摘要
对重庆主产烟区12个县49个乡镇的C3F烤烟样品,采用相关分析、逐步回归、通径分析方法,研究了重庆烤烟化学成分与感官质量的关系,结果表明:重庆烤烟的烟碱、总氮、钾、淀粉、氮碱比适宜,氯含量偏低,钾氯比值偏高,香型风格为中间香型,其评吸质量较好;总糖与烟叶感官质量得分的相关性最大;两糖与烟叶感官质量得分的灰色关联度最大;氯、两糖比对烟叶香气品质、吃味品质、感官质量总得分的直接作用最大,氯含量和两糖比是制约重庆烟叶吸食品质的关键因子,提高烟叶氯含量,降低两糖比可以提高烟叶的吸食品质。
Taken 245 C3F samples hom 49 villages and towns of 12 counties of tobacco growing areas in Chongqing as tested materials, the relationship between chemical components and smoking quality was studied by the method of correlation analysis, stepwise regression and path analysis. The results showed that： the nicotine, total nitrogen, potassium, starch and nitrogen alkali ratio of flue-cured tobacco were ap- propriate, and oldorine content was low, but its potassium chloride ratio was higher, flavor style for middle,and smoking quality was good; The total sugar had maximum correlation with tobacco smoking quality score; Grey correlation degree of two sugar with tobacco sensory quality score was maximum; Cklorine, two sugar ratio had the biggest direct effects on tobacco aroma quality, quality and Brooking total t^ore and were the key factors of smoking quality of tobacco in Chongqing, and improving the chlorine content of tobacco and reducing two sugar ratio could increase tobacco smoking quality.
出处
《西南农业学报》
CSCD
北大核心
2014年第4期1756-1761,共6页
Southwest China Journal of Agricultural Sciences
基金
重庆市烟草公司重点科研项目(NY20140401070010)
关键词
重庆烟区
烟叶
化学成分
感官质量
关系
Chongqing tobacco area
Tobacco
Chemical components
Smoking quality
Relationship
