卷烟原料的感官质量与化学成分的关系研究
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摘要
目的探究卷烟原料的感官质量与化学成分的关系。方法对2016年的99个卷烟原料进行感官质量评价和化学成分检测,采用简单相关分析方法和典型相关分析方法进行分析。结果醇化前后片烟的感官质量与化学成分相关性基本一致,具体表现为还原糖、还原糖与总糖之比、还原糖/总植物碱之比、总钾与感官质量显著(P<0.01)正相关,总氮、氮碱比、总植物碱、总氯与感官质量显著(P<0.01)负相关,关联大小按其先后顺序依次递减。结论本研究表明了卷烟原料化学成分与感官质量存在一定相关性,可为今后采用化学成分来判断卷烟原料最佳醇化期提供理论支撑依据。
Objective To explore the relationship between the sensory quality and chemical composition of cigarette materials. Methods Sensory quality of 99 cigarette materials in 2016 was evaluated and their chemical composition was detected. Simple correlation analysis method and typical correlation analysis method were adopted for analysis. Results The correlation between sensory quality and chemical composition of tobacco before and after alcoholization was basically consistent. Reducing sugar, ratio of reducing sugars to total sugar, ratio of reducing sugars to total alkaloids, total potassium and sensory quality were significantly positively correlated(P<0.01). Total nitrogen, nitrogen base ratio, total botany alkali, total chlorine and sensory quality were negatively correlated with sensory quality(P < 0.01), and the correlation was decreasing successively in order. Conclusion This study shows that there is a certain correlation between the chemical composition of tobacco raw material and the sensory quality, which can provide theoretical basis for the use of chemical composition to determine the optimal alcoholize period of tobacco raw material in the future.
Objective To explore the relationship between the sensory quality and chemical composition of cigarette materials. Methods Sensory quality of 99 cigarette materials in 2016 was evaluated and their chemical composition was detected. Simple correlation analysis method and typical correlation analysis method were adopted for analysis. Results The correlation between sensory quality and chemical composition of tobacco before and after alcoholization was basically consistent. Reducing sugar, ratio of reducing sugars to total sugar, ratio of reducing sugars to total alkaloids, total potassium and sensory quality were significantly positively correlated(P<0.01). Total nitrogen, nitrogen base ratio, total botany alkali, total chlorine and sensory quality were negatively correlated with sensory quality(P < 0.01), and the correlation was decreasing successively in order. Conclusion This study shows that there is a certain correlation between the chemical composition of tobacco raw material and the sensory quality, which can provide theoretical basis for the use of chemical composition to determine the optimal alcoholize period of tobacco raw material in the future.
引文
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[10]肖先仪,徐庆凯,黄平香,等.江西烤烟化学成分与感官质量典型相关分析[J].安徽农业大学学报,2015,42(5):836-840.Xiao XY,Xu QK,Huang PX,et al.Canonical correlation analysis between main chemical components and sensory quality of the flue-cured tobacco grown in Jiangxi province[J].J Anhui Agric Univ,2015,42(5):836-840.
[11]Yang Y,Peng QR,Ou MY,et al.Research progress in tobacco fermentation[J].J Biosci Med,2018,(6):105-114.
[12]刘红光,胡玲,赵斌,等.初烤、复烤烟叶协同醇化对烟叶品质的影响[J].烟草科技,2017,50(7):31-39.Liu HG,Hu L,Zhao B,et al.Effects of collaborative aging of cured tobacco leaves and redried strips on tobacco leaf quality[J].Tobacco Sci Technol,2017,50(7):31-39.
[13]闫铁军.不同产区烤烟配方模块在醇化过程中质量的变化趋势及醇化周期研究[D].郑州:河南农业大学,2009.Yan TJ.The quality chane tendengcy and aging period of flue-cured tobacco blending modules in different growing-areas during aging[D].Zhengzhou:Henan Agricultural University,2009.
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[15]张清明,张瀛,林建麒,等.不同品种初烤烟叶短期醇化过程中质体色素和化学成分的变化[J].中国烟草科学,2014,35(2):55-58.Zhang QM,Zhang Y,Lin JQ,et al.Changes in plastid pigment and main chemical components of three varieties of flue-cured tobacco leaves during short alcoholization process[J].Chin Tobacco Sci,2014,35(2):55-58.
[16]陈颐,杨佳玫,王玉平,等.不同仓贮环境对片烟可溶性糖及生物碱含量的影响[J].西南农业学报,2017,30(5):1020-1026.Chen Y,Yang JM,Wang YP,et al.Effects of different storing conditions on soluble sugar and alkaloid of flue-cured tobacco strips[J].Southwest China J Agric Sci,2017,30(5):1020-1026.
