基于主成分分析法研究老香黄提取物对卷烟品质的影响  

Effect of Fermented Citron Extract on Cigarette Quality Based on Principal Component Analysis

作　　者：白娟 罗婷 伍毅 仁醒龙 莫紫薇 李紫薇 徐潇 王晶 BAI Juan;LUO Ting;WU Yi;REN Xinglong;MO Ziwei;LI Ziwei;XU Xiao;WANG Jing(Shenzhen Bolton Flavor Co.,Ltd.,Shenzhen 518000,Guangdong,China)

机构地区：[1]深圳波顿香料有限公司,广东深圳518000

出　　处：《香料香精化妆品》2023年第3期82-87,92,共7页Flavour Fragrance Cosmetics

摘　　要：采用溶剂提取法,用水和体积分数50%、70%、95%乙醇4种溶剂制备老香黄提取物,并测定其可溶性糖、有机酸、氨基酸含量,对老香黄提取物在卷烟中的感官品质进行评价。采用主成分分析方法对可溶性糖、有机酸、氨基酸、感官品质进行分析,得出主成分累积方差贡献率达99.832%。可知老香黄提取物中可溶性糖、有机酸、氨基酸和感官品质之间具有很强的相关性,且体积分数70%乙醇制备的老香黄提取物综合评分最高,感官品质最好。Fermented citron extract was prepared by solvent extraction with four solvents including water,50%,70%and 95%ethanol(volume fraction).The contents of soluble sugar,organic acid and amino acid were determined.The sensory quality of fermented citron extract in cigarettes was evaluated,and the soluble sugar,organic acid,amino acid and sensory quality were analyzed by principal component analysis.The cumulative variance contribution rate of principal components was 99.832%.It can be concluded that there is a strong correlation among soluble sugar,organic acid,amino acid and sensory quality in fermented citron extract,and the comprehensive score of fermented citron extract prepared with 70%(volume fraction)ethanol is the highest and its sensory quality is the best.

关 键 词：老香黄 可溶性糖 有机酸 感官品质 主成分分析 

分 类 号：TS452[农业科学—烟草工业]