不同基因型烤烟主要化学成分与香味物质的多变量分析

Multivariate statistical analysis of main chemical components and aroma matters in different flue-cured tobacco genotypes

采用多变量统计分析方法对50份烤烟基因型的主要化学成分及香味物质含量进行了研究.结果表明:烤烟主要化学成分与香味物质之间的第一典型相关系数(0.728**)达到极显著水平,共得到9个与典型变量相关显著的性状,分别为还原糖、总氮、烟碱、氯、钾氯比、糖碱比、氮碱比、游离氨基酸和中性香气成分.以此为基础进行主成分分析,得到4个主成分:烟碱因子、氯因子、碳氮因子和香味因子,其方差累积贡献率达到了86.09%;利用主成分值对不同基因型烤烟进行聚类分析,把供试烤烟基因型划分为3个类群,不同类群之间主要化学成分和香味物质的差异较大,类群内则差异较小.烤烟主要化学成分与香味物质关系密切,对烤烟基因型进行品质改良时,要充分考虑各性状促进或制约关系,在不同类群间进行亲本选配更有可能获得期望的杂交组合.

Main chemical components and aroma matters in 50 flue-cured tobacco genotypes were analyzed by using multivariate statistical analysis methods. The first canonical correlation coefficient （0. 728 ^＊ ＊ ） of main chemical components was significant at the 1% level with aroma matters, and nine significant traits were obtained including reducing sugar content, total nitrogen content, nicotine content, chlorine content, the ratio of potassium to chlorine, the ratio of reductive sugar to nicotine, the ratio of total nitrogen to nicotine, free amino acid and neutral aromatic components. On the basis of canonical correlation analysis, the principal component analysis was done, and four principal components were selected and named nicotine factor, chlorine factor, carbon-nitrogen factor and aroma factor. The accumulated contribution of the first four factors to total variation of population accounted for 86. 09%. According to the value of the principal components,the genotypes studied were classified into 3 groups. The variation for main chemical components and aroma matters was big among different genotype clusters, but small among genotypes within the same cluster. There＇re close relationships of main chemical components and aroma matters in flue-cured to- bacco. Promoting or restricting relationship among characters should be considered during improving genotype quality of flue-cued tobacco. Hybridized combinations would be obtained according to select patients firstly among different genotype clusters.