河南农业科学2012，Vol.41Issue(6)：58-61,64,5.
毕节烟区烤烟化学成分、感官质量及其相关性研究
Study on the Primary Chemical Components, Sensory Quality of Flue-cured Tobacco and their Correlativity in Bijie
摘要
Abstract
To study the the primary chemical components and sensory quality of flue-cured tobacco as well as their correlativity in Bijie region, 339 samples from eight tobacco growing counties of Zhijin county,Qianxi county,Nayong county,Jinsha county,Hezhang county,Dafang county,Bijie city and Weining county were analyzed. The results indicated that the contents of nicotine, total nitrogen and starch were suitable (0. 95%-4. 81% ,1. 34%-2. 87% and 2. 81% —6. 06%) , while reducing sugar and total sugar were slightly higher (13. 62% —32. 60% and 18. 16% —40. 81%) and potassium, chlorine and the protein were slightly lower (0. 76% — 2. 52% ,0. 08%—0. 54% and 5. 31% —8. 26%) ;their chemical components changed greatly,especially nicotine and chlorine whose coefficients of variation were 25. 51% and 29. 28% , respectively. The harmony scores of different counties follow the orderjinsha county (89. 28)>Dafang county>Bijie county>Qianxi county>Nayong county>Zhijin county> Hezhang county>Weining county (81. 15). There was a significant positively correlation between the sensory quality scores and the content of reducing sugar and total sugar, as well as a significant negative correlation between the sensory quality scores and the content of nicotine,total nitrogen and protein. In summary,the evaluation of flue-cured tobacco in Bijie region was fairly good judged from the harmony score (85. 54) and the sensory quality scores (75. 65).关键词
毕节地区/烤烟/化学成分/协调性得分/感官质量/相关性Key words
Bijie region/flue-cured tobacco/chemical component/harmony scores/sensory quality/correlativity分类
农业科技引用本文复制引用
王小翠,喻奇伟,符云鹏,陈雪,代昌明,刘建军,李炜,董康楠,罗莎莎..毕节烟区烤烟化学成分、感官质量及其相关性研究[J].河南农业科学,2012,41(6):58-61,64,5.基金项目
贵州省烟草公司科技攻关项目(2010-16) （2010-16）
