黔西南州烤烟烟叶化学成分与外观质量、感官质量的相关性研究  

Correlation Evaluation of Chemical Components,Appearance Quality and Sensory Quality of Flue-cured Tobacco Leaves in Southwestern Guizhou

作　　者：张辉红 张亚恒 沈勰 王唯 刘胜传 吴方莲 张仕祥[4] 陈发元 ZHANG Huihong;ZHANG Yaheng;SHEN Xie;WANG Wei;LIU Shengchuan;WU Fanglian;ZHANG Shixiang;CHEN Fayuan(College of Resources and Environment,Henan Agricultural University,Zhengzhou 450046;China Tobacco Guizhou Co.,Ltd.,Guiyang 550000;Qianxinan Branch of Guizhou Tobacco Company,Xingyi,Guizhou 562400;Zhengzhou Tobacco Research Institute of China National Tobacco Corporation,Zhengzhou 450001)

机构地区：[1]河南农业大学资源与环境学院,郑州450046 [2]贵州中烟工业有限责任公司,贵阳550000 [3]贵州省烟草公司黔西南州公司,贵州兴义562400 [4]中国烟草总公司郑州烟草研究院,郑州450001

出　　处：《中国农学通报》2024年第22期149-157,共9页Chinese Agricultural Science Bulletin

基　　金：贵州省烟草公司黔西南州公司科技项目“‘贵烟’黔西南基地烟叶高端原料保障技术开发”(2021-07)。

摘　　要：为明确贵州省黔西南州烤烟产区烟叶化学质量之间的关系,指导特色优质烟叶的开发,采用描述性统计和相关性分析方法,对2021年黔西南州4个烤烟产区(兴义市、安龙县、兴仁县、普安县)不同等级(B_(2)F与C_(3)F)烟叶样品化学质量之间的关系进行研究。结果表明:(1)烟叶的还原糖、总糖含量偏高,钾和氯含量略低,其他成分含量及其协调性适中,普安县整体化学成分含量优于其他3个产区。(2)总植物碱和总氮与总糖、还原糖、淀粉、氮碱比、糖碱比、钾氯比、烟叶的结构、香气质、杂气、刺激性和余味呈极显著(P<0.01)或显著(P<0.05)负相关,与烟叶劲头呈显著正相关;还原糖和总糖与氮碱比、糖碱比、钾氯比、结构、香气质、刺激性和余味呈极显著或显著正相关,与劲头呈极显著负相关。(3)糖碱比和氮碱比与烟叶结构、香气质、杂气、刺激性和余味呈极显著或显著正相关,与劲头呈极显著负相关。综上所述,总植物碱、总氮和还原糖、总糖的含量及其协调性对烟叶的外观质量和感官质量有显著影响,是决定烟叶品质的关键因素。In order to clarify the relationship between the chemical qualities of flue-cured tobacco leaves in southwestern Guizhou,and guide the development of characteristic high-quality tobacco leaves,using descriptive statistics and correlation analysis methods,the relationship between the chemical qualities of tobacco leaf samples of different grades(B_(2)F and C_(3)F)in four flue-cured tobacco producing areas(Xingyi City,Anlong County,Xingren County,Pu’an County)in southwestern Guizhou in 2021 was studied.The results showed that:(1)the contents of reducing sugar and total sugar in tobacco leaves were higher,the contents of potassium and chlorine were slightly lower,and the contents of other components and their coordination were moderate.(2)Total alkaloid and total nitrogen were extremely significantly(P<0.01)or significantly(P<0.05)negatively correlated with total sugar,reducing sugar,starch,nitrogen-nicotine ratio,sugar-nicotine ratio,potassium-chlorine ratio,structure,aroma quality,offensive odor,irritation and aftertaste of tobacco leaves,and significantly positively correlated with tobacco leaf strength.The reducing sugar and total sugar were significantly or significantly positively correlated with the ratio of nitrogen to alkali,the ratio of sugar to alkali,the ratio of potassium to chlorine,structure,aroma quality,irritation and aftertaste,and significantly negatively correlated with strength.(3)Sugar-nicotine ratio and nitrogen-nicotine ratio were extremely significantly or significantly positively correlated with tobacco leaf structure,aroma quality,offensive odor,irritation and aftertaste,and significantly negatively correlated with strength.In conclusion,the contents and coordination of total alkaloid,total nitrogen,reducing sugar and total sugar had great influence on the appearance quality and sensory quality of tobacco leaves,which were the key factors affecting the quality of tobacco leaves.

关 键 词：黔西南州 烤烟产区 烤烟 化学成分 化学质量 外观质量 感官质量 相关性 相关性分析 

分 类 号：S572[农业科学—烟草工业]