四川烤烟的质量特点及与国外烤烟的相似性分析

以川渝中烟工业有限责任公司库存的103份陈化烟叶为材料,运用统计方法分析了烤烟的化学成分,中性香气物质及感官质量的变化,探讨了四川烤烟的质量状况及与国外烤烟的相似性。结果表明:与国外烤烟相比,四川烤烟糖含量较高,总氮和总植物碱含量较低,与国际优质型烤烟还存在一定的差距;中性香气物质含量和感官质量劣于巴西和津巴布韦烤烟,和美国烤烟处于同一水平。聚类分析结果表明:四川各县市的烤烟在不同程度上与国外烤烟均存在一定的相似性。会理、德昌和凉山三个县市的烤烟在化学成分、中性香气物质和感官质量方面与国外烤烟的相似程度均较高,但是在进行烟叶生产时,应该因地制宜地调整栽培、调制和烘烤措施,从而进一步提高四川烤烟的品质。

Quality Traits of Flue-cured Tobacco in Sichuan and Analysis of Their Comparability with Foreign Flue-cured Tobacco

In order to explore the quality traits of flue-cured tobacco in Sichuan and analyze their comparability with foreign flue-cured tobacco,103 samples stocked in China Tobacco Chuanyu Industrial Limited Corporation were used to analyze the changes of chemical compositions,neutral aroma component and sensory quality by statistical method.The results showed that there was a certain gap in quality between international high-quality flue-cured tobacco and Sichuan flue-cured tobacco,in comparison with foreign flue-cured tobacco,the total sugar content in Sichuan flue-cured tobacco was higher,and the contents of total nitrogen and total plant alkaloid were lower;the content of neutral aroma component and sensory quality were inferior to those of Brazil and Zimbabwe flue-cured tobacco,while they were at the same level as those of American flue-cured tobacco.The cluster analysis indicated that there were certain similarities between Sichuan and foreign flue-cured tobacco.There were higher similarities between Huili,Dechang,Liangshan and foreign flue-cured tobacco in chemical compositions,neutral aroma component and sensory quality.In order to further improve the quality of flue-cured tobacco in Sichuan province,it is necessary to adjust the cultivation,modulation and baking measures according to local conditions in tobacco production.