WANG Gen-fa, LIANG Ya, ZHANG Shu-wei, et al. Study of influence of cutting location on potassium content in robust flavor style flue-cured tobacco[J]. Journal of Light Industry, 2014, 29(6): 1-4. doi: 10.3969/j.issn.2095-476X.2014.06.001
Citation:
WANG Gen-fa, LIANG Ya, ZHANG Shu-wei, et al. Study of influence of cutting location on potassium content in robust flavor style flue-cured tobacco[J]. Journal of Light Industry, 2014, 29(6): 1-4.
doi:
10.3969/j.issn.2095-476X.2014.06.001
Study of influence of cutting location on potassium content in robust flavor style flue-cured tobacco
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WANG Gen-fa
1
,
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LIANG Ya
2
,
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ZHANG Shu-wei
1
,
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LI Qiang
2
,
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CHEN Wei
1
,
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MIAO Chen-lin
2
,
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HU Dan-dan
2
,
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YANG Yong-feng
1
,
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ZHANG Jun-song
2,,
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Technology Center, China Tobacco He'nan Industrial Co., Ltd., Zhengzhou 450000, China;
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College of Food and Bioengineering, Zhengzhou University of Light Industry, Zhengzhou 450001, China
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Corresponding author:
ZHANG Jun-song,
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Received Date:
2014-09-15
Available Online:
2014-11-15
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Abstract
Using He'nan roast flavor style flue-cured tobacco leaf as research object,potassium content from different parts of tobacco leaf after cutting into 10 sections was studied.The results showed that the potassium content of 30 samples ranged from 1.14% to 2.39%, which held an average value of 1.52%. In terms of the same tobacco leaf, the potassium content of each section held significant differences, which showed an increasing trend from the tips of the leaf to the bases. The contents of potassium between different parts differed from each other obviously and showed a trend like lower > middle > upper. The distribution of potassium content in same section of different parts tended to be:tip sections < middle sections < base sections. By the method of cluster analysis and group-average cluster analysis, roast flavor style flue-cured tobacco leaves were cut into three sections consecutively, which based on the differences of potassium content in different parts of tobacco leaves.
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