不同部位烤烟非挥发性有机酸含量与品质指标的关系分析

穆童 李东亮 姚倩 刘志宏 张森 王亚虹 许自成

摘要：【目的】分析不同部位烤煙非挥发性有机酸含量变化及其与相关品质指标的关系，为卷烟工业原料的选购提供理论依据。【方法】以我国11个烤烟产区的261份陈化烟叶样品为试验材料，采用简单相关分析、回归分析和典型相关分析方法，分析烟株上、中、下3个部位烟叶样品中的非挥发性有机酸含量变化及其与化学品质和感官品质指标的关系。【结果】非挥发性有机酸总量表现为下部叶>中部叶>上部叶，且在不同部位间存在极显著差异（P<0.01，下同）。各部位非挥发性有机酸组分与化学指标呈不同程度的相关性，非挥发性有机酸总量与总植物碱、还原糖和钾含量呈负相关，与氯含量呈正相关。各部位非挥发性有机酸组分与评吸指标也呈不同程度的相关性，非挥发性有机酸总量与香气特性呈负相关。典型相关分析结果表明，丙二酸和油酸含量对烟气浓度的影响较明显，棕榈酸和亚油酸含量对余味的影响较明显。【结论】烤烟非挥发性有机酸含量对烤后烟叶的化学品质和感官质量均有一定程度的影响，因此在烤烟种植过程中应通过施肥等措施调控烟叶中的非挥发性有机酸含量，卷烟加工企业可根据烤后烟叶非挥发性有机酸含量选取原料。

关键词： 烤烟；不同部位；非挥发性有机酸；化学品质；感官品质

中图分类号： S572 文献标志码：A 文章编号：2095-1191（2018）05-0963-08

Abstract：【Objective】The relationship between the content change of non-volatile organic acid and relevant quality indexes in different parts of flue-cured tobacco was studied in order to provide theoretical basis for the purchase of raw materials in cigarette industry. 【Method】The 261 samples of aged tobacco leaves from 11 flue-cured tobacco producing areas in China were used as test materials. Simple correlation analysis，regression analysis and canonical correlation analysis were used to analyze the content change of non-volatile organic acid in upper， middle and lower leaves and its relationship with chemical quality index and sensory quality index. 【Result】The total content of non-volatile organic acid showed extremely significant difference（P<0.01，the same below） in various parts，whose rank was lower leaves>middle leaves>upper leaves. The non-volatile organic acid components and chemical index in each part showed correlation of different degrees. The total content of non-volatile organic acid showed negative correlation with total alkaloid， reducing sugar and potassium content，and showed positive correlation with the chlorine content. The non-volatile organic acid components in each part also had different degrees of correlation with the sensory evaluation index. There was negative correlation between the total content of non-volatile organic acid and the aroma characteristics. The result of canonical correlation analysis showed that the contents of malonic acid and oleic acid had great influence on smoke concentration，and that the contents of palmitic acid and linoleic acid had great influence on the aftertaste. 【Conclusion】The content of non-volatile organic acid in flue-cured tobacco has certain degree of influence on both chemical quality and sensory quality of cured tobacco leaves. So the content of non-volatile organic acid in tobacco leaves should be regulated during the process of toba-cco planting by some measures such as fertilization. The cigarette processing enterprises can select the raw materials accor-ding to the content of non-volatile organic acids in cured tobacco leaves.

Key words： flue-cured tobacco； various parts； non-volatile organic acid； chemical quality； sensory quality

0 引言

【研究意义】我国烤烟种植范围广，各种植区域的气候条件、土壤质地和肥力及栽培措施差异等因素导致烤烟具有多种香气类型，不同类型烤烟各部位的化学成分、香气成分存在不同程度的差异，烟叶香吃味也有所不同（李东亮等，2008；邸慧慧等，2010；陈伟等，2012；崔宇翔，2013；李颖之等，2013；杨正敏等，2015）。非挥发性有机酸是影响烟草感官质量的主要化学成分之一（刘春奎等，2014），其中草酸、苹果酸和柠檬酸是烤烟主要的非挥发性有机酸（王瑞新，2003），可与烤烟中的生物碱结合形成盐类物质，调节质子化和游离态烟碱比例，改变烟草酸碱度，平衡烟气，使吸味醇和，改善卷烟香吃味（施丰成等，2010）。因此，研究烤烟非挥发性有机酸与烤烟品质指标的关系对指导卷烟企业原料选购具有重要意义。【前人研究进展】杨虹琦等（2005）研究表明，低纬度产区烤烟中的苹果酸、柠檬酸和总有机酸与中、高纬度产区存在显著差异。卢秀萍……