不同部位烤烟主要化学成分特征及其与感官评吸质量的关系

Characteristics of Main Chemical Components in Different Stalk Positions of Flue-cured Tobacco and Their Relationships with Sensory Quality

以福建省主要植烟区273个初烤烟叶样品为试验材料,对样品化学成分含量、感官质量等主要指标进行了分析评价,采用简单相关分析、典型相关分析等方法研究了不同部位烟叶中化学成分指标特征及其与感官质量指标的关系。研究表明,不同部位烟叶间总植物碱含量、钾含量、氮碱比和糖碱比差异显著;总植物碱、总氮、钾与总糖、还原糖之间显著负相关。上部烟叶的糖类、总植物碱和总氮及其衍生指标是影响感官质量的主要因子,总糖对感官质量有积极作用,总植物碱与感官质量呈现负相关;中部烟叶化学成分相对比较协调,总植物碱、总氮、还原糖及其衍生指标是影响感官质量的重要因素,主要作用于感官质量中的杂气、浓度、余味等指标;下部烟叶感官质量主要影响因素是糖碱比和氮碱比,氮碱比呈正相关而糖碱比为负相关。要提高烟叶质量,生产过程中应更注重烟叶碳一氮代谢的调节途径,控制含氮化合物和糖类物质的平衡协调。

The 273 tobacco samples from Fujian tobacco-growing areas were used as experimental materials. Then,chemical component content and sensory quality of the samples were determined and evaluated. The characteristics of chemical components in different tobacco leaves and their relationship with sensory quality indexes were studied by the simple correlation analysis and typical correlation analysis. The results showed that there were significant differences in contents of nicotine,potassium, nitrogen/alkali and sugar/alkali among different stalk positions. The contents of nicotine, total nitrogen and potassium were negatively correlated with the contents of total sugar and reducing sugar. The contents of sugar, nicotine, total nitrogen and their derivative values had major effects on the taste characteristics of the upper part leaves. Total sugar content had significantly positive effects on sensory quality. The contents of nicotine were negatively correlated with sensory quality. For the middle part,main chemical components were moderate. The nicotine, total nitrogen, reducing sugar and their derivative values had significant influences on sensory quality through offensive odor, concentration and aftertaste. Nitrogen/alkali and sugar/alkali had obvious and different effects on sensory quality of lower leaves. Nitrogen/alkali was positive, while sugar/alkali was negative. Pathways of carbon and nitrogen metabolism should be regulated for balance of products of carbon and nitrogen metabolism in production, so as to improve tobacco quality.