烤烟烟叶香气质量与其常规化学成分的相关性

Correlation Between Smoke Aroma and Routine Chemical Components in Flue-cured Tobacco

对2004年44个国产和2个进口烤烟烟样的烟碱、总氮、还原糖、钾、氯、淀粉、总挥发碱和总挥发酸及其燃吸质量进行了检测,并对所获得的数据作偏相关分析。结果表明:①2个进口烤烟烟样烟碱、总氮、还原糖、钾、氯、淀粉和总挥发碱的含量均位于或稍偏离适宜指标范围,而44个国产烤烟烟样有50%以上烟样的烟碱含量偏高、钾和总挥发碱含量偏低,所有国产烤烟烟样的总挥发酸含量低于2个进口烤烟烟样;②烤烟烟叶样品的总挥发酸含量与其香气质、香气量极显著正相关,而其烟碱、总氮、还原糖、钾、氯、淀粉、总挥发碱含量与其香气质、香气量的相关性不显著。

The nicotine （Nic）, total nitrogen （TN）, reducing sugar （RS）, potassium （ K）, chlorine （Cl）, starch （ST）, total volatile acid （TVA） and total volatile base （TVB） in 44 domestic and 2 imported flue-cured tobacco samples grown in 2004 were determined, the smoking quality of tobacco samples was evaluated and the partial correlation analysis of the obtained data was carried out. The results showed that： 1 ） Nic, TN, RS, K, Cl, ST and TVB in 2 imported samples were in or close to appropriate level range, while Nic was higher and K and TVB were lower in more than 50% domestic samples, and TVA in imported samples was higher than that in domestic samples; 2） the quality and quantity of smoke flavor were extremely significantly correlated with TVA in tobacco, not significantly correlated with Nic, TN, RS, K, Cl, ST, and TVB.