Inter-annual Variance of Flue-cured Tobacco Quality and Analysis Factors of Sensory Quality in Chongqing Tobacco Districts

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

Abstract

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.

References

[1] 赵铭钦,刘国顺.香料烟成华过程中烟叶化学成分与品质变化的研究[J].中国烟草学报,2006(2):29-33.
[2] 赵献章,刘国顺,杨永锋,等.不同叶位烤烟叶片主要物理性状和化学品质的差异分析[J].河南农业大学学报,2006,40(3):230-233.
[3] 欧阳文,田丽梅.烟叶主要化学成分的平衡与烟叶质量品质关系对比分析研究[J].烟草科学研究,2006(4):68-70,18.
[4] 张勇刚,宋朝鹏,李常军,等.熵权模糊综合评价法在烤烟感官质量评价中的应用[J].中国烟草学报,2010,(6):33-36
[5] 杜娟,张楠,许自成,等.烤烟不同部位烟叶主要化学成分与感官质量的关系[J].郑州轻工业学院学报:自然科学版,2011,26(2):16-20.
[6] 常爱霞,杜咏梅,付秋娟,等.烤烟主要化学成分与感官质量的相关性分析[J].中国烟草科学,2009,30(6):9-12.
[7] 胡建军,马明,李耀光,等.烟叶主要化学指标与其感官质量的灰色关联分析[J].烟草科技,2001(1):3-7
[8] 程传玲,唐琦,汪文良,等.烤烟常规化学成分与感官质量的典型相关分析[J].贵州农业科学,2011,39(1):59-60.
[9] 许自成,陈伟,肖汉乾,等.烤烟硝酸盐含量与土壤养分的关系[J].生态学报,2006,26(6):1889-1895.
[10] 叶协锋,刘国顺,凌爱芬,等.烤烟巨豆三烯酮含量与土壤理化性状的典型相关分析[J].生态学报,2009,29(8):4223-4230
[11] 王瑞新.烟草化学[M].北京:中国农业出版社,2003:16-46,155-175.
[12] Fenner R A. Thermo-analytical characterization of tobacco constituents[J]. Rec Adv Tob Sci,1988(14):82-113.
[13] 刘国顺.烟草栽培学[M].北京:中国农业出版社,2003:71-72
[14] 周冀衡,朱小平,王彦亭,等.烟草生理与生物化学[M].合肥:中国科学技术大学出版社,1996:50-51
[15] 关博谦,石孝均,霍沁建,等.重庆市烟区土壤-烤烟氯素含量及其变化研究[J].水土保持学报,2005,19(1):89-92
[16] 王彦亭,谢剑平,李志宏.中国烟草种植区划[M].北京:科学出版社, 2010:33.
[17] 李章海,丁伟.烟草生产理论与技术[M].合肥:中国科学技术大学出版社,2002:49-53.
[18] 陈雨峰,叶晓青,陈建潭,等.南雄不同品种烤烟主要化学成分对评吸质量的影响[A].中国烟草学会工业专业委员会 2010年烟草工艺学术研讨会论文集[C].2010:244-248.
[19] 林祖斌,梁颁捷,林伟杰,等.不同施氯量对烤烟产质量的影响[J].福建农业科技,2000(3):12-13.
[20] 李洪勋,潘文杰,李建伟,等.烤烟内在化学成分含量与感官评吸指标的关系分析[J].湖北农业科学,2013,52(8):1836-1841.
[21] 毕淑峰.云南烤烟评吸质量与化学成分的关系研究[J].黄山学院学报,2005,7(3):61-63.
[22] 闫克玉,王建民,屈剑波,等.河南烤烟评吸质量与主要理化指标的相关分析[J].烟草科技,2001(10):5-9.
[23] 杜摇文,谭新良,易建华,等.用烟叶化学成分进行烟叶质量评价[J].中国烟草学报,2007,13(3):25-31.
[24] 黄平俊,欧阳花,易建华,等.浏阳烟区不同年份烤烟主要化学成分的变异分析[J].作物杂志,2008(6):30-33.
[25] 于建军.卷烟工艺学[M].北京:中国农业出版社,2003:37-39.
[26] 邓小华,周冀衡,陈冬林,等.湖南烤烟氯含量状况及其对评吸质量的影响[J].烟草科技,2008(2):14-18.
[27] 杜咏梅,郭承芳,张怀宝,等.水溶性糖、烟碱、总氮含量与烤烟吃味品质的关系研究[J].中国烟草科学,2000(1):7-10.
[28] 邓小华,周冀衡,赵松义,等.湖南烤烟硫含量的区域特征及其对烟叶评吸质量的影响[J].应用生态学报,2007,18(12):2853-2859.
[29] 郑聪,许自成,苏永士,等.三门峡烟区不同年份烤烟化学成分和感官质量的变异[J].浙江农业科学,2010(1):200-206.
[30] 许自成,王林,王金平,等.湖南烤烟化学成分与土壤有机质含量的关系分析[J].生态学杂志,2006,25(10):1186-1190.
[31] 张新龙,卢彦华,孙强,等.山东烟叶的品种和化学成分与其感官质量的相关分析[J].郑州轻工业学院学报:自然科学版,2010,25(4): 16-19.
[32] 朱保昆,朱东来,王明锋,等.烤烟主要化学指标与感官舒适度的相关性分析[J].中国烟草科学,2011,32(6):17-20,25.