带茎采烤上部烟叶品质的关键影响指标分析  

Analysis of Key Influencing Factors of Upper Tobacco Leaves Quality in Stalk-Cutting and Curing

作　　者：刘峰峰[1] 毕庆文[1] 张国超 何结望[1] 孙福山[3] 代英鹏 LIU Fengfeng;BI Qingwen;ZHANG Guochao;HE Jiewang;SUN Fushan;DAI Yingpeng(China Tobacco Hubei Industrial LLC,Wuhan 430062;Shandong Tobacco Research Institute Co.,Ltd.,Jinan 250101;Institute of Tobacco,Chinese Academy of Agricultural Sciences,Qingdao,Shandong 266101)

机构地区：[1]湖北中烟工业有限责任公司,武汉430062 [2]山东烟草研究院有限公司,济南250101 [3]中国农业科学院烟草研究所,山东青岛266101

出　　处：《中国农学通报》2025年第4期126-133,共8页Chinese Agricultural Science Bulletin

基　　金：湖北中烟工业有限责任公司科技项目“上部烟带茎采烤调控技术及品质形成机理研究”(2021JCYL3JS2B025)。

摘　　要：为明确带茎采收对烤后上部烟叶质量的影响,以‘云烟87’为试材,通过主成分分析(PCA)、偏最小二乘法判别分析(PLS-DA)和变量权重重要性排序(variable importance in projection,VIP)等多维数据分析方法,研究湖北省6个乡镇带茎采烤与逐叶采烤烤后烟外观质量、物理特性、化学成分、感官质量等的差异。结果表明,剔除偏离指标后PLS-DA模型R_(X)^(2)=0.578、R_(Y)^(2)=0.997、Q^(2)_(PLS-DA)=0.96,模型有效;对模型进行200次响应排序,R^(2)_(intercept)、Q^(2)_(intercept)截距分别为0.903、-0.0125,模型拟合较好;最终共筛选出VIP>1.0指标差异较大的变量,包括还原糖、总糖、感官质量和多种氨基酸含量等共27项,其中总糖、还原糖、感官权重总分、香气质、杂气、刺激性6项为正向作用,其余21种为负向作用。综上所述,带茎采烤有利于提高上部烟叶的总糖、还原糖和部分感官因素的含量,不利于总氮、氨基酸类物质含量的提高。To clarify the impact of stalk-cutting harvest on the quality of upper tobacco leaves after curing,this study utilized‘Yunyan 87’as the test material.Various multivariate data analysis methods,including principal component analysis(PCA),partial least squares discriminant analysis(PLS-DA),variable importance in projection(VIP),and Pearson correlation analysis,were employed to investigate the differences in appearance quality,physical properties,chemical composition,and sensory quality between stem-leaf and leaf-by-leaf cured tobacco from six towns in Hubei Province.The results indicated that after excluding outlier indicators,the PLS-DA model showed R_(X)^(2)=0.578,R_(Y)^(2)=0.997,Q_(PLS-DA)^(2)=0.96,demonstrating the model’s effectiveness.A validation through 200 iterations of response sorting yielded R_(intercept)^(2) and Q_(intercept)^(2) values of 0.903 and-0.0125,respectively,indicating a good model fit.A total of 27 variables with significant differences were selected based on VIP values greater than 1.0,including reducing sugars,total sugars,sensory quality,and various amino acid contents.Among these,six variables—total sugars,reducing sugars,total sensory weight score,aroma quality,off-flavors,and irritation—exhibited positive effects,while the remaining 21 variables showed negative effects.In summary,the stalk-cutting and curing is beneficial for increasing the content of total sugars,reducing sugars,and certain sensory factors in the upper leaves,but it is detrimental to the increase of total nitrogen and amino acid contents.

关 键 词：带茎采收 上部烟叶 烤后烟叶 多元数据分析 质量分析 物理特性 化学成分 感官质量 

分 类 号：S572[农业科学—烟草工业]