烤烟香气质与化学成分的相关和通径分析

Correlation and Path Analysis on Smoking Aroma Quality And Chemical Components in Flue-cured Tobacco

对河南、湖南、津巴布韦和巴西不同产地的烤烟烟叶中的主要化学成分与香气质进行了相关和通径分析研究。结果表明:对香气质正面影响较大的因素有还原糖含量、氯离子含量和钾氯比;而负面影响的因素有糖碱比和烟碱含量,适当提高还原糖、氯离子含量和钾氯比及降低糖碱比和烟碱含量,有助于香气质的提高。

Studies on correlation and path analysis between major chemical components in flue-curea tobacco from Henan Province, Hunan Province, Zimbabwe and Brazil and smoking aroma quality were researched in this paper. The result shows that the more direct influence to smoking aroma quality is from CL, reducing sugar and K/CL, but the opposite influence is from RS/NT and nicotine. Therefore it is helpful to improve smoking aroma quality through enhancing CL, reducing sugar and K/CL and receding RS/NT and nicotine properly.