烤烟不同部位烟叶主要化学成分与感官质量的关系

Relationships between sensory quality and main chemical components in different leaves of flue-cured tobacco

选取我国主产烟区161份烤烟样本,研究了不同部位烟叶主要化学成分与感官质量的关系.结果表明:各部位烟叶化学成分含量总体适宜,总体评吸质量较好,评吸总分变异系数较低.各主要化学成分及评吸总分在不同部位间的差异均达到了显著水平.对评吸总分与主要化学成分进行灰色关联分析,结果表明:对烟叶总体评吸质量影响最显著的化学指标为氯、烟碱、还原糖.随着评吸总分的增加,各个部位烟叶的烟碱含量呈现先增加后降低的趋势,中部叶还原糖含量随着评吸总分的增加逐渐增加,钾含量和钾氯比对评吸总分具有较大的正效应,而氯含量则具有较大的负效应.

161 samples of flue-cured tobacco leaves from main tobacco-growing areas of China were used as materials to investigate the relationship between sensory quality and main chemical components in different leaves flue-cured tobacco.The results indicated that the chemical components was suitable in different leaves flue-cured tobacco.The smoking quality was good and the CV of total scores in smoking evaluation was low.The chemical components and total scores in smoking evaluation reached the significant level in different leaves.The relationship between sensory quality and main chemical components was analyzed with grey incidence analysis.The maximal factors influencing total scores in smoking evaluation were the chlorine,the nicotine,the reducing sugar.The nicotine content increased at first then decreased along with increasing of total scores in different leaves.The middle leave of reducing sugar content increased along with increasing of total scores.The potassium content and ratio of potassium/chlorine had positive effects on the total scores.The chlorine content had negative effects on the total scores.