摘要
采用多元统计分析方法,对烤烟3种水溶性糖类成分(果糖、葡萄糖、蔗糖)含量与中性致香成分含量进行典型相关分析和简单相关分析。结果表明:烤烟中的葡萄糖、果糖和蔗糖与质体色素类、棕色化产物类、芳香族中性致香成分的第Ⅰ典型相关系数达1%极显著水平,3类中性致香成分的第Ⅱ典型相关系数及类西柏烷类的第Ⅰ典型相关系数达到5%显著水平,其相关性主要表现在巨豆三烯酮2、巨豆三烯酮3、β–二氢大马酮、6–甲基–5–庚烯–2–酮、5–甲基糠醛、2–乙酰呋喃、4–乙烯基–2–甲氧基苯酚、6–甲基–5–庚烯–2–醇等与水溶性糖类物质含量的关系密切;水溶性糖类物质含量均与质体色素类、芳香族类和类西柏烷类物质含量呈负相关,与棕色化产物类物质含量呈正相关,烤烟中水溶性还原糖与类西柏烷类和芳香族类致香成分关系密切,其协调性有利于烤烟质量的改善。
Multivariate methods were conducted to determine canonical and simple correlations between the water–soluble carbohydrate（fructose,glucose and sucrose） and the neutral aroma components in flue–cured tobacco.The results indicated that the first canonical correlation between the content of the three tested water–soluble sugars and plastid pigments,browning reaction products,aromatic catabolites aroma components achieved a remarkable level of 1%;the second canonical correlation coefficient of the three neutral aroma components and the first canonical correlation coefficient of cembratriendiol both achieved a remarkable level of 5%.These correlations depended mainly on the correlation between megastigmatrienone 2,megastigmatrienone3,β–dihydrodamascone,6–methyl–5–hepten–2–one,5–methyl furfural,2–acetyl furan,4–vinyl–2–methoxyphenol,6–methyl–5–hepten–2–ol and the water–soluble carbohydrate.The water–soluble carbohydrate was negatively correlated with plastid pigments,aromatic catabolites and cembratriendiol,positively correlated with browning reaction products.Water–soluble reducing sugar showed close relationship with cembratriendiol and aroma components from aromatic catabolites,their coordination could be conducive to improving the quality of flue–cured tobacco.
出处
《湖南农业大学学报（自然科学版）》
CAS
CSCD
北大核心
2012年第5期555-561,共7页
Journal of Hunan Agricultural University(Natural Sciences)
基金
中国烟草总公司贵州省公司科学研究与技术开发项目(GY2010003)
关键词
烤烟
水溶性糖类
中性致香成分
典型相关分析
flue–cured tobacco
water–soluble carbohydrate
neutral aroma components
canonical correlation
作者简介
姬小明（1972一），女，河南舞钢人，博士，副教授，主要从事烟草质量评价研究，jxm0371@163．com；
通信作者zhaomingqin@126．com
