不同烤烟品种中部叶主要品质性状差异分析
|
摘要
为掌握不同烤烟品种中部叶主要品质性状的特征差异,运用描述性统计和方差分析法对我国7个烤烟品种(红大、翠碧1号、KRK26、秦烟96、云烟85、NC55、龙江911)的160个中部叶原烟样品进行对比分析。结果表明:(1)7个烤烟品种中部叶外观质量存在显著差异,各品种外观质量总体变异较小,但所有品种中部叶色度以及红大和KRK26烟叶油分均表现为中等程度变异;(2)7个烤烟品种常规化学成分和烟气品质均存在显著差异,所有品种的常规化学成分以及云烟85、秦烟96和龙江911烟气品质均表现为中等程度变异,红大、NC55、翠碧1号和KRK26烟气品质变异较小;(3)云烟85外观质量综合得分最高81.99分、翠碧1号烟气品质综合得分最高64.64分,翠碧1号、云烟85、红大和KRK26中部叶主要品质性状优于龙江911、秦烟96和NC55。
In order to understand the variation of main quality traits on middle leaves of different flue-cured tobacco varieties,descriptive statistics and variance analysis were applied to conduct a comparative analysis on 160 raw tobacco samples of the middle leaves of China's seven flue-cured tobacco varieties(Cuibi 1, Honghuadajinyuan, KRK26, Qinyan 96, Yunyan 85, NC55, Longjiang911). The results showed that:(1) there was significant difference in the appearance quality of the middle leaves from the seven flue-cured tobacco varieties, and the overall variation of the appearance quality of the seven flue-cured tobacco varieties was relatively small. However, both the colors of the middle leaves from the seven varieties after modulation and the oil content of Hongda and KRK26 tobacco showed moderate variation;(2) There was significant difference in the conventional chemical constituents as well as smoke quality among the seven flue-cured tobacco varieties. The chemical constituents of all the varieties and smoke quality of Yunyan 85, Qinyan 96, and Longjiang 911 were all of moderate variation. The variation of smoke quality of Hongda, NC55, Cuibi 1, and KRK26 was small;(3) Yunyan 85 ranked first in the appearance quality, whose comprehensive score was 81.99; Cuibi 1 ranked first in smokequality, whose comprehensive score was 64.64; the main quality traits of the middle leaves from Cuibi 1, Yunyan 85, Hongda, and KRK26 were superior to those of Longjiang 911, Qinyan 96, and NC55.
In order to understand the variation of main quality traits on middle leaves of different flue-cured tobacco varieties,descriptive statistics and variance analysis were applied to conduct a comparative analysis on 160 raw tobacco samples of the middle leaves of China's seven flue-cured tobacco varieties(Cuibi 1, Honghuadajinyuan, KRK26, Qinyan 96, Yunyan 85, NC55, Longjiang911). The results showed that:(1) there was significant difference in the appearance quality of the middle leaves from the seven flue-cured tobacco varieties, and the overall variation of the appearance quality of the seven flue-cured tobacco varieties was relatively small. However, both the colors of the middle leaves from the seven varieties after modulation and the oil content of Hongda and KRK26 tobacco showed moderate variation;(2) There was significant difference in the conventional chemical constituents as well as smoke quality among the seven flue-cured tobacco varieties. The chemical constituents of all the varieties and smoke quality of Yunyan 85, Qinyan 96, and Longjiang 911 were all of moderate variation. The variation of smoke quality of Hongda, NC55, Cuibi 1, and KRK26 was small;(3) Yunyan 85 ranked first in the appearance quality, whose comprehensive score was 81.99; Cuibi 1 ranked first in smokequality, whose comprehensive score was 64.64; the main quality traits of the middle leaves from Cuibi 1, Yunyan 85, Hongda, and KRK26 were superior to those of Longjiang 911, Qinyan 96, and NC55.
引文
[1]聂庆凯,于锦香,贾辉,等.不同烤烟品种在周口烟区的适应性评价[J].烟草科技,2018,51(6):26-33.NIE Q K,YU J X,JIA H,et al.Adaptability of different flue-cured tobacco varieties in Zhoukou tobacco-growing area[J].Tobacco Science&Technology,2018,51(6):26-33.
[2]曹景林,程君奇,李亚培,等.从品种角度试论提高中国烤烟质量的途径[J].中国农学通报,2015,31(22):75-87.CAO J L,CHENG J Q,LI Y P,et al.Ways of improving the quality of flue-cured tobacco in view of varieties[J].Chinese Agricultural Science Bulletin,2015,31(22):75-87.
