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| 烤烟烟叶理化指标与焦甜感程度的关系 | |
| 引用本文： | 薛超群,王建伟,奚家勤,杨立均,姜均停. 烤烟烟叶理化指标与焦甜感程度的关系[J]. 烟草科技, 2011, 0(12) |
| 作者姓名： | 薛超群 王建伟 奚家勤 杨立均 姜均停 |
| 作者单位： | 1. 中国烟草总公司郑州烟草研究院,450001 2. 河南省驻马店市烟草公司,463000 3. 河南中烟工业有限责任公司驻马店卷烟厂,463000 |
| 基金项目： | 河南省烟草公司资助项目“驻马店烟叶浓香型风格特色的区域定位及彰显技术研究”(HYKJ200905) |
| 摘 要： | 以河南省驻马店烟区的60个烤烟烟叶为材料,检测评价了烟叶理化指标与焦甜感程度,并采用相关分析、逐步回归分析等方法研究了烟叶理化指标与焦甜感程度的关系.结果表明:①烟叶叶面密度、烟碱、巨豆三烯酮A,巨豆三烯酮B,巨豆三烯酮C,巨豆三烯酮D与焦甜感程度显著正相关,厚度、挥发 性碱、山奈酚糖苷、糠醛、糠醇、5-甲基糠醛与焦甜感程度极显著正相关,还原糖、芳樟醇、金合欢基丙酮、香叶基丙酮、β-紫罗兰酮、2-乙酰呋喃、二氢猕猴桃内酯与焦甜感程度极显著负相关；②糠醛、5-甲基糠醛、2-乙酰呋喃、香叶基丙酮与烟叶焦甜感程度存在极显著回归关系.糠醛、5-甲基糠醛、2-乙酰呋喃、香叶基丙酮是影响烟叶焦甜感程度的主要指标. |
| 关 键 词： | 烤烟 物理性状 化学成分 感官评价 相关分析 逐步回归分析 |
Relationship Between Physical-chemical Indexes and Burnt Sweet Taste of Flue-cured Tobacco Leaves |
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| XUE CHAO-QUN , WANG JIAN-WEI , XI JIA-QIN , YANG LI-JUN , JIANG JUN-TING. Relationship Between Physical-chemical Indexes and Burnt Sweet Taste of Flue-cured Tobacco Leaves[J]. Tobacco Science & Technology, 2011, 0(12) | |
| Authors: | XUE CHAO-QUN WANG JIAN-WEI XI JIA-QIN YANG LI-JUN JIANG JUN-TING |
| Affiliation: | XUE CHAO-QUN(1),WANG JIAN-WEI(1),XI JIA-QIN(1),YANG LI-JUN(2),and JIANG JUN-TING(3) 1.Zhengzhou Tobacco Research Institute of CNTC,Zhengzhou 450001,China 2.Zhumadian Tobacco Company of Henan Province,Zhumadian 463000,Henan,China 3.Zhumadian Cigarette Factory,China Tobacco Henan Industrial Co.Ltd.,China |
| Abstract: | Sixty flue-cured tobacco leaf samples were collected from Zhumadian,the relationships between physical-chemical indexes and level of burnt sweet taste were studied with correlation analysis and stepwise regression analysis.The results showed that:1) per leaf area weight,nicotine,megastigmatrienone A,B,C and D significantly positively correlated to,leaf thickness,volatile base,kaempferol-3-rutinoside,furfural,furfuryl alcohol,5-methyl furfural extremely significantly positively correlated to,while reducing s... |
| Keywords: | Flue-cured tobacco Physical character Chemical component Sensory evaluation Correlation analysis Stepwise regression analysis |
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