复烤片烟最佳醇化状态下化学成分与感官质量的相关性分析

摘要

Objective] To analyze the relationship between the chemical composition and sensory quality of redried flue-cured strips in the best alcoholization state.[Method] 60 pieces of redried flue-cured strips in the best alcoholization state were collected from 9 tobacco producing areas in China, and the correlations between chemical composition, sensory quality and flue gas composition were analyzed.[Result] The total sugar, reducing sugar, nicotine, total nitrogen, Shmuck value, and ratio of total sugar to nicotine significantly correlate with the sensory quality.K and Cl didn’t significantly correlated with the sensory quality.The correlation between concentration and the chemical composition was not signifi-cant.CO significantly correlated with K and Cl in the flue gas.The correlation between nicotine and chemical components of the flue gas was sig-nificant.[ Conclusion] The research can provide scientific references for the rational storage and use of tobacco by tobacco processing enterpri-ses.%[目的]分析烤烟复烤片烟在最佳醇化状态下化学成分与感官质量的关系。[方法]选取全国9个烟叶产区达到最佳醇化状态的60份复烤片烟作为试验材料，对化学成分、感官质量及烟气成分进行简单相关性分析。[结果]总糖、还原糖、烟碱、总氮、施木克值、糖碱比等与感官质量相关性显著，K、Cl等与各感官质量指标相关性不显著，浓度与各化学成分相关性不显著，烟气中CO与K、Cl相关性显著，烟气烟碱与各化学成分相关性显著。[结论]该研究可为卷烟加工企业更加合理的储存和使用烟叶提供依据。