贵州毕节地区烤烟有机酸类物质的相关分析和因子分析

Factor Analysis and Correlation Evaluation of Organic Acids in Flue-cured Tobacco in Bijie Area

以贵州毕节地区8个县(市、区)59个烤后烟叶中部叶样品为供试材料,对烤烟17种有机酸成分进行了相关分析和因子分析,并利用因子得分进行综合评价。结果表明,烤烟有机酸成分间存在显著或极显著的相关性,且适合对原数据做因子分析。对有机酸成分进行因子分析得到5个公因子,即不饱和脂肪酸因子、吃味因子、草酸因子、十七酸因子和二十酸因子。因子分析法综合评价的结果与感官评吸结果基本一致,为评价烤烟品质提供了科学的依据和方法。

By correlation analysis and factor analysis, totally 59 of tobacco samples from 8 tobacco growing counties of Bijie area in Guizhou province were analyzed with the data of 17 organic acids in middle leaves of flue - cured tobacco. A comprehensive evaluation was carried out by using the factor scores. The obtained results indicated that the contents of the organic acids were positively or highly positively correlated with that of the other, and suitable for factor analysis. Five main common factors from the organic acids components were obtained, namely the unsaturated fatty acid factor, flavor factor, oxalic acid factor, heptadecanoic acid factor and arachidic acid factor. The comprehensive evaluation result of factor analysis was basically identical with sensory evaluation result, which could provide the scientific basis and method for the evaluation of the quality of flue - cured tobacco leaves,