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中国农学通报 ›› 2016, Vol. 32 ›› Issue (7): 174-178.doi: 10.11924/j.issn.1000-6850.casb15080093

所属专题: 烟草种植与生产

• 食品 营养 检测 安全 • 上一篇    下一篇

烤烟氯含量与有机酸类物质及感官评吸质量的关系分析

许嘉阳,朱金峰,贾玮,刘春奎   

  1. 华中农业大学 资源与环境学院,河南省烟草公司漯河市公司,华中农业大学 资源与环境学院,华中农业大学 资源与环境学院
  • 收稿日期:2015-08-18 修回日期:2015-09-18 接受日期:2015-10-23 出版日期:2016-03-18 发布日期:2016-03-18
  • 通讯作者: 许嘉阳
  • 基金资助:
    中国烟草总公司河南省公司科技攻关项目“提高烤烟燃烧性的关键技术研究”(HYKJ 201105);中国烟草总公司河南省公司科技攻关项目“基于GIS的漯河烟区生态特征与烤烟品质特色研究”(HYKJ 201043)

Relationship Between Content of Chlorine and Organic Acids and Sensory Quality in Flue-cured Tobacco Leaves

  • Received:2015-08-18 Revised:2015-09-18 Accepted:2015-10-23 Online:2016-03-18 Published:2016-03-18

摘要: 为研究烤烟叶片氯含量与有机酸类物质及感官质量的关系,在国内主产烟区采集294 份烟叶样品,采用描述统计法分析烤烟氯和有机酸含量的数量特征,采用聚类分析法研究了烤烟不同氯含量水平下有机酸含量及感官质量的变化。结果表明:烤烟样本氯含量变幅0.08%~1.60%,平均值为0.44%±0.28%;不同烟区之间烤烟叶片氯含量差异显著,不同部位之间烤烟氯含量差异不显著。基于烤烟氯含量的聚类分析将供试样本分为低、中、高3 类:在低类群中,非挥发性有机酸、有机酸总量较低,高级脂肪酸、挥发性有机酸含量中等;在中类群中,有机酸类物质含量均最高;在高类群中,非挥发性有机酸、有机酸总量中等,高级脂肪酸、挥发性有机酸含量较低。烤烟感官质量评吸总分与氯含量呈显著负相关,随氯含量的提高而逐渐降低。

关键词: 草地贪夜蛾, 草地贪夜蛾, 斑蝥素, 蛋白磷酸酶2A, 荧光定量PCR

Abstract: In order to analyze the relationship between chlorine content and organic acids content and sensory quality, 294 samples of flue-cured tobacco leaves from main tobacco-growing areas of China were collected f or analyzing the quantitative characteristics of chlorine and organic acid content of flue- cured tobacco by descriptive statistics, and studying changes of organic acids content and sensory quality at different levels of chlorine content in flue-cured tobacco by clustering method. The results indicated that chlorine content in flue-cured tobacco leaves ranged from 0.08% to 1.60%, with the mean of 0.44% and standard deviation of 0.28% . There were significant differences among different tobacco growing- areas at 5% level, but no significant differences were found among different stalk positions. On the basis of chlorine content, samples were divided into low, medium and high groups by cluster analysis: the group with low chlorine content had the lowest contents of non-volatile organic acid and total organic acids, but medium contents of senior fatty acid and volatile organic acid; the group with medium chlorine content had the highest contents of organic acids; the group with the highest chlorine content had medium contents of non-volatile organic acid and total organic acids, but had the lowest contents of senior fatty acid and volatile organic acid. There existed significant negative correlation between sensory quality and chlorine-content of flue-cured tobacco; the total smoking score gradually decreased with the increase of chlorine-content.

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