复烤烟叶C3F等级主要化学成分与感官评吸质量的相关性  

Correlations Between Main Chemical Components and Sensory Smoking Quality of Redried Tobacco C3F

作　　者：赵友根 拓阳阳[2] 李贵刚 李斌[2] 刘志广[3] 钱华 王强[3] 刘群[3] ZHAO Yougen;TUO Yangyang;LI Guigang;LI Bin;LIU Zhiguang;QIAN Hua;WANG Qiang;LIU Qun(Liangshan Tobacco Company,Xichang,Sichuan 615000;Dechang Branch Company,LiangshanTobacco Company,Dechang,Sichuan 615500;Technological Center of China Tobacco Shandong Industrial Co.,Ltd,Qingdao,Shandong 266100;Technological Center of China Tobacco Hunan Industrial Co.,Ltd,Changsha,Hunan 410007,China)

机构地区：[1]四川省烟草公司凉山州公司,四川西昌615000 [2]四川省烟草公司凉山州德昌分公司,四川德昌615500 [3]山东中烟工业有限责任公司技术中心,山东青岛266100 [4]湖南中烟工业有限责任公司技术中心,湖南长沙410007

出　　处：《贵州农业科学》2018年第9期126-129,共4页Guizhou Agricultural Sciences

摘　　要：为卷烟原料配方的改进提供依据,采用随机取样方法研究山东中烟库存C3F等级复烤烟叶主要化学成分与评吸质量的相关性。结果表明:总糖与香气质呈显著正相关,还原糖与香气质、杂气、余味呈显著正相关,总氮与杂气呈显著负相关;经通径分析,总氮对香气质、杂气和余味的直接影响最大,间接影响以总氮最大,还原糖次之。适当提高还原糖含量和降低总氮含量可提升复烤烟叶的香气质及余味,降低其杂气,从而提高烟叶的可用性。The correlations between main chemical components and smoking quality of redried tobacco C3F stored in Shandong tobacco warehouse were studied by a random sampling method to provide the basis for improvement of cigarette raw material formula. Result： There is a significant positive correlation between total sugar and aroma quality. Reducing sugar is related to aroma quality, offensive odor and aftertaste of redried tobacco significantly and positively. There is a significant negative correlation between total nitrogen and offensive odor of redried tobacco. The path analysis shows that total nitrogen is first direct factor influencing aroma quality, offensive odor and aftertaste of redried tobacco, followed by reducing sugar. In conclusion, increasing reducing sugar content and reducing total nitrogen content properly can improve aroma quality and aftertaste of redried tobacco and reduce its offensive odor, which can increase the usability of redried tobacco.

关 键 词：复烤烟叶 化学成分 评吸质量 相关性 

分 类 号：S572[农业科学—烟草工业]