烟草科技2017，Vol.50Issue(3)：15-22,8.DOI:10.16135/j.issn1002-0861.2016.0340
不同香型产区烤烟游离氨基酸含量及组成差异分析
Free amino acid content and composition correlations in flue-cured tobacco from different planting areas and different flavor types
摘要
Abstract
To investigate regional differences in free amino acid contents and compositions in flue-cured tobacco,and to establish the relationships between free amino acids and flavor types of flue-cured tobacco,320 leaf samples were collected from typical tobacco-planting areas with"robust","medium"and"fresh"flavor types. The differences in free amino acid contents and compositions between leaves from areas of different flavor types and the variability in leaves from areas of the same flavor type were analysed. A correlation model between the free amino acids and the flue-cured tobacco flavor types was established. The results showed that:1)The contents and compositions of free amino acids were significantly different in flue-cured tobacco leaves for the different flavor types. The contents of 19 free amino acids and the proportions of 13 free amino acids in samples of different flavor types were significantly different,and their variations were consistent in middle and upper tobacco leaves. 2)In tobacco-planting areas of the same flavor type,the variation coefficients of contents and proportions of free amino acids were significantly different,their average variation coefficients were 19.6%-66.2% and 8.6%-54.3%,respectively. 3)Based on the contents and compositions of free amino acids,a discriminant model for tobacco leaf flavor types was established by using a stepwise discriminant analysis. External validation(220 samples)indicated that the accuracy of the model reached 83.6%. 4)The contents and proportions of β-Ala,Ile,Gly and Tyr were found to correlate to the flavor types of flue-cured tobacco.关键词
烤烟/香型/游离氨基酸/方差分析/逐步判别分析Key words
Flue-cured tobacco/Flavor type/Free amino acid/Variance analysis/Stepwise discriminant analysis分类
农业科技引用本文复制引用
董洪旭,李小兰,奚家勤,周芸,郭建华,牟文君,过伟民,宋纪真..不同香型产区烤烟游离氨基酸含量及组成差异分析[J].烟草科技,2017,50(3):15-22,8.基金项目
中国烟草总公司重点科技项目"蛋白质和游离氨基酸在烟叶质量评价中的应用及主要影响因素研究"(122014AA0610) （122014AA0610）
广西中烟工业有限责任公司科技项目"蛋白质和游离氨基酸等化学组分与烟叶香气品质、吸味特征的关系研究及应用"(122016DG0040). （122016DG0040）