[17]陈颐,杨佳玫,王玉平,等.不同仓贮环境对片烟相对含水率与pH值的影响[J].轻工学报,2016,31(6):45-53.Chen Y,Yang JM,Wang YP,et al.Influence of relative moisture content and pH value for tobacco strips under different storing conditions[J].JLight Ind,2016,31(6):45-53.
[18]范坚强,宋纪真,陈万年,等.醇化过程中烤烟片烟化学成分的变化[J].烟草科技,2003,(8):19-22.Fan JQ,Song JZ,Chen WN,et al.Changes of chemical components in flue-cured tobacco strips during aging[J].Tobacco Sci Technol,2003,(8):19-22.
[19]巩效伟,段焰青,黄静文,等.烤烟主要化学成分与烟叶等级和醇化时间的相关性研究[J].江西农业大学学报,2010,32(1):31-34,50.Gong XW,Duan YQ,Huang JW,et al.A study on chemical components in flue-cured tobacco and correlation with grades and alcoholization duration of tobacco[J].Acta Agric Univ Jiangxiensis,2010,32(1):31-34,50.
[20]YC/T 159-2002烟草及烟草制品水溶性糖的测定连续流动法[S].YC/T 159-2002 Tobacco and tobacco products-Detelrmination of water soluble sugars-Continuous flow method[S].
[21]YC/T 161-2002烟草及烟草制品总氮的测定连续流动法[S].YC/T 161-2002 Tobacco and tobacco products-Determination of total nitrogen-Continuous flow method[S].
[22]YC/T 162-2002烟草及烟草制品氯的测定连续流动法[S].YC/T 162-2002 Tobacco and tobacco products-Detelrmination of chloride-Continuous flow method[S].
[23]YC/T 217-2007烟草及烟草制品钾的测定连续流动法[S].YC/T 217-2007 Tobacco and tobacco products-Detelrmination of Potassium-Continuous flow method[S].
[24]YC/T 468-2013烟草及烟草制品总植物碱的测定连续流动(硫氰酸钾)法[S].YC/T 468-2013 Tobacco and tobacco products-Detelrmination of total alkaloids-Continuous flow(potassium thiocyanate)method[S].
[25]YC/T 138-1998烟草及烟草制品感官评价方法[S].YC/T 138-1998 Sensory evaluation of tobacco and tobacco products[S].
[26]王刘胜.我国烤烟主产区烟叶主要化学成分的含量特征及其比较[J].江西农业学报,2013,25(11):71-73.Wang LS.Characteristics and comparison of main chemical composition contents in tobacco leaves in main flue-cured tobacco production regions of China[J].Acta Agric Jiangxi,2013,25(11):71-73.
[27]潘义宏,李佳佳,蒋美红,等.烟叶外观质量、常规化学成分与其感官质量的典型相关分析[J].江苏农业科学,2015,43(10):384-388.Pan YH,Li JJ,Jiang MH,et al.Typical correlation analysis of tobacco leaf appearance quality,conventional chemical composition and sensory quality[J].Jiangsu Agric Sci,2015,43(10):384-388.
[28]包自超,宋文静,徐宜民,等.烤烟上部叶片质量指标间的相关性研究[J].中国烟草科学,2013,34(5):23-27.Bao ZC,Song WJ,Xu YM,et al.Correlation analysis among quality indices in upper leaves of flue-cured tobacco[J].Chin Tobacco Sci,2013,34(5):23-27.
[29]杨佳玫,陈颐,王玉平,等.不同生态区烟叶化学成分和营养元素特征与感官质量的关系[J].湖南农业大学学报(自然科学版),2015,41(4):364-368.Yang JM,Chen Y,Wang YP,et al.Relationship between the chemical components or nutrient element and sensory quality of tobacco from different ecological regions[J].J Hunan Agric Univ(Nat Sci Ed),2015,41(4):364-368.
[30]苏鑫,姬厚伟,刘剑,等.烟草中糖类物质分析的研究进展[J].贵州农业科学,2017,45(3):44-49.Su X,Ji HW,Liu J,et al.Research progress of analysis of sugars of tobacco[J].Guizhou Agric Sci,2017,45(3):44-49.
[2]周冀衡,张建平.构建中式卷烟优质特色烟叶原料保障体系是新形势下中国烟草的战略选择[J].中国烟草学报,2008,14(1):42-46,57.Zhou JH,Zhang JP.On the construction of leaf tobacco safeguarding system for Chinese style cigarette[J].Acta Tabac Sin,2008,14(1):42-46,57.
