桂阳烟区烤烟主要化学成分与感官评吸质量的相关性  

Correlation Between Main Chemical Components and Sensory Quality of Flue-Cured Tobacco from Guiyang Tobacco Area

作　　者：卢晓华[1] 张伟峰[1] 高远[1] 阎鼎 顾毓敏[1] 张义志[2] 张渐隆 温亮 LU Xiaohua;ZHANG Weifeng;GAO Yuan;YAN Ding;GU Yumin;ZHANG Yizhi;ZHANG Jianlong;WEN Liang(Shanghai Tobacco Group Co.,Ltd.,Shanghai 330096;Laboratory of Tobacco Quality and Safety Risk Assessment,Ministry of Agriculture and Rural Affairs,Tobacco Research Institute of Chinese Academy of Agricultural Sciences,Qingdao,Shandong 266101;Shandong Linyi Tobacco Co.,Ltd.,Linyi,Shandong 276200,China)

机构地区：[1]上海烟草集团有限责任公司,上海330096 [2]中国农业科学院烟草研究所/农业部烟草质量安全风险评估实验室,山东青岛266101 [3]山东临沂烟草有限公司,山东临沂276200

出　　处：《贵州农业科学》2019年第12期125-129,共5页Guizhou Agricultural Sciences

基　　金：上海烟草集团有限责任公司项目“异常气候条件下烤烟大田管理技术研究”（2018310000140801）

摘　　要：为湖南郴州桂阳烟区优质烟叶生产提供参考依据,采用数理统计分析方法,研究桂阳烟区烤烟主要化学成分与感官评吸质量的相关性。结果表明:还原糖、总糖、氯、糖碱比和两糖差与香气质、香气量、杂气、刺激性和余味呈显著正相关或者极显著正相关,还原糖和总糖与浓度呈显著正相关,氯与浓度呈极显著正相关;总植物碱和钾氯比与香气质、香气量、杂气、刺激性和余味呈极显著负相关,钾氯比与浓度呈显著负相关;总氮与香气质、杂气和余味呈显著负相关;氮碱比与香气质、杂气、刺激性和余味呈极显著正相关;湖南郴州桂阳烟区浓香型烟叶总糖、还原糖、总植物碱、糖碱比和钾氯比的最优区间分别为24%~31%、22%~28%、1.7%~2.4%、9.7~15.8和5.1~14.0,适宜区间分别为23%~31%、21%~28%、1.7%~2.6%、9.0~15.8和5.0~17.0。In order to provide references for high-quality tobacco production in Guiyang tobacco area in Chenzhou City of Hunan Province,the mathematical statistical analysis methods were employed to study the correlation between the main chemical components of flue-cured tobacco and sensory evaluation in Guiyang tobacco area.Results:Reducing sugar,total sugar,chlorine,sugar-nicotine ratio,and total sugar-reducing sugar variation were positively correlated with aroma quality,aroma volume,odor,irritation,and aftertaste at P<0.05 or P<0.01 levels,the reducing sugar and total sugar showed a significant positive correlation with concentration,chlorine was positively correlated with concentration at P<0.01 level;Total phytoalkali and potassium-chloride ratio were negatively related to aroma quality,aroma volume,odor,irritation,and aftertaste at P<0.01 level,of which potassium-chlorine ratio was negatively correlated with concentration at P<0.05 level;Total nitrogen was negatively related to aroma quality,aroma and aftertaste at P<0.05 level;Nitrogen-alkali ratio was positively related to aroma quality,aroma,irritation and aftertaste at P<0.01 level;The optimal intervals for total sugar,reducing sugar,total plant alkaloids,sugar-nicotine ratio,and potassium-chlorine ratio were 24%-31%,22%-28%,1.7%-2.4%,9.7-15.8,and 5.1-14.0,respectively,and the appropriate intervals were respectively 23%-31%,21%-28%,1.7%-2.6%,9.0-15.8,and 5.0-17.0.

关 键 词：浓香型烤烟 化学成分 感官质量 相关性 适宜区间 桂阳 湖南 

分 类 号：S572[农业科学—烟草工业]