基于非挥发性有机酸的浓香型配打模块烟叶评价指标

Blending and threshing modules with robust flavor style based on non-volatile organic acids in flue-cured tobacco

为便于浓香型配打模块烟叶的品质评价,对不同香型的33个多等级配打模块烟叶的非挥发性有机酸含量进行差异性分析和正交偏最小二乘回归(OPLS-DA)分析。结果表明:①不同香型配打模块烟叶的非挥发性有机酸含量存在显著性差异;浓香型模块烟叶草酸、丙二酸、丁二酸、苹果酸、柠檬酸和亚油酸的含量显著高于清香型模块和中间香型模块烟叶;浓香型模块烟叶非挥发性有机酸总量显著高于清香型模块和中间香型模块烟叶。②基于非挥发性有机酸建立的OPLS-DA模型模拟效果较好,模型参数R2X、R2Y和Q2分别为0.770、0.774和0.627。③通过模型得到的2个主成分得分可较好地区分不同香型配打模块的烟叶。④通过模型筛选出VIP值大于1的6个非挥发性有机酸指标对变量解释的贡献率较大,这6个指标与浓香型模块烟叶的相关性大小依次为柠檬酸、丙二酸、苹果酸、亚油酸、丁二酸和草酸。由此可得,非挥发性有机酸在不同香型配打模块烟叶间存在显著性差异,通过模型筛选出的柠檬酸、丙二酸、苹果酸、亚油酸、丁二酸和草酸6个指标可以作为区分浓香型模块烟叶的特征指标。

In order to evaluate the quality of blending and threshing modules with robust flavor style,the contents of non-volatile organic acids in flue-cured tobacco in 33 multi-grade blending and threshing modules with different flavor styles were determined and analyzed by Orthogonal Partial Least Squares Regression Discriminant Analysis(OPLS-DA).The results showed that:1)There were significant differences in the content of non-volatile organic acids among the tobacco leaves used in the blending and threshing modules for different flavor styles.The contents of oxalic acid,malonic acid,succinic acid,malic acid,citric acid and linoleic acid and the total content of non-volatile organic acids in the modules with robust flavor style were significantly higher than those with fresh or medium flavor style.2)The OPLS-DA model based on non-volatile organic acids had a good simulation effect,and the parameters,R2X,R2Y and Q2,of the model were 0.770,0.774 and 0.627 respectively.3)The scores of two principal components obtained by the model could well distinguish the tobacco leaves in the modules with different flavor styles.4)Six non-volatile organic acid indexes with VIP value higher than 1 were screened by the model,which contributed more to the variable explanation.The six indexes in the correlation degree with tobacco leaves in the modules with robust flavor style were citric acid,malonic acid,malic acid,linoleic acid,succinic acid and oxalic acid.In conclusion,there were significant differences in the non-volatile organic acids among the tobacco leaves used in the blending and threshing modules with different flavor styles,and the six indexes(citric acid,malonic acid,malic acid,linoleic acid,succinic acid and oxalic acid)selected by the model can be used as the characteristic indexes to distinguish the tobacco leaves with robust flavor style.