] 张玲[1] 刘超[1] 田临卿[1] 

机构地区：[1]河南农业大学烟草学院,河南郑州450002 [2]川渝中烟工业有限责任公司,四川成都610066 [3]河南省烟草公司漯河市公司,河南漯河462000

出　　处：《甘肃农业大学学报》2014年第1期83-88,共6页Journal of Gansu Agricultural University

基　　金：川渝中烟工业有限责任公司科技攻关项目(CYZY201002);河南省烟草公司科技攻关项目(HYKJ201105)

摘　　要：为探讨影响口感特性的关键化学成分因子，以我国主产烟区72份烤烟中部叶样品为材料，对烟叶样品的口感特性与化学成分指标进行了分析，同时比较了不同口感特性类群烤烟叶片化学成分的差异．结果表明：我国烤烟中部叶口感特性得分平均值为11．50，变幅为10．00～14．00．总植物碱、总氮、蛋白质、挥发碱与口感特性呈极显著的负相关关系；总糖、还原糖、pH值、氮碱比、糖碱比与口感特性呈显著或极显著的正相关关系．总植物碱、总糖、还原糖、总氮、蛋白质、挥发碱及氮碱比、糖碱比与口感特性呈显著或极显著的回归关系．总植物碱、还原糖与口感特性在线性条件下拟合程度好，其他指标与口感特性的关系均在非线性条件下拟合度最好．除钾、氯和钾氯比外，其他化学成分含量在不同口感特性类群间差异显著，高口感类群烟叶具有较高的总糖、还原糖和pH值，低口感类群烟叶则具有较高的总植物碱、总氮、蛋白质和挥发碱等成分．In order to study the key chemical factors affecting taste characteristics, the relationship of taste characteristics and chemical components was studied by using 72 samples of middle leaves of flue- cured tobacco from main tobacco growing areas of China, and the difference of contents of chemical compo- nents among different taste characteristics clusters was compared. The results indicated that the taste char- acteristics score of middle leaves of our country ranged from 10.00 to 14. 00,with the mean of 11.50. The taste characteristics had extremely negative correlation with total plant alkaloid, total nitrogen, protein, vol- atile bases, and had positive correlation with total sugar, reducing sugar content,pH and nitrogen/nicotine, sugar/nicotine. There existed significant or extremely significant regression relationships between taste characteristics and total plant alkaloid, total sugar, reducing sugar, total nitrogen,protein, volatile bases and nitrogen/nicotine, sugar/nicotine. Under the condition of linear case, fitting degree of regression equations of total plant alkaloid, reducing sugar and taste characteristics were the best, the regression relationship be- tween taste characteristics and other chemical components were the best under the condition of nonlinear. The contents of most chemical components were significant different among different taste characteristics score clusters except for potassium,chlorine and potassium/ chlorine. The tobacco leaves that belonged to taste characteristics score clusters had higher total sugar, reducing sugar and pH, while the contents of total plant alkaloid, total nitrogen, protein, volatile bases in the leaves that belonged to low taste character istics score clusters were all the lowest.

关 键 词：烤烟 口感特性 化学成分 

分 类 号：S572[农业科学—烟草工业]