不同烤烟品种化学成分与评吸质量及致香物质间相关分析
Correlation Analysis on Chemical Components and Smoking Quality and Aroma Components in Different Flue-cured Tobacco
王满 1李雪君 2张东峰 3平文丽 2孙计平 2孙焕2
作者信息
- 1. 河南省农业科学院烟草研究所,河南许昌461000;河南省许昌市烟草公司许昌县分公司,河南许昌461000
- 2. 河南省农业科学院烟草研究所,河南许昌461000
- 3. 河南省许昌市烟草公司许昌县分公司,河南许昌461000
- 折叠
摘要
[目的]对不同烤烟品种的常规化学成分与评吸质量及致香物质含量进行相关分析.[方法]对9个烤烟品种化学成分、香气成分进行测定,评价感官质量.并对各烤烟品种化学成分与评吸质量及致香物质间进行相关分析.[结果]钾含量与苯丙胺类和类西柏烷类呈显著正相关,总糖含量与苯丙胺类呈显著负相关,氯含量与苯丙胺类呈显著正相关;评吸质量与总糖、还原糖呈显著正相关,与总植物碱、总氮和氯呈显著负相关.[结论]协调好糖组分含量、含氮化合物及钾氯含量有利于提高烤烟评吸质量.
Abstract
[ Objective] Chemical components and smoking quality and aroma components of flue-cured tobacco were tested by correlation anal-ysis. [ Method] The chemical constituents,aroma components and smoking quality of 9 tobacco varieties were determined. The correlation be-tween chemical components and smoking quality and aroma components of flue-cured tobacco were analyzed. [ Result] Potassium showed posi-tive correlation with phenylalanine compounds and cembratriendiol catabolites. Total sugar showed negative correlation with phenylalanine com-pounds. Chlorine showed positive correlation with phenylalanine compounds. Total sugar and reducing sugar were positive correlation with smoking quality. Total alkaloid,total nitrogen and chlorine were negative correlation with smoking quality. [ Conclusion] Improving the content of sugar components and nitrogen compounds can help to improve the smoking quality of tobacco.
关键词
化学成分/评吸质量/致香物质/相关分析/烤烟Key words
Chemical component/Smoking quality/Aroma components/Correlation analysis/Flue-cured tobacco引用本文复制引用
基金项目
河南省烟草专卖局(公司)科技项目(HYKJ201402)
河南省烟草专卖局(公司)科技项目(HYKJ 201204)
出版年
2017
国家科技期刊平台
NSTL
维普
万方数据