摘要:
以四川6个主产烟区152份烤烟C3F样品为材料,研究了烤烟烟碱和总氮含量的分布特征及其与烟叶香味、吃味品质指标的关系.结果表明:四川烤烟烟碱和总氮平均含量分别为(2.24±0.63)%和(1.82±0.23)%,并在区域上呈现南高北低的趋势;烟碱含量与劲头和浓度得分呈显著的线性相关关系,与香气质、余味、杂气和甜度呈极显著的二次曲线相关关系,在烟碱含量为2.1%~2.7%时,烟叶的香味、吃味最好;烟叶总氮含量与余味、杂气、刺激性、甜度呈极显著的线性负相关关系,与香气质和香气量呈显著的二次曲线相关关系,在总氮含量为1.7%~2.0%时,烤烟的香味、吃味和评吸总分最高.
关键词:
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四川烟区 /
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烤烟 /
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烟碱 /
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总氮 /
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评吸质量
Abstract:
A total of 152 flue-cured tobacco samples with C3F grade was collected from the six main tobac-co-growing areas in Sichuan province, and their nicotine and total nitrogen contents were determined to study their distribution characteristics and their correlations with the evaluation indices of smoking quality. The results showed that the mean value of nicotine and total nitrogen contents in flue-cured tobacco leaf was (2.24±0.63)% and (1.82±0.23)%, respectively. The nicotine and total nitrogen contents of flue-cured tobacco leaf were higher in the south Sichuan than the north. Nicotine content had a significant linear correlation with strength and density, yet an significant curvilinear with quality of aroma, after-taste,offensive odor and sweetness. And the sensory quality was favored when nicotine content ranged from 2.1% to 2.7%. Total nitrogen content showed a negative significant linear correlation with after-taste, offensive odor, irritancy and sweetness, and a striking curvilinear with quality of aroma and volume of aroma. The optimum sensory quality a ppeared when the total nitrogen ranged from 1.7% to 2.0%.
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