闽西、赣中不同香型烤烟主要化学成分对吸食品质的影响

Effects of Major Chemical Components in Flue-cured Tobacco with Different Flavor Types from West Fujian and Middle Jiangxi on Their Smoking Quality

为了明确闽西、赣中不同香型烟叶化学成分的差异及其对烟支吸食品质的影响,分析了闽西、赣中烟区106份烟叶样品的化学成分,并对其吸食质量和香型风格进行了鉴定,结果表明,"闽西、赣中主流香型"烟叶烟碱含量和总氮含量远远低于"闽西、赣中非主流香型"烟叶;两糖含量、糖碱比和氮碱比都远高于"闽西、赣中非主流香型"烟叶。烟叶香型风格越接近清香型,烟叶的烟碱和总氮含量越相对偏低,两糖含量越相对偏高。闽西、赣中烟叶香气质最大影响因素是糖碱比;烟叶香气量、杂气、余味、刺激性、劲头和吸食品质最大影响因素是烟碱含量,其次是氮碱比。烟叶清香型彰显程度的最大影响因素是烟叶烟碱含量,其次是糖碱比。因此,在闽西、赣中烟区,烟叶烟碱含量是影响烟叶感官评吸质量和香型彰显的首要因素;烟叶氮碱比和糖碱比也是重要影响因素。

In order to find out the difference in chemical composition between tobacco with different flavor types and their effects on smoking quality, 106 flue-cured tobacco samples from west Fujian and middle Jiangxi were analyzed and their smoking quality and flavor style were identified. The results showed that the contents of nicotine and total nitrogen in tobacco with dominant flavor type in west Fujian and middle Jiangxi were far lower, while the contents of reducing sugar and total sugar, the ratios of sugar to nicotine and nitrogen to nicotine were far higher than those in non-dolninant flavor type tobacco. The closer the flavor type to fresh aroma note, the lower the contents of nicotine and total nitrogen and the higher the contents of reducing sugar and total sugar would be. The ratio of sugar to nicotine was the most important factor affecting the flavor quality of tobacco leaf, nicotine content was the major factor, and the ratio of nitrogen to nicotine the next, which affected flavor quantity, offensive taste, aftertaste, irritation, strength and smoking quality of tobacco. The nicotine content was the major factor, and ratio of sugar to nicotine the next, characterizing the typical fresh flavor style of tobacco. Therefore, in west Fujian and middle Jiangxi tobacco growing area, nicotine content is an essential factor affecting smoking quality of flue-cured tobacco, and the ratios of sugar to nicotine and nitrogen to nicotine are also important influence factors.