基于有机酸、氨基酸和香气物质的烤烟香型逐步判别分析  

Stepwise Discriminant Analysis for Tobacco Flavor Based on Organic Acids,Amino Acids,and Aroma Compounds

作　　者：王文超[1] 许自成[1] 张媛[2] 钱建财 朱海波 许嘉阳 贾玮 郝浩浩 张莉[2] WANG Wenchao;XU Zicheng;ZHANG Yuan;QIAN Jiancai;ZHU Haibo;XU Jiayang;JIA Wei;HAO haohao;ZHANG Li(College of Tobacco Science,Henan Agricultural University,Zhengzhou 450046,Henan,China;China Tobacco Jiangsu Industry Co.,Ltd.,Nanjing 210009,Jiangsu,China;College of Resources and Environment,Henan Agricultural University,Zhengzhou 450046,Henan,China;Zhumadian City Company of Henan Province Tobacco Company,Zhumadian 463000,Henan,China)

机构地区：[1]河南农业大学烟草学院,郑州450046 [2]江苏中烟工业有限责任公司,南京210009 [3]河南农业大学资源与环境学院,郑州450046 [4]河南省烟草公司驻马店市公司,河南驻马店463000

出　　处：《农学学报》2024年第10期12-18,共7页Journal of Agriculture

基　　金：江苏中烟工业有限责任公司科技项目“核心基地烟叶原料品质内涵及低焦油卷烟原料筛选技术研究”(H202102)。

摘　　要：研究旨在实现对清甜香型、蜜甜香型、蜜甜焦香型、焦甜醇甜香型和焦甜焦香型5种烤烟香型的快速判定。选取5个省份51个C3F等级的烤烟样品,对烟叶中的有机酸、氨基酸、香气物质进行方差分析与判别分析,并建立Fishier判别函数。结果表明,清甜香型与蜜甜焦香型烤烟总氨基酸含量显著高于焦甜醇甜香型烤烟,总有机酸与香气物质含量在5个香型之间不存在显著差异,在部分高级脂肪酸、苯丙氨酸类降解产物、类胡萝卜素类降解产物和茄酮上存在差异;共有丁二酸、柠檬酸、二十酸、丝氨酸、6-甲基-5-庚烯-2-醇、愈创木酚、香叶基丙酮、巨豆三烯酮3和法尼基丙酮9个指标被纳入函数,建立的判别函数经自身验证法与交叉验证法回判,判对率分别为94.1%和86.3%。本研究建立的判别函数对5种烤烟香型具有较好的判别效果,准确率较高。The research aims to achieve rapid discrimination of five types of flue-cured tobacco flavor profiles,including clean sweet,honey sweet,honey sweet roasted,roasted sweet mellow,and roasted sweet roasted.Fifty-one C3F grade samples of flue-cured tobacco from five provinces were selected.Variance analysis and discriminant analysis were conducted on the organic acids,amino acids,and aromatic substances in the tobacco leaves.A Fisher discriminant function was established.The total amino acid content in clean sweet and honey sweet roasted types was significantly higher than in roasted sweet mellow type.There were no significant differences in total organic acid and aromatic substance content among the five flavor types.However,differences were observed in some higher fatty acids,phenylalanine degradation products,carotenoid degradation products,and quinones.A total of nine indicators,including succinic acid,citric acid,eicosanoic acid,serine,6-methyl 5-hepten 2-ol,guaiacol,isobutyrophenone,podocarpatrienone 3,and phenylpropanone,were incorporated into the discriminant function.The discriminant function established achieved correct rates of 94.1%and 86.3%through self-validation and cross-validation,respectively.The discriminant function established in this study demonstrated good discrimination performance and high accuracy for the five types of flue-cured tobacco flavor profiles.

关 键 词：烤烟香型 判别分析 有机酸 氨基酸 香气物质 

分 类 号：S572[农业科学—烟草工业]