[3]孙计平,吴照辉,李雪君,等.21世纪中国烤烟种植区域及主栽品种变化分析[J].中国烟草科学,2016,37(3):86-92.SUN J P,WU Z H,LI X J,et al.Analysis of regional variation and major varieties of flue-cured tobacco planted in China in the twenty-first century[J].Chinese Tobacco Science,2016,37(3):86-92.
[4]徐安传.烤烟品种种植结构对烟叶原料和卷烟产品的影响[J].中国烟草学报,2009,15(5):82-86.XU A C.The influence of variety distribution on quality of flue-cured tobacco leaf and cigarette[J].Acta Tabacaria Sinica,2009,15(5):82-86.
[5]徐安传,胡巍耀,李佛琳,等.中国烤烟种植品种现状分析与展望[J].云南农业大学学报,2011,26(S2):104-109.XU A C,HU W Y,LI F L,et al.Analysis and prospect on status of flue-cured tobacco variety distribution in China[J].Journal of Yunnan Agricultural University(Natural Sciences),2011,26(S2):104-109.
[6]高云才,刘玲,徐昭梅,等.玉溪市不同品种烤烟烟叶化学指标差异及品质分析[J].烟草科技,2015,48(6):34-39.GAO Y C,LIU L,XU Z M,et al.Analysis of main chemical components and quality of different tobacco varieties in Yuxi[J].Tobacco Science&Technology,2015,48(6):34-39.
[7]王建伟,刘海轮,段卫东,等.环秦岭植烟区烟叶主要化学成分特征及其与评吸质量的关系[J].烟草科技,2016,49(2):8-13.WANG J W,LIU H L,DUAN W D,et al.Characteristics of main chemical components in flue-cured tobacco leaves from areas around Qinling mountains and their relationship with cigarette smoking quality[J].Tobacco Science&Technology,2016,49(2):8-13.
[8]蒋佳磊,陆扬,苏燕,等.我国主要烟叶产区烤烟化学成分特征与可用性评价[J].中国烟草学报,2017,23(2):13-26.JIANG J L,LU Y,SU Y,et al.Chemical characteristics and usability of flue-cured tobacco growing in main tobacco producing areas in China[J].Acta Tabacaria Sinica,2017,23(2):13-26.
[9]张勇刚,吴键,项波卡,等.基于改进模糊灰色关联分析法的烤烟化学品质评价[J].烟草科技,2014(10):83-86.ZHANG Y G,WU J,XIANG B K,et al.Chemical quality evaluation of flue-cured tobacco based on improved fuzzy grey correlation analysis[J].Tobacco Science&Technology,2014(10):83-86.
[10]王正旭,刘魁,姚美江,等.基于灰色关联分析的津巴布韦烤烟品种综合性状评价[J].中国烟草科学,2017,38(4):92-96.WANG Z X,LIU K,YAO M J,et al.Tobacco leaf from heavy flavor tobacco-planting areas of Hunan province[J].Chinese Tobacco Science,2017,38(4):92-96.
[11]范幸龙,胡钟胜,杨奋宇,等.基于丽江生态条件的KRK26工业可用性研究[J].中国烟草科学,2017,38(3):86-90.FAN X L,HU Z S,YANG F Y,et al.Industrial usability analysis of flue-cured tobacco cultivar KRK26 based on Lijiang ecological conditions[J].Chinese Tobacco Science,2017,38(3):86-90.
[12]杜坚,王珂清,张建强,等.我国不同生态区云烟87烟叶主要化学成分及感官风格差异[J].中国烟草科学,2018,39(2):96-101.DU J,WANG K Q,ZHANG J Q,et al.Differences of main chemical components and sensorystyles of Yunyan87 in different ecological regions of China[J].Chinese Tobacco Science,2018,39(2):96-101.
[13]闫克玉,赵献章.烟叶分级[M].北京:中国农业出版社,2003:13-14.YAN K Y,ZHAO X Z.Tobacco leaf classification[M].Beijing:China Agricultural Press,2003:13-14.
[14]国家烟草专卖局.GB 2635-1992烤烟[S].北京:中国标准出版社,1992.State Tobacco Monopoly Administration.GB 2635-1992 Flue-cured tobacco[S].Beijing:China Standards Press,1992.
[15]包勤,张艳玲,王爱国,等.2002-2013年间我国烤烟主要化学成分变化趋势及原因分析[J].烟草科技,2015,48(7):15-19.BAO Q,ZHANG Y L,WANG A G,et al.Variation of main chemical components in flue-cured tobacco leaves in China during 2002-2013 and causal analysis[J].Tobacco Science&Technology,2015,48(7):15-19.
[16]金浩,刘彦中,张加建,等.云南昭通不同烤烟品种的工业可用性评价[J].广东农业科学,2015,22(4):17-22.JIN H,LIU Y Z,ZHANG J J,et al.Relationship between normal chemicals including aroma constituents and smoking quality of three aroma types of tobacco[J].Journal of Guangdong Agricultural Sciences,2015,22(4):17-22.
