| 清香型烟叶产区基因型选择 |
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| 引用本文： | 吴兴富,焦芳婵,陈学军,张谊寒,肖炳光,李永平.清香型烟叶产区基因型选择[J].中国烟草学报,2019,25(2):29-39. |
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| 作者姓名： | 吴兴富 焦芳婵 陈学军 张谊寒 肖炳光 李永平 |
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| 作者单位： | 云南省烟草农业科学研究院, 云南昆明, 650021 |
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| 基金项目： | 中国烟草总公司云烟省公司科技项目2017YN05云南省科技厅项目2015BB022国家烟草专卖局科技项目110201502011 |
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| 摘 要： | 目的 为清香型产区烤烟基因型选择提供依据。 方法 在清香型烟叶主产区云南和福建种植11个烤烟基因型，利用系统聚类方法对参试基因型常规化学成分、多酚物质、挥发性香气物质含量及感官评价得分进行单类别指标和所有指标综合的聚类分析。 结果 1）云烟116与云烟87、NC71与PVH1452、云烟110与云烟119的单类别指标及所有指标综合聚类均分别聚在相同类群，化学成分及感官质量相似性较高，其他基因型间单类别指标和所有指标综合聚类的差异较大。2）感官评价聚为Ⅰ类群的云烟116、云烟87、K326清香型风格较典型，感官质量好，相似性较高。3）茄酮、降茄二酮、正己醛、2-异丙基-5氧-己醛、寸拜醇、西柏三烯二醇（a、b、c、d）含量与感官质量显著或极显著正相关，绿原酸含量与感官质量显著负相关，这些指标在基于感官评价聚类的类群间差异具有统计学意义。 结论 云烟116、云烟87、K326清香型风格较典型，感官质量好，感官质量及多酚物质含量相似性较高，云烟116与云烟87感官质量及化学成分相似性较高。研究结果可为清香型产区基因型选择提供依据。
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| 关 键 词： | 烤烟 清香型 产区 基因型 感官评价 聚类分析 云南 福建 |
| 收稿时间： | 2018-08-19 |
Genotype selection in fresh-flavor tobacco growing areas |
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| Affiliation: | Yunnan Academy of Tobacco Agricultural Sciences, Kunming 650021, China |
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| Abstract: | Objective To provide basis for selection of flue-cured tobacco genotypes in fresh-flavor tobacco growing areas. Method 11 flue-cured tobacco genotypes were planted in fresh-flavor tobacco areas of Yunnan and Fujian. Single-index and full-indexes clustering analyses were carried out to analyze routine chemical contents, polyphenols contents, volatile aroma components and sensory evaluation scores of the genotypes. Results 1) The single-index and full-indexes comprehensive clustering of Yunyan116 and Yunyan87, NC71 and PVH1452, Yunyan110 and Yunyan119 were clustered into the same group, and high similarities were found in sensory quality and chemical components contents. However, there was a significant difference in single-index and full-indexes clustering results among other genotypes. 2) Sensory evaluation of Yunyan116, Yunyan87 and K326 were clustered into Ⅰ group. The three genotypes had typical fresh flavor, good sensory quality, and high similarities with each other. 3) Contents of norsolandione, hexanal, 2-isopropyl-5-ketonhexanal, thunbergol, cembratrienediol (a, b.c.d) were positively correlated with sensory quality, while the chlorogenic acid content had a negative correlation with sensory quality. These indexes showed significant differences among groups based on sensory evaluation clustering. Conclusion Yunyan116, Yunyan87 and K326 had typical fresh-flavor, good sensory quality, and showed high similarities in sensory quality and polyphenol content. and similarities of Yunyan116 and Yunyan87 had high similarities in sensory quality and chemical component. Results of this study may provide basis for selection of flue-cured tobacco genotypes in fresh-flavor tobacco growing areas. |
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