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采用随机取样方法研究了延边地区烤烟化学成分与中性香气物质含量的关系。结果表明,还原糖和烟碱与各类香气物质总量相关性不显著;总氮与苯丙氨酸类、棕色化产物类、新植二烯含量及香气物质总量呈显著或极显著正相关,与苯丙氨酸类和棕色化产物呈显著二次曲线相关关系;蛋白质与除类西柏烷类以外的香气物质及总量呈显著或极显著正相关,与各类香气含量及总量呈显著或极显著二次曲线关系;钾与类胡萝卜类和类西柏烷类呈极显著正相关,且呈显著或极显著二次曲线相关关系;在总氮1.06%~1.99%、蛋白质3.45%~10.18%和钾0.66%~1.94%含量范围内,相对提高其含量,有利于烤烟香气物质含量的提高。
The relationship between chemical components of flue-cured tobacco and neutral aroma components in Yanbian area was studied by random sampling method. The results showed that there was no significant correlation between reducing sugar and nicotine and the total amount of aroma components; total nitrogen and phenylalanine, browning products, neophytadiene content and total aroma substances were significant or very significant positive Related to phenylalanine and browning products showed a significant quadratic curve correlation; protein and other than the class of cetane paraffins and the total amount of significant or very significant positive correlation with various types of aroma and total amount Significant or extremely significant quadratic curve was observed. Potassium showed a significant positive correlation with carotenoids and cembraneins, and showed a significant or very significant quadratic curve. In total nitrogen 1.06% -1.99%, protein 3.45% ~ 10.18% and 0.66% ~ 1.94% of potassium content, the relative increase of its content is conducive to the improvement of tobacco aroma substances.