金攀西烤烟主要化学成分与评吸质量的灰色关联度分析

应用因子分析法对2004年金攀西29份烤烟主要化学成分进行因子分析,从12种主要化学成分及衍生成分中提取出碳氮因子、钾因子和氯因子3个主因子.3个主因子的累积贡献率为86.073%.将因子得分与评吸结果进行灰色关联度分析,结果表明,3个主因子对香气质的作用大小为:氯因子>碳氮因子>钾因子>综合因子,对香气量的作用大小为氯因子>钾因子>碳氮因子>综合因子,对余味的作用大小为碳氮因子>氯因子>综合因子>钾因子,对杂气、刺激性和评吸总分的作用大小为氯因子>碳氮因子>综合因子>钾因子,对燃烧性和灰色的作用大小为碳氮因子>综合因子>氯因子>钾因子.对评吸质量影响较大是碳氮因子和氯因子,其次是钾因子和综合因子.

Grey Incidence Analysis on the Correlation between Principal Chemical Components and Smoking Quality of Flue-Cured Tobacco of Jinpanxi Region

The principal chemical components of 29 kinds of flue-cured tobacco of 2004 in Jinpanxi are analyzed by using factor analysis.Three main factors are selected from 12 kinds of principal chemical components and derivative components,namely,carbon nitrogen factor,potassium factor and chlorine factor.The contribution rate of first-three characteristic roots was 86.073%.The correlation between main chemical components and smoking scores of flue-cured tobacco was analyzed by grey incidence analysis proposed in grey system theory,the results showed that the order of the effects of the three main factors for the aroma quality is chlorine factor>carbon nitrogen factor>potassium factor>synthesis factor;The order of the effects of the three main factors for the aroma quantity is chlorine factor>potassium factor>carbon nitrogen factor>synthesis factor;The order of the effects of three main factors for aftertaste is carbon nitrogen factor>chlorine factor>synthesis factor>potassium factor;The order of the effects of three main factors for offensive odor,irritation and total smoking score is chlorine factor>carbon nitrogen factor>synthesis factor>potassium factor;The order of the effects of three main factors for combustibility and tobacco ash is carbon nitrogen factor>synthesis factor>chlorine factor>potassium factor.carbon nitrogen factor and chlorine factor have greater effects on smoking quality,then potassium factor and synthesis factor do.