| 摘要: |
| 【目的】探索河南浓香型烤烟分切加工后不同区位常规化学成分的变化，为浓香型烟叶的分区加工和合理使用提供理论依据。【方法】以浓香型典型产区河南许昌C3F烟叶样品为试验材料，采用十段式分切处理，对叶面不同区位的常规化学成分进行分析，计算不同区位烟叶的化学成分可用性指数（CFI），分析烟叶化学成分与分切区位的相关性；在此基础上，利用化学成分含量和CFI对分切区位进行聚类分析，然后对聚类分析样品进行感官质量评价。【结果】（1）烟叶不同区位总糖、还原糖、烟碱、蛋白质含量和氮碱比呈现极显著差异。（2）浓香型烟叶化学成分可用性指数（CFI）从叶尖部到叶基部呈现先上升后下降的分布规律，以L3区位的CFI最高，达到75.35，L10区位的CFI最低，为65.69。（3）烟叶总糖、还原糖、烟碱、总氮、蛋白质、氯、氮碱比与分切区位存在极显著相关性，从叶尖部到叶基部，还原糖、烟碱含量总体呈下降趋势，总氮、氯含量和氮碱比总体呈上升的抛物线变化，总糖含量呈先升高后降低的抛物线变化，蛋白质含量呈先下降后上升的抛物线变化。（4）基于化学成分含量和CFI的聚类结果显示，将烟叶可分切为两段，CFI和感官质量均表现为上段（L1～L7）＞整片＞下段（L8～L10），且三者之间差异显著。【结论】河南浓香型烟叶分上段（L1～L7）、下段（L8～L10）两部分加工，能有效提高烟叶的可用性和利用率。 |
| 关键词: 浓香型烤烟 叶面分切区位 常规化学成分 分切加工 |
| DOI： |
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| 基金项目:河南中烟工业有限责任公司科技计划项目“浓香型烟叶叶面分区及质量彰显技术研究”（HNZY012012347） |
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| Differences in conventional chemical components among different sections of full flavor style flue-cured tobacco leaves in Henan |
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MA Yiqiong,YAO Qian,CHENG Liangkun,et al
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| Abstract: |
| 【Objective】This paper studied the chemical composition changes of Henan full flavor style flue-cured tobacco leaves after sectioning to provide evidence for cutting and processing Henan full flavor style flue-cured tobacco leaves.【Method】This study chose C3F grade tobacco leaf samples in Xuchang and sliced the samples into ten portions.The variations in contents of conventional chemical components among different sections were studied,the chemical component feasibility index (CFI) was calculated,and the correlation between chemical components and different sections was analyzed.On the basis,clustering analysis was conducted according to chemical components and CFI,and the sensory quality of cutting samples was evaluated.【Result】(1)The contents of total sugar,reducing sugar,nicotine,protein and ratio of nitrogen and nicotine between different sections had extremely significant differences.(2)The CFI of flavor style flue-cured tobacco increased first and then decreased with the increase of cutting section.L3 section had the highest CFI of 75.35,while L10 section had the lowest CFI of 65.69.(3)The contents of total sugar,reducing sugar,nitrogen,nicotine,protein,chlorine,and ratio of nitrogen and nicotine had extremely significant correlations with cutting sections.With the increase of cutting section,reducing sugar and nicotine contents decreased in general,while nitrogen content,chlorine content and ratio of nitrogen to nicotine presented a parabolic increasing trend in general.Total sugar content increased first and then decreased,while protein content decreased first and then increased.(4)According to clustering results and CFI,Henan full flavor flue cured tobacco leaves were suggested to be sliced into 2 sections.The upper section was from L1 to L7,and the lower section was from L8 to L10.The CFI and sensory quality score were in the order of the upper section＞the whole section＞the lower section with significant differences.【Conclusion】Full flavor flue cured tobacco leaves were suggested to be sliced into the upper section from L1 to L7 and the lower section from L8 to L10 for promoting the feasibility and utilization. |
| Key words: full flavor style flue-cured tobacco cutting section conventional chemical component cutting and processing |