[3]乔学义,王兵,马宇平,等.烤烟烟叶质量风格特色感官评价方法的建立与应用[J].烟草科技,2014,326(9):5-9.Qiao XY,Wang B,Ma YP,et al.Method developed for sensory evaluation of quality and style characteristics of flue-cured tobacco leaf[J].Tobacco Sci Technol,2014,326(9):5-9.
[4]邓小华,杨丽丽,陆中山,等.湘西烟叶质量风格特色感官评价[J].中国烟草学报,2013,19(5):22-27.Deng XH,Yang LL,Lu ZS,et al.Sensory evaluation on style and characteristics of tobacco leaves from Xiangxi[J].Acta Tabacaria Sin,2013,19(5):22-27.
[5]赵伟金,贾冬冬,穆青,等.云南曲靖地区烟叶感官风格和品质特征分析[J].西南农业学报,2017,30(1):85-92.Zhao WJ,Jia DD,Mu Q,et al.Analysis on sensory style characteristics and quality characteristics of tobacco leaves in Qujing,Yunnan[J].Southwest China J Agric Sci,2017,30(1):85-92.
[6]向金友,谢冰,张吉亚,等.初烤烟叶主要化学成分与其部分感官评吸指标的关系[J].贵州农业科学,2010,38(11):90-92.Xiang JY,Xie B,Zhang JY,et al.Relationships between partial chemical components and main sensory indexes of flue-cured tobacco leaves[J].Guizhou Agric Sci,2010,38(11):90-92.
[7]焦绍赫,何宽信,王念磊,等.江西烤烟主要理化指标对感官评吸质量的影响[J].贵州农业科学,2018,46(1):21-24.Jiao SH,He KX,Wang NL,et al.Effect of main physical and chemical indexes on smoking quality of flue-cured tobacco in Jiangxi[J].Guizhou Agric Sci,2018,46(1):21-24.
[8]薛琳,朱启法,季学军,等.皖南烤烟烟叶化学成分与感官品质的相关性[J].烟草科技,2016,49(11):26-32.Xue L,Zhu QF,Ji XJ,et al.Correlation of chemical components with overall sensory quality of tobacco leaves in south Anhui[J].Tobacco Sci Technol,2016,49(11):26-32.
[9]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 SS,Zhang XM.Correlation of tobacco chemical components and sensory quality assessed by PLSR[J].Chin Tobacco Sci,2016,37(1):78-82.
[10]肖先仪,徐庆凯,黄平香,等.江西烤烟化学成分与感官质量典型相关分析[J].安徽农业大学学报,2015,42(5):836-840.Xiao XY,Xu QK,Huang PX,et al.Canonical correlation analysis between main chemical components and sensory quality of the flue-cured tobacco grown in Jiangxi province[J].J Anhui Agric Univ,2015,42(5):836-840.
[11]Yang Y,Peng QR,Ou MY,et al.Research progress in tobacco fermentation[J].J Biosci Med,2018,(6):105-114.
[12]刘红光,胡玲,赵斌,等.初烤、复烤烟叶协同醇化对烟叶品质的影响[J].烟草科技,2017,50(7):31-39.Liu HG,Hu L,Zhao B,et al.Effects of collaborative aging of cured tobacco leaves and redried strips on tobacco leaf quality[J].Tobacco Sci Technol,2017,50(7):31-39.
[13]闫铁军.不同产区烤烟配方模块在醇化过程中质量的变化趋势及醇化周期研究[D].郑州:河南农业大学,2009.Yan TJ.The quality chane tendengcy and aging period of flue-cured tobacco blending modules in different growing-areas during aging[D].Zhengzhou:Henan Agricultural University,2009.
[14]任夏.烟叶醇化过程中颜色变化的化学基础研究[D].北京:中国农业科学院,2014.Ren X.Study on chemical basis of tobacco leaves color changes during the aging treatment[D].Beijing:Chinese Academy of Agricultural Sciences,2014.
[15]张清明,张瀛,林建麒,等.不同品种初烤烟叶短期醇化过程中质体色素和化学成分的变化[J].中国烟草科学,2014,35(2):55-58.Zhang QM,Zhang Y,Lin JQ,et al.Changes in plastid pigment and main chemical components of three varieties of flue-cured tobacco leaves during short alcoholization process[J].Chin Tobacco Sci,2014,35(2):55-58.
