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| 凉山烤烟淀粉含量状况及与感官质量的关系分析 | |
| 引用本文： | 王剑,李佳颖,叶贤文,赵莉,李俊丽,张腾,周琳,于建军.凉山烤烟淀粉含量状况及与感官质量的关系分析[J].山东农业科学,2013,45(2):45-49. |
| 作者姓名： | 王剑 李佳颖 叶贤文 赵莉 李俊丽 张腾 周琳 于建军 |
| 作者单位： | 1. 河南农业大学烟草学院/国家烟草栽培生理生化研究基地,河南郑州450002;会理县烟草专卖局营销部,四川凉山615100 2. 河南农业大学烟草学院/国家烟草栽培生理生化研究基地,河南郑州,450002 3. 云南省烟草公司昆明市公司安宁分公司,云南昆明,650300 |
| 基金项目： | 国家烟草专卖局资助项目“攀西优质烟叶生产科技示范基地建设”(110200401003) |
| 摘 要： | 通过分析四川凉山6个烟区195份烟叶样品的测试数据,运用多重比较和灰色关联度分析方法,研究了凉山烤烟淀粉含量状况及与其感官质量的关系。结果表明:凉山烟区烟叶淀粉平均含量为4.29%,多分布在2.00%～6.00%之间。淀粉平均含量在不同区域间表现为:宁南县>会东县>普格县>会理县>冕宁县>德昌县;各香型间烟叶淀粉平均含量为:中间香型>中偏清>清香型>清偏中;淀粉平均含量在部位间的分布表现为:上部叶>中部叶>下部叶。高、中、低淀粉含量组别间的香气量、余味、刺激性、灰色、燃烧性得分和评吸总分的差异达到了1%极显著水平;不同组别间的香气质和浓度得分的差异达到了5%显著水平。各感官质量指标与淀粉的关联顺序为:劲头>总分>香气量>浓度>香气质>杂气>灰色>刺激性>燃烧性>余味。 |
| 关 键 词： | 烤烟 淀粉 感官质量 灰色关联度分析 |
Starch Content of Liangshan Flue-Cured Tobacco and Its Correlation with Smoking Quality |
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| Wang Jian,Li JiaYing,Ye XianWen,Zhao Li,Li JunLi,Zhang Teng,Zhou Lin,Yu JianJun.Starch Content of Liangshan Flue-Cured Tobacco and Its Correlation with Smoking Quality[J].Shandong Agricultural Sciences,2013,45(2):45-49. | |
| Authors: | Wang Jian Li JiaYing Ye XianWen Zhao Li Li JunLi Zhang Teng Zhou Lin Yu JianJun |
| Institution: | 1*(1.Tobacco College of Henan Agricultural University/ National Tobacco Cultivation and Physiology and Biochemistry Research Centre,Zhengzhou 450002,China;2.Marketing Department of Huili Tobacco Monopoly Bureau,Liangshan 615100,China; 3.Anning Filiale,Kunming Branch of Yunnan Tobacco Company,Kunming 650300,China) |
| Abstract: | Using multiple comparison and gray relational degree analysis method,the starch content of 195 tobacco leaf samples from 6 tobacco areas in Liangshan,Sichuan Province was determined to study its correlation with smoking quality of flue-cured tobacco.The results showed that the averaged starch content of Liangshan tobacco leaves was 4.29% with the range of 2.00%~6.00%.The average starch content in different regions showed Ningnan County>Puge County>Huidong County>Huili County>Mianning County>Dechang County.The average starch content of different flavor types was middle flavor type>fragrance>light flavor type>partial of middle in light type.The average starch content in different parts showed upper leaf>middle leaf>lower leaf.The differences in the score of aroma volume,aftertaste,irritancy,gray,combustibility and also total scores was very significant(P<1%) between high-,middle-and low-starch groups,and the differences in aroma quality and concentration reached 5% significant level.The grey relation order between smoking quality characters and starch content was strength>total scores>volume of aroma>concentration>aroma quality> offensive gas>gray>irritancy>combustibility>aftertaste. |
| Keywords: | Flue-cured tobacco Starch Smoking quality Grey relational degree analysis |
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