三明地区不同部位烤烟糖碱比和部分感官质量关系的研究.pdfVIP

17. 三明地区不同部位烤烟糖碱比与部分感官质量关系的 研究 1 1 2 1 3 申玉军 ，于川芳 ，李晓红 ，罗登山 ，陈建明 （1.中国烟草总公司郑州烟草研究院,郑州高新技术产业开发区枫杨街2号 450001 2.中国烟叶公司，北京市广安门外大街9 号 100053； 3.福建省烟草公司三明分公司, 福建省三明市江滨南路166号 365001） 摘要：为研究烟叶感官质量与化学成分之间的关系，利用全自动化学分析仪对福建三明地区试验用商业分级烤烟的主要 化学成分进行了分析和感官质量评吸。研究结果发现，同一部位不同等级的烤烟，随着烟叶还原糖和烟碱比值（HTJ）的 增大，烟叶感官质量的部分评吸指标有一定的变化规律，呈现出由低平台跳跃到较高平台，再跳跃到更高的平台，然后 又逐渐下降到较低平台的趋势。给出了三明地区试验用各部位烤烟感官质量的HTJ 值变化跃点。 关键词：烤烟；部位；感官质量；HTJ值；跃点 Relationships between reduced sugar/nicotine and sensory qualities of flue-cured tobacco with different leaf positions grown at Sanming SHEN YU-JUN(1), YU CHUAN-FANG(1), LI XIAO-HONG(2), LUO DENG-SHAN(1), CHEN JIAN-MING(3) (Zhengzhou Tobacco Research Institute of CNTC, Zhengzhou 450001, China China Tobacco Leaf Corporation, Beijing 100053, China . Sanming Tobacco Corporation of Fujian, Sanming 653100, China) Abstract: To study the relationships between sensory qualities and chemical components of tobacco, major chemical components analyzing and sensory qualities evaluating of commercial grading flue-cured tobacco grown at Sanming were conducted. The results showed that: for the different tobacco grades with the same leaf position, with the increasing of the ratio of reduced sugar and nicotine, the sensory qualities of tobacco leaf can be divided into four stages: the lowest, the higher, the highest and the lower flat. The points of inflection (reduced sugar/nicotine) of four stages for tobacco grown at Sanming were given. Keywords: flue-cured tob