摘要
为探索烟丝中游离态氨基酸同卷烟吸味的关系,采用超声波萃取和氨基酸分析仪测定了15种不同品牌卷烟烟丝中的17种游离态氨基酸的含量,并对数据进行了主成分分析和聚类分析。结果表明:该方法可用于不同吸味卷烟的比较和分类;各种氨基酸的含量分布特征能反映不同品牌卷烟的特性,对卷烟刺激性和丰满度的评价及分类有参考价值。
In order to investigate the relationship between free amino acid and cigarette taste, the contents of 17 free amino acids in 15 brands of cigarette were determined with ultrasonic extraction and amino acid analyzer, and the data were processed with principle component anal^ysis and cluster analysis. The results showed that the method could be used in the comparison and classification of cigarettes of different tastes, and the proportion distribution of various amino acids reflected fairly well the characteristics of different brands of cigarettes, which could be served as a reference in cigarette classification and irritation and abundance evaluation.
出处
《烟草科技》
EI
CAS
北大核心
2007年第10期36-40,共5页
Tobacco Science & Technology
关键词
烟丝
氨基酸
主成分分析
聚类分析
Cut tobacco
Amino acid
Principal component analysis
Cluster analysis
