重庆烤烟化学成分与感官品质典型相关分析  

Canonical Correlation Analysis of Chemical Components and Smoking Quality of Flue-Cured Tobacco Leaves in Chongqing

作　　者：江厚龙 彭奎 张艳 马红辉 汪代斌 杨超 徐宸 王红锋 JIANG Houlong;PENG Kui;ZHANG Yan;MA Honghui;WANG Daibin;YANG Chao;XU Chen;WANG Hongfeng(Chongqing Tobacco Science Research Institute, Chongqing 400715, China;China Tobacco Chongqing Co., Ltd., Chongqing400060, China;Chongqing Tobacco Company, Chongqing 400200, China)

机构地区：[1]重庆烟草科学研究所,重庆400715 [2]重庆中烟工业有限责任公司,重庆400060 [3]重庆市烟草公司,重庆400200

出　　处：《中国烟草科学》2019年第2期80-86,共7页Chinese Tobacco Science

基　　金：重庆市烟草专卖局项目"提高‘渝金香’烟叶成熟度关键技术研究与应用"(NY20180401070005)

摘　　要：为明确影响重庆烟叶感官品质的主要化学因子,以烤烟品种云烟87为材料,采用典型相关分析方法研究了烟叶的主要化学成分与感官品质的关系。结果表明,重庆烤烟的糖分含量偏高,烟碱、总氮、淀粉含量适中,钾、氯含量偏低;两糖差、糖碱比偏大,两糖比和钾氯比适中,氮碱比偏小。典型相关分析显示,劲头与总氮、烟碱呈正相关,与糖碱比呈负相关;刺激性与钾含量和糖碱比呈正相关,与总氮、烟碱含量呈负相关;甜度与淀粉含量呈负相关,与糖碱比呈正相关;透发性与淀粉含量呈负相关。因此认为,糖分、总氮、烟碱、钾和淀粉是影响重庆烤烟感官质量的关键因素。The aim of this study is to investigate the effects of chemical components on smoking quality of flue-cured tobacco. Yunyan 87, a flue-cured tobacco variety, was selected as materials to study the correlation between the main chemical components and smoking quality of tobacco by using the method of canonical correlation analysis. The results showed that for Chongqing tobacco, sugar content was relatively high, the contents of nicotine, total nitrogen and starch were appropriate, the contents of potassium and chloride were low. The difference of total sugar and reducing sugar, ratio of reducing sugar to nicotine were relatively high. The ratios of reducing sugar to total sugar and potassium to chloride were appropriate. The ratio of nitrogen to nicotine was low. The canonical correlation analysis showed that the strength had positive correlation with total nitrogen, nicotine, and had negative correlation with the ratio of reducing sugar to nicotine. The irritancy had certain correlation with chemical components, with the effect of potassium and the ratio of reducing sugar to nicotine being positive, while the effect of total nitrogen and nicotine being negative. Sweetness was significantly negatively correlated with starch, while the ratio of reducing sugar was opposite. The permeability had significant negative correlation with starch. Therefore, it is believed that sugar, total nitrogen, nicotine, potassium and starch are the key factors affecting the sensory quality of Chongqing flue-cured tobacco.

关 键 词：重庆 烤烟 化学成分 感官品质 典型相关 

分 类 号：TS411[农业科学—烟草工业]