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中国农学通报

中国农学通报 ›› 2010, Vol. 26 ›› Issue (22): 146-148.

所属专题： 生物技术； 烟草种植与生产

• 农学 农业基础科学 • 上一篇    下一篇

不同基因类型烤烟内在品质与香气质和香气量灰色关联度分析

邱坤 王可 付继钢   

  • 收稿日期:2010-03-01 修回日期:2010-06-21 出版日期:2010-11-20 发布日期:2010-11-20

Gray System Analysis of Inner quality to the Quality and Volume of Aroma in Different Genotypes of Flue-cured Tobacco

  • Received:2010-03-01 Revised:2010-06-21 Online:2010-11-20 Published:2010-11-20

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摘要：

采用灰色关联度法对烟叶内在品质与香气质和香气量进行分析。研究结果表明：与烟叶香气质关系最密切的因素是总氮、烟碱、蛋白质、总糖、还原糖，其次是钾、施木克值、氯、糖碱比和钾氯比;与香气量关系最密切的因素是总氮、蛋白质、烟碱、总糖、钾，其次是施木克值、还原糖、氯、糖碱比和钾氯比。

关键词: 低温雨雪冰冻灾害性天气, 低温雨雪冰冻灾害性天气, 养蜂业, 两随机变量普通相关分析, 多因素独立样本总体分布检验, Asymptotic双尾显著性检验

Abstract:

In this study，the inner quality of different genotypes and the quality and volume of aroma were investigated by way of grey correlation degree.The result indicated that : The closest factors to the quality of aroma were the total nitrogen, nicotine contents, protein, total sugar, reducing sugar, followed by potassium, schmuck value, chloride, total sugar/ nicotine contents and K/CL. The closest factors to the volume of aroma were the total nitrogen, protein, nicotine contents, total sugar, potassium, followed by schmuck value, reducing sugar, chloride, total sugar/ nicotine contents and K/CL.