摘  要：為明確影響重慶煙葉感官品質(zhì)的主要化學因子，以烤煙品種云煙87為材料，采用典型相關分析方法研究了煙葉的主要化學成分與感官品質(zhì)的關系。結果表明，重慶烤煙的糖分含量偏高，煙堿、總氮、淀粉含量適中，鉀、氯含量偏低;兩糖差、糖堿比偏大，兩糖比和鉀氯比適中，氮堿比偏小。典型相關分析顯示，勁頭與總氮、煙堿呈正相關，與糖堿比呈負相關;刺激性與鉀含量和糖堿比呈正相關，與總氮、煙堿含量呈負相關;甜度與淀粉含量呈負相關，與糖堿比呈正相關;透發(fā)性與淀粉含量呈負相關。因此認為，糖分、總氮、煙堿、鉀和淀粉是影響重慶烤煙感官質(zhì)量的關鍵因素。
　　關鍵詞：重慶;烤煙;化學成分;感官品質(zhì);典型相關
　　中圖分類號：TS41+1          文章編號：1007-5119（2019）02-0080-07      DOI：10.13496/j.issn.1007-5119.2019.02.012
　　Abstract： The aim of this study is to investigate the effects of chemical components on smoking quality of flue-cured tobacco. Yunyan 87， a flue-cured tobacco variety， was selected as materials to study the correlation between the main chemical components and smoking quality of tobacco by using the method of canonical correlation analysis. The results showed that for Chongqing tobacco， sugar content was relatively high， the contents of nicotine， total nitrogen and starch were appropriate， the contents of potassium and chloride were low. The difference of total sugar and reducing sugar， ratio of reducing sugar to nicotine were relatively high. The ratios of reducing sugar to total sugar and potassium to chloride were appropriate. The ratio of nitrogen to nicotine was low. The canonical correlation analysis showed that the strength had positive correlation with total nitrogen， nicotine， and had negative correlation with the ratio of reducing sugar to nicotine. The irritancy had certain correlation with chemical components， with the effect of potassium and the ratio of reducing sugar to nicotine being positive， while the effect of total nitrogen and nicotine being negative. Sweetness was significantly negatively correlated with starch， while the ratio of reducing sugar was opposite. The permeability had significant negative correlation with starch. Therefore， it is believed that sugar， total nitrogen， nicotine， potassium and starch are the key factors affecting the sensory quality of Chongqing flue-cured tobacco.
　　Keywords： Chongqing; flue-cured tobacco; chemical components; smoking quality; canonical correlation
　　煙葉作為卷煙工業(yè)的重要原料，其質(zhì)量優(yōu)劣直接影響卷煙品質(zhì)[1]。煙葉質(zhì)量包括外觀品質(zhì)、物理特性、化學成分和感官品質(zhì)等。感官品質(zhì)是煙葉質(zhì)量的最終判定，而化學成分又是決定感官品質(zhì)的最為關鍵的因素[2]。關于烤煙化學成分與感官品質(zhì)相關性研究報道較多，包括在云南[3]、貴州[4]、四川[5]、河南[6]、湖南[7]、湖北[8]、江西[9]、安徽[10]和陜西[11]等煙葉產(chǎn)區(qū)開展的相關研究。結果表明，云南煙區(qū)烤煙的感官質(zhì)量與煙堿、總氮及氯呈極顯著正相關，與總糖呈極顯著負相關[12];貴州烤煙的感官質(zhì)量與總糖、還原糖及兩糖差呈正相關，與煙堿、總氮及蛋白質(zhì)含量呈負相關[4];河南烤煙的感官質(zhì)量與糖分和含氮化合物的關系最為密切[13];皖南烤煙的感官質(zhì)量和焦甜感與總糖、還原糖、糖堿比、氮堿比等均呈顯著正相關，與煙堿、總氮、鉀、氯等均呈極顯著負相關[10]。程傳玲等[14]研究湖南、貴州和云南3個煙區(qū)煙葉時發(fā)現(xiàn)，感官質(zhì)量中余味、香氣質(zhì)、香氣量、雜氣等指標得分與總糖和還原糖含量呈正相關，與總植物堿和總氮含量呈負相關。朱保昆等[15]利用云南、貴州、四川、福建、湖北、安徽等產(chǎn)區(qū)煙葉研究表明，煙堿、糖堿比對感官品質(zhì)影響最大�？梢姴煌�產(chǎn)區(qū)影響烤煙感官品質(zhì)的關鍵化學成分存在較大差異。本文選擇重慶2014—2017年12個產(chǎn)煙區(qū)的C3F煙葉進行研究，對烤煙化學成分和感官品質(zhì)進行評價，并進行描述性統(tǒng)計、典型相關分析，以期探索化學成分及其協(xié)調(diào)性與煙葉感官品質(zhì)的關系，以明確重慶煙區(qū)烤煙感官品質(zhì)的主要影響因子，為改善該產(chǎn)區(qū)煙葉感官評吸質(zhì)量提供理論依據(jù)。

相關熱詞搜索：烤煙 重慶 感官 化學成分 典型