不同部位烤烟挥发性有机酸含量与烟叶品质的关系分析
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摘要
为了解不同部位烤烟挥发性有机酸含量和烟叶品质之间的关系,选取我国11个产区297份不同部位陈化烟叶,测定挥发性有机酸含量并对其进行描述统计,采用简单相关分析、回归分析、典型相关分析的方法,探讨不同部位烤烟挥发性有机酸含量与化学指标、感官评价指标的关系。结果表明,上、中、下部叶挥发性有机酸平均含量分别为15.63、13.56、11.92μg/g,且各个部位间差异极显著。各部位烟叶挥发性有机酸含量与化学指标的相关性不同,其中,挥发性有机酸总量与pH值、钾含量呈负相关。各个部位挥发性有机酸含量与感官评吸指标也有不同程度的相关性,挥发性有机酸总量对口感特性影响较大,上部叶挥发性有机酸含量与感官评吸指标呈正相关,中、下部叶挥发性有机酸含量与感官评吸指标呈负相关。典型相关分析表明,上部叶正丁酸、异戊酸、己酸含量对浓度、香气量影响明显,壬酸、庚酸含量对杂气、余味影响较明显;中部叶β-甲基戊酸、异戊酸、己酸含量对浓度影响较大;挥发性有机酸总量中异戊酸、己酸含量对香气质、浓度影响明显,戊酸、辛酸含量对劲头、刺激性影响明显。综合分析,上、中、下部叶挥发性有机酸含量均对pH值、余味、刺激性有着显著影响。为实现优质烟叶生产,应采取适当措施增加上部叶挥发性有机酸含量,适当调控中、下部叶挥发性有机酸含量,以提高烟叶品质。
In order to understand the relationship between volatile organic acid content and quality of different parts of flue-cured tobacco,297 materials including different parts of aging tobacco from 11 producing areas in China were selected to measure their volatile organic acid content and conduct descriptive statistics.Through the simple correlation analysis,regression analysis and typical correlation analysis,it explored the relationship between volatile organic acid content and chemical & sensory evaluation indicators of different parts of flue-cured tobacco.The results showed that the average volatile organic acid content in the upper,middle and lower parts of tobacco was 15.63,13.56, 11.92 μg/g,respectively,and the difference between the parts was significant.The correlation between volatile organic acid content and chemical indicators of different parts of tobacco varied,and the total volatile organic acid content was negatively correlated with the pH value and potassium content.The volatile organic acid content and sensory evaluation indicators of different parts were also correlated differently.The total volatile organic acid content had a major effect on the taste characteristics.The volatile organic acid content of the upper part was positively correlated with the sensory evaluation indicators,while that of the middle and lower parts was negatively correlated with these indicators.The typical correlation analysis indicated that,for the upper part,the content of N-butyric acid,isovaleric acid and caproic acid had a significant effect on the concentration and fragrance,and the content of nonanoic acid and heptanoic acid maked a great effect on the offensive odor and remaining taste.For the middle part,the content of β-methylvaleric acid,isovaleric acid and caproic acid had a significant effect on the concentration.The content of isovaleric acid and caproic acid in the total volatile organic acids had an obvious effect on fragrance and concentration,and the content of valeric acid and caprylic acid had a distinct effect on the strength and irritation.Based on the comprehensive analysis,the volatile organic acid content in every part had a significant effect on pH value,remaining taste and irritation.To sum up,appropriate measures should be taken to increase the volatile organic acid content in the upper part and properly regulate the content in the middle and lower parts in order to improve the tobacco quality.
