重庆烤烟品质年际变化及感官品质的影响因素分析

doi:10.11924/j.issn.1000-6850.2013-3410

摘要/Abstract

摘要： 为分析重庆烤烟品质特征的年际变化及化学成分与感官质量的关系，对12个产区5年的245个烤后烟叶样品进行分析。结果表明，总糖和还原糖含量以2010年和2011年最高；而总氮、烟碱和氯含量以2010年和2011年最低；中上部叶钾含量呈逐年递减趋势。糖碱比仅以上部叶较适宜，而氮碱比则以下部叶较适宜，3个部位的钾氯比均高于适宜范围。3个部位烟叶的感官质量均有逐年改善的趋势。典型相关分析表明，下部叶的刺激性与总氮含量呈正相关；甜度与总氮含量呈负相关；香气量与氯和糖碱比呈负相关，与氮碱比呈正相关。中部叶的刺激性与烟碱含量呈正相关，与钾含量呈负相关。香气质呈现随还原糖和钾的增加而改善、随总糖的提高而降低的趋势；柔细度与烟碱呈负相关，与钾、氮碱比和两糖差呈正相关；杂气随糖碱比呈正相关，与氮碱比呈负相关；甜度随糖碱比增加而增加。上部叶的刺激性随烟碱和糖碱比的增加而增加。

关键词: 烟草, 烟草, 施肥, 调查

Abstract: To study the inter- annual variance of tobacco quality and the correlativity between chemical components and sensory quality in Chongqing, 245 samples from twelve tobacco growing counties among five years in Chongqing were analyzed. The results indicated that the content of total sugar and reducing sugar in 2010 and 2011 years were at first level, while the content of total nitrogen and nicotine in 2010 and 2011 years were at lowest level. The content of K₂O of middle and upper leaf reached the significant level in different years. The ratio of reducing sugar to nicotine was suitable for upper leaf, and the ratio of nitrogen to nicotine was suitable for lower leaf. However, the ratios of K₂O to Cl- were higher than the fitting range in three stalk positions. The sensory qualities of three stalk positions have been basically improved year by year. Canonical correlation analysis showed that the irritation of lower leaf was significantly positively correlated with total nitrogen. However, the sweetness was significantly negatively correlated with total nitrogen. Aroma quantity was significantly negatively correlated with the ratio of reducing sugar to nicotine and the content of Cl-, but it was significantly positively correlated with the ratio of nitrogen to nicotine. In the terms of middle leaf, the irritation increased with the decrease of K₂O, and increased with the increase of nicotine; Aroma quality was improved by the increasing of reducing and K₂O, and fell with the total sugar. The softness was significantly negatively correlated with nicotine, and was significantly positively correlated with K₂O, ratio of nitrogen to nicotine and difference of total sugar and reducing sugar. Offensive taste was significantly positively correlated with the ratio of reducing sugar to nicotine, significantly negatively correlated with the ratio of nitrogen to nicotine. The sweetness increased along with increasing of the ratio reducing sugar to nicotine. The irritation increased along with increasing of nicotine and the ratio of nitrogen to nicotine in upper leaf.

江厚龙马红辉李勇李钠钾张艳耿丽娜. 重庆烤烟品质年际变化及感官品质的影响因素分析[J]. 中国农学通报, 2014, 30(19): 223-230.

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