烤烟糖含量与多酚、有机酸含量的变异特点及关系分析

The variation of sugar content and its relationship with polyphenols and organic acids in flue-cured tobacco leaves

以川渝中烟库存的294份烤烟样品为材料,研究了烤烟糖含量与多酚物质及有机酸含量的变异特点及相互关系,结果表明:(1)还原糖和总糖含量平均值分别为(21.79±4.20)%和(24.81±5.16)%;在不同部位间差异显著,表现为中部叶>下部叶>上部叶;烤烟多酚类物质和有机酸含量在部位间也存在显著差异;(2)对烤烟糖含量进行聚类分析,表明烤烟糖含量与多酚物质及有机酸含量存在密切的联系,随着烤烟糖含量的增加,多酚物质和高级脂肪酸含量呈现递增的趋势,而多元有机酸和有机酸总量呈现递减的趋势;多酚物质和有机酸含量在不同类群间的差异均达到了显著水平;(3)相关分析结果表明,低糖类烤烟总糖含量与多酚物质含量呈显著正相关,中糖类烤烟糖含量与多酚物质含量呈极显著正相关,而高糖类烤烟糖含量与多酚物质含量的负相关未能达到显著水平;不同类群烤烟糖含量与有机酸总量的相关性均不显著。

The variation of sugar content and its relation with polyphenols as well as organic acids in flue-cured tobacco leaves were studied with 294 samples.Results indicated that：（1）content of reducing sugar and total sugar in flue-cured tobacco leaves was（21.79±4.20）% and（24.81±5.16）%,respectively.Sugar content in flue-cured tobacco leaves was significantly different among different positions in the order of middle leaf lower leaf upper leaf;while the content of polyphenols and organic acids was significantly different at 0.05 level among different positions.（2）cluster analysis indicated that there was close relationship between sugar content and polyphenols as well as organic acids.With the increase of sugar content,the content of polyphenols and higher fatty acids increased steadily and gradually,but the content of multiple organic acid and organic acids gross decreased gradually.However,polyphenols and organic acids showed significant difference among the three groups.（3）Correlation analysis indicated that there existed significantly positive correlation between total sugar content and polyphenols in the lowest sugar content group,and there was significantly positive correlation between sugar content and polyphenols in the middle sugar content group,but the negative correlation between sugar content and polyphenols was not significant at 5% level in the highest sugar content group.The correlation between sugar content and organic acids was not significant in different sugar content groups.