In order to understand the relationship between volatile organic acid content and quality of different parts of flue-cured tobacco,297 materials including different parts of aging tobacco from 11 producing areas in China were selected to measure their volatile organic acid content and conduct descriptive statistics.Through the simple correlation analysis,regression analysis and typical correlation analysis,it explored the relationship between volatile organic acid content and chemical & sensory evaluation indicators of different parts of flue-cured tobacco.The results showed that the average volatile organic acid content in the upper,middle and lower parts of tobacco was 15.63,13.56, 11.92 μg/g,respectively,and the difference between the parts was significant.The correlation between volatile organic acid content and chemical indicators of different parts of tobacco varied,and the total volatile organic acid content was negatively correlated with the pH value and potassium content.The volatile organic acid content and sensory evaluation indicators of different parts were also correlated differently.The total volatile organic acid content had a major effect on the taste characteristics.The volatile organic acid content of the upper part was positively correlated with the sensory evaluation indicators,while that of the middle and lower parts was negatively correlated with these indicators.The typical correlation analysis indicated that,for the upper part,the content of N-butyric acid,isovaleric acid and caproic acid had a significant effect on the concentration and fragrance,and the content of nonanoic acid and heptanoic acid maked a great effect on the offensive odor and remaining taste.For the middle part,the content of β-methylvaleric acid,isovaleric acid and caproic acid had a significant effect on the concentration.The content of isovaleric acid and caproic acid in the total volatile organic acids had an obvious effect on fragrance and concentration,and the content of valeric acid and caprylic acid had a distinct effect on the strength and irritation.Based on the comprehensive analysis,the volatile organic acid content in every part had a significant effect on pH value,remaining taste and irritation.To sum up,appropriate measures should be taken to increase the volatile organic acid content in the upper part and properly regulate the content in the middle and lower parts in order to improve the tobacco quality.
引文
[1] 彭艳,周冀衡,尹光庭,等.不同产区烤烟中挥发性和半挥发性有机酸的比较分析[J].中国农学通报,2013,29(34):212-215.
[2] 李佳颖,马君红,李志鹏,等.烤烟茄酮含量与化学成分和感官质量的关系[J].河南农业科学,2016,45(12):34-39.
[3] 刘彩云,刘洪祥,常志隆,等.烟草香气品质研究进展[J].中国烟草科学,2010,31(6):75-78.
[4] 常爱霞,杜咏梅,付秋娟,等.烤烟主要化学成分与感官质量的相关性分析[J].中国烟草科学,2009,30(6):9-12.
[5] 卢秀萍,许仪,许自成,等.不同烤烟基因型非挥发性有机酸和高级脂肪酸含量的变异分析[J].中国烟草学报,2007,13(3):47-51.
[6] 赵铭钦.卷烟调香学[M].郑州:科学出版社,2008.
[7] 史宏志,刘国顺.烟草香味学[M].北京:中国农业出版社,1998.
[8] 胡建军,周冀衡,李文伟,等.烤烟香味成分与其感官质量的典型相关分析[J].烟草科技,2007(3):9-15,22.
[9] 闫克玉,李春松,闫洪洋,等.国产烤烟挥发酸含量的对比分析[J].烟草科技,2006(7):31-35.
[10] 薛超群,尹启生,王信民,等.烤烟烟叶香气质量与其常规化学成分的相关性[J].烟草科技,2006(9):27-30.
[11] 赖燕华,汪军霞.有机酸对卷烟感官风格和品质的影响研究[J].分析测试学报,2015,34(6):696-700.
[12] 全国烟草标准化技术委员会.烟草及烟草制品水溶性糖的测定连续流动法:YC/T 159—2002[S].北京:中国标准出版社,2004.
[13] 全国烟草标准化技术委员会.烟草及烟草制品总氮的测定连续流动法:YC/T 161—2002[S].北京:中国标准出版社,2002.
[14] 全国烟草标准化技术委员会.烟草及烟草制品氯的测定连续流动法:YC/T 162—2002[S].北京:中国标准出版社,2002.
[15] 国家烟草专卖局.烟草及烟草制品钾的测定火焰光度法:YC/T 173—2003[S].北京:全国烟草标准化技术委员会,2003.
[16] 全国烟草标准化技术委员会.烟草及烟草制品 pH的测定:YC/T 222—2007[S].北京:中国标准出版社,2007.
[17] 傅德印,黄健.典型相关分析中的统计检验问题[J].统计研究,2008,25(7):110-112.
[18] 彭艳,周冀衡,杨虹琦,等.不同部位烟叶和烟梗中主要挥发性、半挥发性有机酸的分析研究[J].湖南农业科学,2009(12):43-46.
[19] 李东亮.基于化学成分的烟草质量评价方法研究与应用[D].郑州:河南农业大学,2008.
