烤烟氯含量与有机酸类物质及感官评吸质量的关系分析

Relationship Between Content of Chlorine and Organic Acids and Sensory Quality in Flue-cured Tobacco Leaves

为研究烤烟叶片氯含量与有机酸类物质及感官质量的关系,在国内主产烟区采集294份烟叶样品,采用描述统计法分析烤烟氯和有机酸含量的数量特征,采用聚类分析法研究了烤烟不同氯含量水平下有机酸含量及感官质量的变化。结果表明：烤烟样本氯含量变幅0.08%-1.60%,平均值为0.44%±0.28%;不同烟区之间烤烟叶片氯含量差异显著,不同部位之间烤烟氯含量差异不显著。基于烤烟氯含量的聚类分析将供试样本分为低、中、高3类：在低类群中,非挥发性有机酸、有机酸总量较低,高级脂肪酸、挥发性有机酸含量中等;在中类群中,有机酸类物质含量均最高;在高类群中,非挥发性有机酸、有机酸总量中等,高级脂肪酸、挥发性有机酸含量较低。烤烟感官质量评吸总分与氯含量呈显著负相关,随氯含量的提高而逐渐降低。

In order to analyze the relationship between chlorine content and organic acids content and sensoryquality, 294 samples of flue-cured tobacco leaves from main tobacco-growing areas of China were collected foranalyzing the quantitative characteristics of chlorine and organic acid content of flue- cured tobacco bydescriptive statistics, and studying changes of organic acids content and sensory quality at different levels ofchlorine content in flue-cured tobacco by clustering method. The results indicated that chlorine content influe-cured tobacco leaves ranged from 0.08% to 1.60%, with the mean of 0.44% and standard deviation of0.28%. There were significant differences among different tobacco growing- areas at 5% level, but nosignificant differences were found among different stalk positions. On the basis of chlorine content, sampleswere divided into low, medium and high groups by cluster analysis： the group with low chlorine content had thelowest contents of non-volatile organic acid and total organic acids, but medium contents of senior fatty acidand volatile organic acid; the group with medium chlorine content had the highest contents of organic acids; thegroup with the highest chlorine content had medium contents of non-volatile organic acid and total organicacids, but had the lowest contents of senior fatty acid and volatile organic acid. There existed significantnegative correlation between sensory quality and chlorine-content of flue-cured tobacco; the total smokingscore gradually decreased with the increase of chlorine-content.