JOURNAL OF LIGHT INDUSTRY

CN 41-1437/TS  ISSN 2096-1553

Volume 32 Issue 2
March 2017
Article Contents
XU Chun-ping, WANG Chong, LI Meng-shan, et al. The principal component analysis on volatile components of flue-cured tobacco bud extract from different producing areas[J]. Journal of Light Industry, 2017, 32(2): 48-57. doi: 10.3969/j.issn.2096-1553.2017.2.008
Citation: XU Chun-ping, WANG Chong, LI Meng-shan, et al. The principal component analysis on volatile components of flue-cured tobacco bud extract from different producing areas[J]. Journal of Light Industry, 2017, 32(2): 48-57. doi: 10.3969/j.issn.2096-1553.2017.2.008 shu

The principal component analysis on volatile components of flue-cured tobacco bud extract from different producing areas

  • Corresponding author: WU Yan, 
  • Received Date: 2016-02-15
    Available Online: 2017-03-15
  • Six flue-cured tobacco bud extract samples from different areas were prepared by ultrasonic water extraction method for sensory evaluation.The volatile components from three extract samples including two better and one worse according to sensory evaluation were selected to extract by solvent extraction method and analyzed by GC-MS and principal components analysis.The sensory evaluation results showed that the cigarette flavoring effect order of six different areas of flue-cured tobacco bud extract was:Wenshan,Yunnan > Fengjie,Chongqing > Xingyi,Guizhou > Zhaotong,Yunnan > control > Hechi,Guangxi > Shaoyang,Hunan.The internal quality of cigarette that added the extract samples from Wenshan,Yunnan and Fengjie,Chongqing were improved significantly,compared with the control.The extract samples from Wenshan,Yunnan,Fengjie,Chongqing and Shaoyang,Hunan were analyzed by GC-MS.The results showed that the volatile components,types and content of extract samples from different areas were quite different.Principal components analysis showed that the influence of extract samples from three different origins were different.The order according to score of the principal component of three extract samples was:Wenshan,Yunnan > Fengjie,Chongqing > Shaoyang,Hunan,which was coincident with the results of sensory quality.
  • 加载中
    1. [1]

      满红.烟草打顶抹杈技巧[J].新农村,2012(1):24.

    2. [2]

      苏贤坤,张晓海,廖德智.烟草综合利用现状及其前景[J].贵州农业科学,2006,34(5):120.

    3. [3]

      康武成.提高烟株利用率初探[J].烟草科技,1992(3):36.

    4. [4]

      许春平,肖源,孙斯文,等.白肋烟花蕾制备烟用香料[J].烟草科技,2014(11):57.

    5. [5]

      许春平,刘远上,肖源,等.超声波水提法提取烤烟花蕾香料工艺的研究[J].贵州农业科学,2014(12):209.

    6. [6]

      郭方遒,钟科军,黄建国,等.烟用香精香气成分提取方法的选择[J].烟草科技,2005(12):20.

    7. [7]

      孟鸳,乔宇,康旭,等.同时蒸馏萃取、溶剂萃取和顶空固相微萃取与GC-MS联用分析甜面酱的挥发性成分[J].中国调味品,2011,36(1):97.

    8. [8]

      中国国家标准化管理委员会.卷烟第四部分:感官技术要求:GB5606.4-2005[S].北京:中国标准出版社,2005.

    9. [9]

      王光辉,熊少祥.有机质谱解析[M].北京:化学工业出版社,2005.

    10. [10]

      李小胜,陈珍珍.如何正确应用SPSS软件做主成分分析[J].统计研究,2010,27(8):105.

    11. [11]

      JOLLI I T.Principal component analysis[J].Springerbriefs in Optimization,2013,16(11):576.

    12. [12]

      周玲.乌龙茶香气挥发性成分及其感官性质分析[D].重庆:西南大学,2006.

    13. [13]

      唐会周,明建.5种市售脐橙果实香气成分的主成分分析[J].食品科学,2011(20):175.

    14. [14]

      吴亚非,李科.基于SPSS的主成分分析法在评价体系中的应用[J].当代经济,2009(3):166.

    15. [15]

      吕国锋,高建荣,黄国东,等.合成维生素A醋酸酯新工艺的研究[J].浙江工业大学学报,2006,34(6):614.

    16. [16]

      徐晓燕,孙五三,王能如.烟草多酚类化合物的合成与烟叶品质的关系[J].中国烟草科学,2003,24(1):3.

    17. [17]

      史宏志.烟草香味学[M].北京:中国农业出版社,2011.

    18. [18]

      穆旻,郑福平,孙宝国,等.麦芽酚和乙基麦芽酚的合成及其在食品工业中的应用[J].中国食品学报,2006,6(1):407.

Article Metrics

Article views(1581) PDF downloads(43) Cited by()

Ralated
    通讯作者: 陈斌, bchen63@163.com
    • 1. 

      沈阳化工大学材料科学与工程学院 沈阳 110142

    1. 本站搜索
    2. 百度学术搜索
    3. 万方数据库搜索
    4. CNKI搜索

    /

    DownLoad:  Full-Size Img  PowerPoint
    Return
    Return