摘要
以河南平顶山浓香型C3F烟叶为试验材料,采用十段式分切处理、主成分和聚类分析方法,研究叶面不同区位的常规化学成分含量和感官质量。结果表明:化学成分含量和感官质量在不同区位间呈现差异性,其中烟碱、蛋白质、氮碱比、香气质、香气量、浓度、余味、杂气指标差异显著;前3个主成分分析的累计贡献率达86.72%,其中第1主成分归纳为感官因子,贡献率为53.62%,第2主成分归纳为浓香因子,贡献率为24.76%,第3主成分归纳为刺激性因子,贡献率为8.34%;主成分综合得分在L1~L4区位间差异不显著,但显著高于其他区位;烟叶可分切为上、中、下3段,其中上段为区位L1~L5,中段为区位L6~L8,下段为区位L9~L10,且样品综合得分表现为上段(1.13)>中段(0.55)>下段(0.16),差异显著;聚类分切能有效提高烟叶的可用性和利用率。
In order to provide evidence for cutting and processing of full flavor style flue-cured tobacco leaf in Henan full flavor style flue-cured tobacco leaves,C3F grade tobacco leaf samples in Pingdingshan were sliced into ten portions.In order to study the variation of conventional chemical component content and sensory quality of Henan full flavor style flue-cured tobacco leaves among different sections,using the method of principal component analysis and clustering analysis.The result showed that:the chemical component content of flue-cured tobacco presented otherness and regularity.The content of total nicotine,protein,ratio of nitrogen and nicotine,aroma quality,aroma quantity,concentration,differed between different sections extremely significantly.The first three principal components,which might be regarded as sensory factor(53.62%),full flavor style factor(24.76%)and stimulating factor(8.34%),account for 86.72%.The comprehensive score of section L1~L4 had no significant difference,and was higher than other sections significantly.This study advised that full flavor flue-cured tobacco leaf was sliced into 3 sections.The upper section was from L1 to L5,the medium section L6 to L8,and the lower section L8 to L10.The comprehensive scores were ranked as the upper section(1.13)>the medium section(0.55)>the lower section(0.16),and the variation reached a significant difference among the three sections.Therefore cutting and processing could promote the feasibility and utilization of flue-cured tobacco.
作者
马一琼
刘超
程良琨
王宝林
姚倩
李悦
崔廷
郑文超
杨欣玲
刘茂林
MA Yi-qiong;LIU Chao;CHENG Liang-kun;WANG Bao-lin;YAO Qian;LI Yue;CUI Ting;ZHENG Wen-chao;YANG Xin-ling;LIU Mao-lin(Technology Center,China Tobacco Henan Industrial Co.,Ltd.,Zhengzhou,Henan 450000,China)
出处
《食品与机械》
北大核心
2020年第12期39-43,共5页
Food and Machinery
基金
河南中烟工业有限责任公司科技计划资助项目(编号:HNZY012012347)。
关键词
浓香型烤烟
化学成分
感官质量
主成分分析
聚类分析
full flavor style flue-cured tobacco
conventional chemical component
sensory quality
principal component analysis
clustering analysis