[17]王俊,赵宇,肖勇,等.烤烟分组分级因素与化学、感官质量的典型相关分析[J].中国烟草科学,2018,39(4):80-86.WANG J,ZHAO Y,XIAO Y,et al.Canonical correlation analysis of flue-cured tobacco between grouping and grading factors,chemistry quality and sensory quality[J].Chinese Tobacco Science,2017,38(3):86-90.
[18]付秋娟,刘加红,张怀宝,等.初烤烟叶外观质量与其主流烟气有害成分释放量关系研究[J].中国烟草科学,2015,36(6):94-99.FU Q J,LIU J H,ZHANG H B,et al.Relationship between appearance quanlity and deliveres of main harmful compounds in mainstream smoke from flue-cured tobacco leaves[J].Chinese Tobacco Science,2015,36(6):94-99.
[19]林顺顺,张晓鸣.基于PLSR分析烟叶化学成分与感官质量的相关性[J].中国烟草科学,2016,37(1):78-82.LIN S S,ZHANG X M.Correlation of tobacco chemical components and sensory quality assessed by PLSR[J].Chinese Tobacco Science,2016,37(1):78-82.
[20]胡建军,李广才,李耀光,等.基于广义可加模型的烤烟常规化学成分与感官评价指标非线性关系解析[J].烟草科技,2014(12):36-41.HU J J,LI G C,LI G Y,et al.Analysis of nonlinear relationships between routine chemical components and censory evaluation indexes of flue-cured tobacco based on generalized additive models[J].Tobacco Science&Technology,2014(12):36-41.
[21]肖明礼,尹智华,战磊.3种香型风格烟叶化学成分与其感官质量的关系[J].西南农业学报,2015,28(6):2750-2755.XIAO M L,YIN Z H,ZHAN L.Relationship between normal chemicals including aroma constituents and smoking quality of three aroma types of tobacco[J].Southwest China Journal of Agricultural Sciences,2015,28(6):2750-2755.
[2]曹景林,程君奇,李亚培,等.从品种角度试论提高中国烤烟质量的途径[J].中国农学通报,2015,31(22):75-87.CAO J L,CHENG J Q,LI Y P,et al.Ways of improving the quality of flue-cured tobacco in view of varieties[J].Chinese Agricultural Science Bulletin,2015,31(22):75-87.
[3]孙计平,吴照辉,李雪君,等.21世纪中国烤烟种植区域及主栽品种变化分析[J].中国烟草科学,2016,37(3):86-92.SUN J P,WU Z H,LI X J,et al.Analysis of regional variation and major varieties of flue-cured tobacco planted in China in the twenty-first century[J].Chinese Tobacco Science,2016,37(3):86-92.
[4]徐安传.烤烟品种种植结构对烟叶原料和卷烟产品的影响[J].中国烟草学报,2009,15(5):82-86.XU A C.The influence of variety distribution on quality of flue-cured tobacco leaf and cigarette[J].Acta Tabacaria Sinica,2009,15(5):82-86.
[5]徐安传,胡巍耀,李佛琳,等.中国烤烟种植品种现状分析与展望[J].云南农业大学学报,2011,26(S2):104-109.XU A C,HU W Y,LI F L,et al.Analysis and prospect on status of flue-cured tobacco variety distribution in China[J].Journal of Yunnan Agricultural University(Natural Sciences),2011,26(S2):104-109.
[6]高云才,刘玲,徐昭梅,等.玉溪市不同品种烤烟烟叶化学指标差异及品质分析[J].烟草科技,2015,48(6):34-39.GAO Y C,LIU L,XU Z M,et al.Analysis of main chemical components and quality of different tobacco varieties in Yuxi[J].Tobacco Science&Technology,2015,48(6):34-39.
[7]王建伟,刘海轮,段卫东,等.环秦岭植烟区烟叶主要化学成分特征及其与评吸质量的关系[J].烟草科技,2016,49(2):8-13.WANG J W,LIU H L,DUAN W D,et al.Characteristics of main chemical components in flue-cured tobacco leaves from areas around Qinling mountains and their relationship with cigarette smoking quality[J].Tobacco Science&Technology,2016,49(2):8-13.
[8]蒋佳磊,陆扬,苏燕,等.我国主要烟叶产区烤烟化学成分特征与可用性评价[J].中国烟草学报,2017,23(2):13-26.JIANG J L,LU Y,SU Y,et al.Chemical characteristics and usability of flue-cured tobacco growing in main tobacco producing areas in China[J].Acta Tabacaria Sinica,2017,23(2):13-26.