[20] 卢迪,张腾,王迅,等.攀西烤烟化学成分与有机酸含量的典型相关[J].湖南农业科学,2014(5):11-12,15.
[21] 刘世亮,杨振民,化党领,等.不同有机酸对烤烟生长发育和生理生化特性的影响[J].中国农学通报,2005,21(5):248-252.
[22] 许自成,秦璐,邵惠芳,等.烤烟钾含量与多酚、有机酸含量及评吸品质的关系[J].河南农业大学学报,2010,44(4):383-389.
[23] 易江,屠乃美,张炜,等.有机酸对烟叶品质的影响及其在烟叶中的分布差异[J].作物研究,2013(6):695-699.
[2] 李佳颖,马君红,李志鹏,等.烤烟茄酮含量与化学成分和感官质量的关系[J].河南农业科学,2016,45(12):34-39.
[3] 刘彩云,刘洪祥,常志隆,等.烟草香气品质研究进展[J].中国烟草科学,2010,31(6):75-78.
[4] 常爱霞,杜咏梅,付秋娟,等.烤烟主要化学成分与感官质量的相关性分析[J].中国烟草科学,2009,30(6):9-12.
[5] 卢秀萍,许仪,许自成,等.不同烤烟基因型非挥发性有机酸和高级脂肪酸含量的变异分析[J].中国烟草学报,2007,13(3):47-51.
[6] 赵铭钦.卷烟调香学[M].郑州:科学出版社,2008.
[7] 史宏志,刘国顺.烟草香味学[M].北京:中国农业出版社,1998.
[8] 胡建军,周冀衡,李文伟,等.烤烟香味成分与其感官质量的典型相关分析[J].烟草科技,2007(3):9-15,22.
[9] 闫克玉,李春松,闫洪洋,等.国产烤烟挥发酸含量的对比分析[J].烟草科技,2006(7):31-35.
[10] 薛超群,尹启生,王信民,等.烤烟烟叶香气质量与其常规化学成分的相关性[J].烟草科技,2006(9):27-30.
[11] 赖燕华,汪军霞.有机酸对卷烟感官风格和品质的影响研究[J].分析测试学报,2015,34(6):696-700.
[12] 全国烟草标准化技术委员会.烟草及烟草制品水溶性糖的测定连续流动法:YC/T 159—2002[S].北京:中国标准出版社,2004.
[13] 全国烟草标准化技术委员会.烟草及烟草制品总氮的测定连续流动法:YC/T 161—2002[S].北京:中国标准出版社,2002.
[14] 全国烟草标准化技术委员会.烟草及烟草制品氯的测定连续流动法:YC/T 162—2002[S].北京:中国标准出版社,2002.
[15] 国家烟草专卖局.烟草及烟草制品钾的测定火焰光度法:YC/T 173—2003[S].北京:全国烟草标准化技术委员会,2003.
[16] 全国烟草标准化技术委员会.烟草及烟草制品 pH的测定:YC/T 222—2007[S].北京:中国标准出版社,2007.
[17] 傅德印,黄健.典型相关分析中的统计检验问题[J].统计研究,2008,25(7):110-112.
[18] 彭艳,周冀衡,杨虹琦,等.不同部位烟叶和烟梗中主要挥发性、半挥发性有机酸的分析研究[J].湖南农业科学,2009(12):43-46.
[19] 李东亮.基于化学成分的烟草质量评价方法研究与应用[D].郑州:河南农业大学,2008.
[20] 卢迪,张腾,王迅,等.攀西烤烟化学成分与有机酸含量的典型相关[J].湖南农业科学,2014(5):11-12,15.
[21] 刘世亮,杨振民,化党领,等.不同有机酸对烤烟生长发育和生理生化特性的影响[J].中国农学通报,2005,21(5):248-252.
[22] 许自成,秦璐,邵惠芳,等.烤烟钾含量与多酚、有机酸含量及评吸品质的关系[J].河南农业大学学报,2010,44(4):383-389.
[23] 易江,屠乃美,张炜,等.有机酸对烟叶品质的影响及其在烟叶中的分布差异[J].作物研究,2013(6):695-699.