造纸法再造烟叶原料化学成分与感官质量间关系的研究

The Study of the Relationship Between the Chemical Composition and Sensory Quality About Paper-making Reconstituted Tobacco Material

为了掌握再造烟叶原料的品质特性及解决原料分组加工等问题。对云南地区30种烟末和烟碎片进行感官质量评价及总糖、还原糖、烟碱、总氮、氯、钾等化学成分的测定,运用描述统计、简单相关分析及典型相关分析进行分析研究。研究结果表明:(1)烟末、碎片的化学成分与常规烟叶的化学成分含量有较大的差异,主要表现在烟碱、总糖、还原糖含量较低,氮碱比较高。(2)从化学成分对感官质量的影响看,简单相关、典型相关分析的结果较为一致。简单相关分析认为还原糖、总糖、两糖差、糖碱比对感官质量有较大影响。典型相关分析认为总糖、还原糖、两糖差、糖碱比对感官质量有较大影响。典型相关按影响载荷大小排序为:总糖、还原糖、两糖差、糖碱比、氮碱比、总氮、烟碱、氯、钾、钾氯比。综合以上研究,认为总糖、还原糖的含量及两糖差糖碱比在一定程度上基本能够反映烟末和烟碎片感官质量。

In order to grasp the reconstituted tobacco material quahty characteristics anti solve me promems such as packet processing of raw materials. In the current study, the sensory qualities and the chemical composition, including total sugar, reducing sugar, nicotine, total nitrogen, chlorine, and potassium, were assessed for thirty types of debris of tobacco planted in Yunnan Province. The data were then analyzed using descriptive statistics, correlation analysis and canonical correlation analysis. The results showed that： （1） Compare with ordinary tobacco leaves, the debris was significantly different in the chemical components, presenting lower concentrations of nicotine, total sugar, and reducing sugar, and higher ratio of total nitrogen to nicotine. （2） With respect to the impacts of the chemical composition on sensory qualities, the results between the correlation analysis and the canonical correlation analysis were consistent. While the simple correlation analysis revealed that the sensory qualities were pronounced affected by reducing sugar, total sugar, the difference between reducing sugar and total sugar, and the ratio of nitrogen to nicotine, the canonical correlation analysis showed similar effects. The canonical correlation analysis revealed the ranking order ofeffect sizes, from large to small, as follows： total sugar, reducing sugar, the difference between reducing sugar and total sugar, the ratio of sugar to nicotine, the ration of nitrogen to nicotine, total nitrogen, nicotine, chlorine, potassium, and the ratio of potassium to chlorine. Based on the present study, it is concluded that the sensory qualities can be basically indicated, to some extent, by the concentrations of total sugar and reducing sugar, the difference between reducing sugar and total sugar, and the ratio of sugar to nicotine