烤烟淀粉含量对主流烟气成分的影响

Influence of starch content on the main smoke stream components of flue-cured tobacco

通过对全国14个区域、5个品种、上中下3个部位烤烟淀粉与烟气成分的系统研究,运用数理统计方法对其进行了相关和聚类分析。结果表明:(1)淀粉与烟气成分中总粒相物、烟气水分和焦油量存在显著地正相关关系;(2)淀粉聚类结果表明淀粉含量的高低直接显著地影响主流烟气总粒相物和焦油的释放。说明可以通过适当调节烟叶中淀粉的含量高低来调控烟气中焦油的释放量。

This paper was focused on the relationship between starch and smoke components in flue-cured tobacco. Samples from 14 areas, 5 genetypes and 3 parts of flue-cured tabocco were analyzed. The spearman cor- relation and cluster analysis showed that the relationship between starch and tar, total particulate matter （tpm） were significant. Meanwhile, the cluster analysis showed that the contents of starch could affect the yields of tar and tpm. So it might be a way to adjust the yield of tar through controlling the content of starch in flue-cured to- bacco leaf.