烤烟主要化学成分与感官质量的相关性分析

Correlationship between Main Chemical Components and Sensory Quality of Flue-cured Tobacco

对我国15个省及部分进口烟叶样品化学成分指标与感官质量指标间进行了简单相关分析。结果表明,所有化学成分指标均与总体感官质量呈显著或极显著的相关关系,与总体感官质量的相关程度由大到小排序依次是:总氮->烟碱->总糖+>两糖差+>有机钾+>还原糖+>糖碱比+>无机硫->钾硫比+>两糖比->钾氯比+>氮碱比+>总氯->总钾+(指标的上标为"-"表示与总分负相关,上标为"+"表示与总分正相关)。研究认为,相对于两糖比指标、烟叶的两糖差与感官质量的关系更为密切,相对于总钾、氯、钾氯比等指标,无机硫、有机钾与燃烧性及感官质量的关系更为密切,两糖差、无机硫、有机钾可作为烟叶品质评价的重要指标。

The relationship between chemical component indices and sensory quality indices of tobacco leaves from 15 provinces and abroad has been analyzed by simple correlation analysis. The result showed that all chemical component indices had significant or extremely significant correlations with total score of sensory quality. The correlations listed in order of correlative degree from big to small were total nitrogen^-〉nicotine^-〉total sugar^＋〉the difference between total sugar and reducing sugar^＋〉organic potassium^＋ 〉reducing sugar^＋〉the ratio of reducing sugar to nicotine^＋〉inorganic sulfur^-〉the ratio of potassium to sulfur^＋〉the ratio of reducing sugar to total sugar ^-〉the ratio of potassium to chlorine^＋〉the ratio of total nitrogen to nicotine ^＋〉total chlorine^-〉total potassium ^＋（the superscript of chemical index signed for ＂-＂expressed that the chemical index negatively correlated with total score of sensory quality, and for ＂＋＂, contrary ）. The research suggests that the difference between total sugar and reducing sugar has more close relationship with sensory quality compared with the ratio of reducing sugar to total sugar, and that inorganic sulfur, organic potassium have more close relationships with combustibility and sensory quality compared with total potassium, total chlorine and the ratio of potassium to chlorine. The difference between total sugar and reducing sugar, inorganic sulfur, organic potassium could be used as important indices for evaluation of quality of flue-cured tobacco.