基于广义可加模型的烤烟常规化学成分与感官评价指标非线性关系解析  

Analysis of Nonlinear Relationships Between Routine Chemical Components and Sensory Evaluation Indexes of Flue-cured Tobacco Based on Generalized Additive Models

作　　者：胡建军[1] 李广才[1] 李耀光 冯晓民 周冀衡[3] 柳昕 

机构地区：[1]中国烟草总公司职工进修学院,郑州市金水区鑫苑路7号450008 [2]河南中烟工业有限责任公司技术中心,郑州市管城区陇海东路72号450000 [3]湖南农业大学烟草与健康重点实验室,长沙市芙蓉区农大路1号410128 [4]北京市烟草质量监督检验站,北京市朝阳区樱花西街10号100029

出　　处：《烟草科技》2014年第12期36-42,共7页Tobacco Science & Technology

摘　　要：为分析烟叶化学成分与感官评吸质量之间的关系,建立了基于广义可加模型的非线性关系识别方法,并以国内主产烟区烤烟中部烟叶（8~12叶位）497个样本为研究对象,研究了烤烟烟叶总氮、烟碱、总糖和还原糖4种常规化学成分含量与感官评价指标间的线性与非线性关系。结果表明：1在样品烟叶化学成分的分布范围内和5%显著水平下,总氮与香气质、香气量、杂气、刺激性和余味呈显著线性负相关,烟碱与香气量、余味分别呈显著线性正相关和负相关,总糖、还原糖与香气质、香气量、杂气、刺激性和余味均呈显著线性正相关;2总氮与香气质、杂气、刺激性和余味之间,烟碱、总糖、还原糖与香气质、香气量、杂气、刺激性和余味之间均存在显著的非线性关系,且均表现为明显的“∩”型曲线关系,而总氮与香气量的非线性关系在5%显著水平下不显著;3烤烟烟叶总氮、烟碱、总糖和还原糖含量的适宜区间分别为1.5%~2.8%,2.0%~3.5%,15%~28%和15%~25%。For analyzing the relationships between chemical components and sensory quality of tobacco leaves, an identification method for nonlinear relationship was developed based on generalized additive models. The linear and nonlinear relationships between four routine chemical components （total nitrogen, nicotine, total sugar and reducing sugar） and sensory evaluation indexes of 497 samples of middle leaves of flue-cured tobacco from main tobacco producing areas in China were studied. The results showed that： 1） At the significant level of 0.05, total nitrogen significantly negatively linearly correlated to aroma quality and quantity, offensive odor, irritancy and aftertaste; nicotine possessed a significantly negatively linear correlation with aftertaste and a significantly positively linear correlation with aroma quantity; total sugar and reducing sugar significantly positively linearly correlated to aroma quality and quantity, offensive odor, irritancy and aftertaste. 2） There were significantly nonlinear relationships between total nitrogen and aroma quality, offensive odor, irritancy, aftertaste; and between nicotine, total sugar, reducing sugar and aroma quality, aroma quantity, offensive odor, irritancy, aftertaste; all of them presented an obvious ＂ N＂-shaped curve relationship; while the nonlinear relationship between total nitrogen and aroma quantity was not significant at the significant level of 0.05. 3） The appropriate ranges for total nitrogen, nicotine, total sugar and reducing sugar contents in flue-cured tobacco leaves were 1.5%-2.8%, 2.0%-3.5%. 15%-28%, and 15%-25%, respectively.

关 键 词：烤烟 常规化学成分 评吸质量 广义可加模型 非线性关系 

分 类 号：TS411.1[农业科学—烟草工业]