[9]张勇刚,吴键,项波卡,等.基于改进模糊灰色关联分析法的烤烟化学品质评价[J].烟草科技,2014(10):83-86.ZHANG Y G,WU J,XIANG B K,et al.Chemical quality evaluation of flue-cured tobacco based on improved fuzzy grey correlation analysis[J].Tobacco Science&Technology,2014(10):83-86.
[10]王正旭,刘魁,姚美江,等.基于灰色关联分析的津巴布韦烤烟品种综合性状评价[J].中国烟草科学,2017,38(4):92-96.WANG Z X,LIU K,YAO M J,et al.Tobacco leaf from heavy flavor tobacco-planting areas of Hunan province[J].Chinese Tobacco Science,2017,38(4):92-96.
[11]范幸龙,胡钟胜,杨奋宇,等.基于丽江生态条件的KRK26工业可用性研究[J].中国烟草科学,2017,38(3):86-90.FAN X L,HU Z S,YANG F Y,et al.Industrial usability analysis of flue-cured tobacco cultivar KRK26 based on Lijiang ecological conditions[J].Chinese Tobacco Science,2017,38(3):86-90.
[12]杜坚,王珂清,张建强,等.我国不同生态区云烟87烟叶主要化学成分及感官风格差异[J].中国烟草科学,2018,39(2):96-101.DU J,WANG K Q,ZHANG J Q,et al.Differences of main chemical components and sensorystyles of Yunyan87 in different ecological regions of China[J].Chinese Tobacco Science,2018,39(2):96-101.
[13]闫克玉,赵献章.烟叶分级[M].北京:中国农业出版社,2003:13-14.YAN K Y,ZHAO X Z.Tobacco leaf classification[M].Beijing:China Agricultural Press,2003:13-14.
[14]国家烟草专卖局.GB 2635-1992烤烟[S].北京:中国标准出版社,1992.State Tobacco Monopoly Administration.GB 2635-1992 Flue-cured tobacco[S].Beijing:China Standards Press,1992.
[15]包勤,张艳玲,王爱国,等.2002-2013年间我国烤烟主要化学成分变化趋势及原因分析[J].烟草科技,2015,48(7):15-19.BAO Q,ZHANG Y L,WANG A G,et al.Variation of main chemical components in flue-cured tobacco leaves in China during 2002-2013 and causal analysis[J].Tobacco Science&Technology,2015,48(7):15-19.
[16]金浩,刘彦中,张加建,等.云南昭通不同烤烟品种的工业可用性评价[J].广东农业科学,2015,22(4):17-22.JIN H,LIU Y Z,ZHANG J J,et al.Relationship between normal chemicals including aroma constituents and smoking quality of three aroma types of tobacco[J].Journal of Guangdong Agricultural Sciences,2015,22(4):17-22.
[17]王俊,赵宇,肖勇,等.烤烟分组分级因素与化学、感官质量的典型相关分析[J].中国烟草科学,2018,39(4):80-86.WANG J,ZHAO Y,XIAO Y,et al.Canonical correlation analysis of flue-cured tobacco between grouping and grading factors,chemistry quality and sensory quality[J].Chinese Tobacco Science,2017,38(3):86-90.
[18]付秋娟,刘加红,张怀宝,等.初烤烟叶外观质量与其主流烟气有害成分释放量关系研究[J].中国烟草科学,2015,36(6):94-99.FU Q J,LIU J H,ZHANG H B,et al.Relationship between appearance quanlity and deliveres of main harmful compounds in mainstream smoke from flue-cured tobacco leaves[J].Chinese Tobacco Science,2015,36(6):94-99.
[19]林顺顺,张晓鸣.基于PLSR分析烟叶化学成分与感官质量的相关性[J].中国烟草科学,2016,37(1):78-82.LIN S S,ZHANG X M.Correlation of tobacco chemical components and sensory quality assessed by PLSR[J].Chinese Tobacco Science,2016,37(1):78-82.
[20]胡建军,李广才,李耀光,等.基于广义可加模型的烤烟常规化学成分与感官评价指标非线性关系解析[J].烟草科技,2014(12):36-41.HU J J,LI G C,LI G Y,et al.Analysis of nonlinear relationships between routine chemical components and censory evaluation indexes of flue-cured tobacco based on generalized additive models[J].Tobacco Science&Technology,2014(12):36-41.
[21]肖明礼,尹智华,战磊.3种香型风格烟叶化学成分与其感官质量的关系[J].西南农业学报,2015,28(6):2750-2755.XIAO M L,YIN Z H,ZHAN L.Relationship between normal chemicals including aroma constituents and smoking quality of three aroma types of tobacco[J].Southwest China Journal of Agricultural Sciences,2015,28(6):2750-2755.