[16]陈颐,杨佳玫,王玉平,等.不同仓贮环境对片烟可溶性糖及生物碱含量的影响[J].西南农业学报,2017,30(5):1020-1026.Chen Y,Yang JM,Wang YP,et al.Effects of different storing conditions on soluble sugar and alkaloid of flue-cured tobacco strips[J].Southwest China J Agric Sci,2017,30(5):1020-1026.
[17]陈颐,杨佳玫,王玉平,等.不同仓贮环境对片烟相对含水率与pH值的影响[J].轻工学报,2016,31(6):45-53.Chen Y,Yang JM,Wang YP,et al.Influence of relative moisture content and pH value for tobacco strips under different storing conditions[J].JLight Ind,2016,31(6):45-53.
[18]范坚强,宋纪真,陈万年,等.醇化过程中烤烟片烟化学成分的变化[J].烟草科技,2003,(8):19-22.Fan JQ,Song JZ,Chen WN,et al.Changes of chemical components in flue-cured tobacco strips during aging[J].Tobacco Sci Technol,2003,(8):19-22.
[19]巩效伟,段焰青,黄静文,等.烤烟主要化学成分与烟叶等级和醇化时间的相关性研究[J].江西农业大学学报,2010,32(1):31-34,50.Gong XW,Duan YQ,Huang JW,et al.A study on chemical components in flue-cured tobacco and correlation with grades and alcoholization duration of tobacco[J].Acta Agric Univ Jiangxiensis,2010,32(1):31-34,50.
[20]YC/T 159-2002烟草及烟草制品水溶性糖的测定连续流动法[S].YC/T 159-2002 Tobacco and tobacco products-Detelrmination of water soluble sugars-Continuous flow method[S].
[21]YC/T 161-2002烟草及烟草制品总氮的测定连续流动法[S].YC/T 161-2002 Tobacco and tobacco products-Determination of total nitrogen-Continuous flow method[S].
[22]YC/T 162-2002烟草及烟草制品氯的测定连续流动法[S].YC/T 162-2002 Tobacco and tobacco products-Detelrmination of chloride-Continuous flow method[S].
[23]YC/T 217-2007烟草及烟草制品钾的测定连续流动法[S].YC/T 217-2007 Tobacco and tobacco products-Detelrmination of Potassium-Continuous flow method[S].
[24]YC/T 468-2013烟草及烟草制品总植物碱的测定连续流动(硫氰酸钾)法[S].YC/T 468-2013 Tobacco and tobacco products-Detelrmination of total alkaloids-Continuous flow(potassium thiocyanate)method[S].
[25]YC/T 138-1998烟草及烟草制品感官评价方法[S].YC/T 138-1998 Sensory evaluation of tobacco and tobacco products[S].
[26]王刘胜.我国烤烟主产区烟叶主要化学成分的含量特征及其比较[J].江西农业学报,2013,25(11):71-73.Wang LS.Characteristics and comparison of main chemical composition contents in tobacco leaves in main flue-cured tobacco production regions of China[J].Acta Agric Jiangxi,2013,25(11):71-73.
[27]潘义宏,李佳佳,蒋美红,等.烟叶外观质量、常规化学成分与其感官质量的典型相关分析[J].江苏农业科学,2015,43(10):384-388.Pan YH,Li JJ,Jiang MH,et al.Typical correlation analysis of tobacco leaf appearance quality,conventional chemical composition and sensory quality[J].Jiangsu Agric Sci,2015,43(10):384-388.
[28]包自超,宋文静,徐宜民,等.烤烟上部叶片质量指标间的相关性研究[J].中国烟草科学,2013,34(5):23-27.Bao ZC,Song WJ,Xu YM,et al.Correlation analysis among quality indices in upper leaves of flue-cured tobacco[J].Chin Tobacco Sci,2013,34(5):23-27.
[29]杨佳玫,陈颐,王玉平,等.不同生态区烟叶化学成分和营养元素特征与感官质量的关系[J].湖南农业大学学报(自然科学版),2015,41(4):364-368.Yang JM,Chen Y,Wang YP,et al.Relationship between the chemical components or nutrient element and sensory quality of tobacco from different ecological regions[J].J Hunan Agric Univ(Nat Sci Ed),2015,41(4):364-368.
[30]苏鑫,姬厚伟,刘剑,等.烟草中糖类物质分析的研究进展[J].贵州农业科学,2017,45(3):44-49.Su X,Ji HW,Liu J,et al.Research progress of analysis of sugars of tobacco[J].Guizhou Agric Sci,2017,45(3):44-49.