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当前位置: 首页 > 文章 > 湖南烤烟烟碱含量空间分布特征及与香吃味的关系 中国烟草科学 2009,30 (5) 34-40
Position: Home > Articles > Spatial Distribution of Nicotine Content in Flue-cured Tobacco Leaves in Hunan Tobacco Growth Regions and Its Relationship with Aroma and Taste Chinese Tobacco Science 2009,30 (5) 34-40

湖南烤烟烟碱含量空间分布特征及与香吃味的关系

作  者：
邓小华;陈冬林;周冀衡;赵松义
单  位：
湖南永州职业技术学院;中国烟草中南农业试验站;湖南农业大学烟草工程技术研究中心
关键词：
湖南烟区;烤烟;烟碱;空间分布;香吃味
摘  要：
采用连续流动法测定了烟叶烟碱含量以及对评吸质量的量化评定,研究了湖南烤烟烟碱含量的空间分布特征及烟碱含量与烟叶香吃味评价指标间的量化关系。结果表明,湖南主产烟区B2F、C3F、X2F3个等级烟叶烟碱含量均值分别为3.90%、3.10%、2.15%,其中含量大于3.5%的样本分别占73.51%、24.14%、2.01%,上部烟叶烟碱含量偏高;在区域差异方面,湘西北烟区烟叶的烟碱含量比湘南高,在空间分布上有从西北部高值区向南部逐渐递减的趋势。烟叶烟碱含量与香气量、杂气、浓度、刺激性和余味分值呈直线关系,与香气质、香味、劲头、吃味分值和评吸总分呈曲线关系。随着烟叶烟碱含量增加,烟叶的香气量和浓度增高,杂气和刺激性增加,余味变差;当烟叶烟烟碱含量在2.5%～3.5%范围内,香味和吸味均较佳,烟碱含量在3.0%时评吸质量最佳。
译  名：
Spatial Distribution of Nicotine Content in Flue-cured Tobacco Leaves in Hunan Tobacco Growth Regions and Its Relationship with Aroma and Taste
作  者：
DENG Xiaohua1, CHEN Donglin2, ZHOU Jiheng2,3, ZHAO Songyi3 (1.Hunan Yongzhou Vocational and Technical College, Yongzhou, Hunan 425100, China; 2.Hunan Agricultural University Research Center of Tobacco Engineering, Changsha 410128, China; 3.China Tobacco Midsouth Agricultural Experimental Station, Changsha 410128, China)
关键词：
Hunan tobacco growth region; flue-cured tobacco; nicotine; spatial distribution; aroma and taste
摘  要：
The nicotine contents of flue-cured tobacco samples were determined by continuous flow method, and the sensory quality was assessed quantitatively to study the spatial distribution characteristics of nicotine contents and its quantitative correlations with the evaluation indices of aroma and taste. The results showed that the mean value of nicotine content in flue-cured tobacco leaf of B2F, C3F, X2F was 3.90%, 3.10%, 2.15%, respectively. The samples with nicotine content above 3.5% accounted for 73.51% in B2F, 24.14% in C3F, 2.01% in X2F. The nicotine content in upper leaves was higher in partial areas of Hunan Province. The nicotine content of flue-cured tobacco leaf was higher in the northwest Hunan than the south, and decreased gradually from northwest to south. Nicotine content exhibited a linear correlation with aroma volume, offensive odor, density, irritancy and after-taste, yet a curvilinear with aroma quality, total aroma, strength, taste and sensory quality. The increase of nicotine content might lead to the increasing aroma volume and density, the enhancing offensive odor and irritancy, and the unfavorable after taste. The aroma and taste was favored when nicotine content ranged from 2.5% to 3.5%, while the optimum sensory quality appeared when the nicotine content was 3.0%.

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