重庆烤烟化学成分与感官品质典型相关分析

　　摘  要：为明确影响重庆烟叶感官品质的主要化学因子，以烤烟品种云烟87为材料，采用典型相关分析方法研究了烟叶的主要化学成分与感官品质的关系。结果表明，重庆烤烟的糖分含量偏高，烟碱、总氮、淀粉含量适中，钾、氯含量偏低;两糖差、糖碱比偏大，两糖比和钾氯比适中，氮碱比偏小。典型相关分析显示，劲头与总氮、烟碱呈正相关，与糖碱比呈负相关;刺激性与钾含量和糖碱比呈正相关，与总氮、烟碱含量呈负相关;甜度与淀粉含量呈负相关，与糖碱比呈正相关;透发性与淀粉含量呈负相关。因此认为，糖分、总氮、烟碱、钾和淀粉是影响重庆烤烟感官质量的关键因素。
　　关键词：重庆;烤烟;化学成分;感官品质;典型相关
　　中图分类号：TS41+1          文章编号：1007-5119（2019）02-0080-07      DOI：10.13496/j.issn.1007-5119.2019.02.012
　　Abstract： The aim of this study is to investigate the effects of chemical components on smoking quality of flue-cured tobacco. Yunyan 87， a flue-cured tobacco variety， was selected as materials to study the correlation between the main chemical components and smoking quality of tobacco by using the method of canonical correlation analysis. The results showed that for Chongqing tobacco， sugar content was relatively high， the contents of nicotine， total nitrogen and starch were appropriate， the contents of potassium and chloride were low. The difference of total sugar and reducing sugar， ratio of reducing sugar to nicotine were relatively high. The ratios of reducing sugar to total sugar and potassium to chloride were appropriate. The ratio of nitrogen to nicotine was low. The canonical correlation analysis showed that the strength had positive correlation with total nitrogen， nicotine， and had negative correlation with the ratio of reducing sugar to nicotine. The irritancy had certain correlation with chemical components， with the effect of potassium and the ratio of reducing sugar to nicotine being positive， while the effect of total nitrogen and nicotine being negative. Sweetness was significantly negatively correlated with starch， while the ratio of reducing sugar was opposite. The permeability had significant negative correlation with starch. Therefore， it is believed that sugar， total nitrogen， nicotine， potassium and starch are the key factors affecting the sensory quality of Chongqing flue-cured tobacco.
　　Keywords： Chongqing; flue-cured tobacco; chemical components; smoking quality; canonical correlation
　　煙叶作为卷烟工业的重要原料，其质量优劣直接影响卷烟品质[1]。烟叶质量包括外观品质、物理特性、化学成分和感官品质等。感官品质是烟叶质量的最终判定，而化学成分又是决定感官品质的最为关键的因素[2]。关于烤烟化学成分与感官品质相关性研究报道较多，包括在云南[3]、贵州[4]、四川[5]、河南[6]、湖南[7]、湖北[8]、江西[9]、安徽[10]和陕西[11]等烟叶产区开展的相关研究。结果表明，云南烟区烤烟的感官质量与烟碱、总氮及氯呈极显著正相关，与总糖呈极显著负相关[12];贵州烤烟的感官质量与总糖、还原糖及两糖差呈正相关，与烟碱、总氮及蛋白质含量呈负相关[4];河南烤烟的感官质量与糖分和含氮化合物的关系最为密切[13];皖南烤烟的感官质量和焦甜感与总糖、还原糖、糖碱比、氮碱比等均呈显著正相关，与烟碱、总氮、钾、氯等均呈极显著负相关[10]。程传玲等[14]研究湖南、贵州和云南3个烟区烟叶时发现，感官质量中余味、香气质、香气量、杂气等指标得分与总糖和还原糖含量呈正相关，与总植物碱和总氮含量呈负相关。朱保昆等[15]利用云南、贵州、四川、福建、湖北、安徽等产区烟叶研究表明，烟碱、糖碱比对感官品质影响最大。可见不同产区影响烤烟感官品质的关键化学成分存在较大差异。本文选择重庆2014—2017年12个产烟区的C3F烟叶进行研究，对烤烟化学成分和感官品质进行评价，并进行描述性统计、典型相关分析，以期探索化学成分及其协调性与烟叶感官品质的关系，以明确重庆烟区烤烟感官品质的主要影响因子，为改善该产区烟叶感官评吸质量提供理论依据。

相关热词搜索：烤烟 重庆 感官 化学成分 典型