河南浓香型烤烟叶面不同分切区位非挥发性有机酸含量和感官质量的变化

doi:10.13304/j.nykjdb.2018.0347

中国农业科技导报 ›› 2018, Vol. 20 ›› Issue (12): 122-129.DOI: 10.13304/j.nykjdb.2018.0347

• 资源环境生物药物生物质转化 • 上一篇下一篇

河南浓香型烤烟叶面不同分切区位非挥发性有机酸含量和感官质量的变化

刘超,陈伟,杨永锋,刘向真,王根发,张书伟,王宝林,贾国涛,姚倩,杨宗灿*

河南中烟工业有限责任公司技术中心, 郑州 450000

收稿日期:2018-06-08 出版日期:2018-12-15 发布日期:2018-08-03
作者简介:刘超，助理工程师，硕士，主要从事烟叶原料研究。E-mail:girlliuchao@163.com。
基金资助:
河南中烟工业有限责任公司科技计划项目(ZW2016007)资助。

Variation of Non-volatile Organic Acid Contents and Sensory Evaluation Among Different Sections of Robust Flavor Style Flue-cured Tobacco Leaf of Henan

LIU Chao, CHEN Wei, YANG Yongfeng, LIU Xiangzhen, WANG Genfa, ZHANG Shuwei, WANG Baolin, JIA Guotao, YAO Qian, YANG Zongcan*

Technology Center, China Tobacco Henan Industrial Co. Ltd., Zhengzhou 450000, China

Received:2018-06-08 Online:2018-12-15 Published:2018-08-03
Contact: *通信作者：杨宗灿，工程师，硕士，主要从事烟叶原料研究。 E-mail:974866606@qq.com

摘要/Abstract

摘要： 摘要：为进一步探索烟叶分切加工的化学物质基础，以河南浓香型初烤烟叶为材料，从叶尖到叶基分切成10段（HN-1~HN-10），利用单因素方差分析、相关回归分析研究了叶片不同分切区位非挥发性有机酸含量的变化，并基于非挥发性有机酸含量对不同区位进行聚类分析和感官评价。结果表明：①不同分切区位非挥发性有机酸总量平均为124.22 mg/g，变幅为41.70~193.40 mg/g，各组分平均含量表现为苹果酸（89.38 mg/g）＞草酸（18.07 mg/g）＞柠檬酸（13.48 mg/g）＞丙二酸（3.13 mg/g）＞丁二酸（0.17 mg/g）；②草酸和丙二酸在不同区位间的差异达到极显著水平；③丙二酸、柠檬酸含量与分切区位（HN-1→HN-10）呈极显著负相关关系，草酸与分切区位呈极显著正相关关系，从叶尖到叶基，草酸含量呈逐渐增加的抛物线型变化，丙二酸和柠檬酸含量均呈逐渐降低的线性变化；④可将不同区位聚为两段，第一段（HN-1~HN-7）非挥发性有机酸含量为124.68 mg/g，第二段（HN-8~HN-10）含量为123.15 mg/g；⑤两段式分切烟叶样品的感官评吸结果为第一段（43.19分）＞整片（42.08分）＞第二段（41.04分），且第一段的得分显著高于整片和第二段，说明切除叶基3/10的烟叶有望作为高端原料的替代。

关键词: 浓香型烤烟, 分切区位, 非挥发性有机酸含量, 聚类分析, 感官评价

Abstract: In order to further explore the chemical component basis of cutting and machining the flue-cured tobacco leaf, this paper collected Henan robust flavor style flue-cured tobacco leaves as materials, which were cut into 10 sections (HN-1~HN-10), to study the changes of non-volatile organic acid contents in different cutting zone bits by one-way ANOVA and correlate and regression analysis; and conducted clusterring analysis and sensory evaluation of different sections based on non-volatile organic acid contents. The results indicated that: ① The average total content of non-volatile organic acid at different section were 124.22 mg/g, variation was from 41.70 mg/g to 193.40 mg/g, and average contents of each component showed as malic acid（89.38 mg/g）＞ oxalic acid（18.07 mg/g）＞ citric acid（13.48 mg/g）＞malonic acid（3.13 mg/g）＞ succinic acid（0.17 mg/g）. ② The contents of oxalic acid and malonic acid among different sections had extremely significant differences. ③ The contents of malonic acid and citric acid （HN-1→HN-10）had extremely significant negatively correlation with cutting sections, and oxalic acid was positively correlated with the section location. Its content presented a gradual increase in the number of parabolic changes. The contents of malonic acid and citric acid presented a gradual decrease linear change. ④ The robust flavor style flue-cured tobacco leaf could be cut into 2 sections, the contents of total non-volatile organic acid at the first section (HN-1~HN-7) were 124.68 mg/g, and that of the second section (HN-8~HN-10) were 123.15 mg/g. ⑤ The score of sensory evaluation showed that the first section（43.19）＞ full leaf（42.08）＞ the second section（41.04）, and the score of the first section was obviously higher than those of the full leaf and second section, indicating the tobacco leaf cut off 3/10 leaf base could replace the high-end material.

Key words: robust flavor style flue-cured tobacco, cutting location, non-volatile organic acid, clustering analysis, sensory evaluation

刘超,陈伟,杨永锋,刘向真,王根发,张书伟,王宝林,贾国涛,姚倩,杨宗灿*. 河南浓香型烤烟叶面不同分切区位非挥发性有机酸含量和感官质量的变化[J]. 中国农业科技导报, 2018, 20(12): 122-129.

LIU Chao, CHEN Wei, YANG Yongfeng, LIU Xiangzhen, WANG Genfa, ZHANG Shuwei, WANG Baolin, JIA Guotao, YAO Qian, YANG Zongcan*. Variation of Non-volatile Organic Acid Contents and Sensory Evaluation Among Different Sections of Robust Flavor Style Flue-cured Tobacco Leaf of Henan[J]. Journal of Agricultural Science and Technology, 2018, 20(12): 122-129.

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河南浓香型烤烟叶面不同分切区位非挥发性有机酸含量和感官质量的变化

Variation of Non-volatile Organic Acid Contents and Sensory Evaluation Among Different Sections of Robust Flavor Style Flue-cured Tobacco Leaf of Henan

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