烤烟的傅里叶变换红外光谱鉴别研究

Discrimination of Flue-Cured Tobacco by Fourier Transform Infrared Spectroscopy

采用傅里叶变换红外光谱(FTIR)结合主成分分析(PCA)研究云南省11个等级的烤烟。结果显示,不同等级烤烟的FTIR差异微小,红外光谱主要由纤维素、油脂及草酸钙的吸收峰组成。运用PCA能明显区分出不同等级的烤烟,草酸钙在1612 cm-1附近和多糖在998 cm-1附近的特征吸收峰对于烤烟等级区分有明显的相关性。结果表明,不同品质等级烤烟的化学成分差异主要以草酸钙和多糖为主,傅里叶变换红外光谱结合主成分分析能够有效地区分烤烟的等级。

Fourier transform infrared(FTIR)spectroscopy combined with principal component analysis(PCA)was used to study eleven grades of flue-cured tobacco from Yunnan Province,China.The results showed that the difference of FTIR spectrum between different grades of flue-cured tobacco were small,and the spectrum was mainly composed of the absorption peaks of cellulose,oil and calcium oxalate.Different grades of flue-cured tobacco can be clearly distinguished by PCA.The characteristic absorption peaks of calcium oxalate near 1612 cm-1 and polysaccharides near 998 cm-1 had significant correlation on the classification of flue-cured tobacco.The results showed that the difference of chemical composition in flue-cured tobacco of different quality grades was mainly dominated by calcium oxalate and polysaccharides.FTIR spectroscopy combined with PCA can effectively distinguish different grades of flue-cured tobacco.