烤烟致香物质含量与评吸质量的典型相关分析  

Canonical correlation between quantity of aromatic components and smoking quality in flue-cured tobacco

作　　者：娄元菲[1] 朱红兵[2] 李昂[1] 董艳辉[1] 杨彦明[1] 贺帆[1] 宫长荣[1] 

机构地区：[1]河南农业大学烟草学院,河南郑州450002 [2]中国地质大学经济管理学院,湖北武汉430074

出　　处：《湖南农业大学学报（自然科学版）》2014年第2期127-133,共7页Journal of Hunan Agricultural University(Natural Sciences)

基　　金：国家烟草专卖局项目(3300806156;30300318)

摘　　要：运用典型相关分析方法,分析了河南省不同产地K326相同等级(C3F)的37个烤烟样品的致香物质含量与评吸质量的相关性。结果表明:随着烤烟致香物质类西柏烷类含量的增加或棕色化反应产物类含量的减少,烤后烟叶刺激性呈增加趋势;随着西柏三烯二醇含量的增加,烤后烟叶浓度和香气量呈增加趋势;随着2–乙基吡啶的增加,烤后烟叶浓度和劲头呈降低趋势;随着吡啶含量的增加,烤后烟叶劲头和刺激性呈增加趋势。The relationships between contents of aromatic components and smoking quality of 37 tobacco samples with the same rank （C3F） from flue-cured tobacco variety K326 were investigated using canonical correlation analysis The results showed that smoking scores of irritancy were improved with the increasing of cembranoid degradation products or the reducing of browning reaction products; the smoke concentration and the volume of aroma were increased with the increasing content of cembratriene-diol after curing while the smoke concentration and taste strength were reduced with increasing content of 2-ethylpridine; and the taste strength and irritancy were improved with increasing content of pyridine.

关 键 词：烤烟 致香物质 评吸质量 典型相关分析 

分 类 号：S572.01[农业科学—烟草工业]