基于PLSR分析烟叶化学成分与感官质量的相关性  

Correlation of Tobacco Chemical Components and Sensory Quality Assessed by PLSR

作　　者：林顺顺[1] 张晓鸣[1] 

机构地区：[1]江南大学食品学院,江苏无锡214122

出　　处：《中国烟草科学》2016年第1期78-82,共5页Chinese Tobacco Science

基　　金：广西中烟工业有限责任公司技术创新项目"生物化学技术醇化低次烟叶的开发与应用研究"(20120213Y)

摘　　要：采用偏最小二乘回归(PLSR)方法对烟叶化学成分与感官质量的关系进行了分析。结果表明,糖碱比和糖氮比与感官刺激性、杂气呈显著负相关,与柔细度、余味显著正相关(p<0.05)。此外,总植物碱、挥发碱对香气质具有显著负影响(p<0.05);总氮、总植物碱、蛋白质、挥发碱及石油醚提取物显著贡献于感官刺激性的增强,而水溶性总糖、还原糖对消除杂气具有显著贡献(p<0.05);K、Cl、挥发酸对增强感官柔细度,降低劲头具有显著贡献(p<0.05)。PLSR解决了传统分析方法中的观察值数量限制及数据共线性等问题。Partial least squares regression (PLSR) was employed to analyze the correlation of tobacco chemical components and sensory quality. The results showed that sugar/alkaloids and sugar/nitrogen had positive correlations with comfortable and aftertaste attributes, and negative correlations with irritation and off-taste attributes. Additionally, alkaline composition including total alkaloids and volatile alkali had significant negative correlations with aroma quality attributes (p＜0.05). Total nitrogen, total alkaloids, protein, volatile alkali and petroleum ether extracts contributed significantly to the increase of irritation, while total sugars and reducing sugars had significant effect on masking harsh-taste (p＜0.05). K, Cl and volatile acids contributed to the increase of the sensory comfortable attribute, and the reduction of sensory impact (p＜0.05). PLSR solved the multiple linear regression problems in which the use of traditional multivariate methods is severely limited, such as limited number of observations and collinearity. The results of this study are important for guiding cigarette tobacco processing and modifying technology.

关 键 词：还原糖 钾 氯 糖碱比 PLSR 

分 类 号：TS411[农业科学—烟草工业]