【作者】 申玉军； 于川芳； 李晓红； 罗登山； 陈建明；

【Author】 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)

【机构】 中国烟草总公司郑州烟草研究院； 中国烟叶公司； 福建省烟草公司三明分公司；

【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。更多还原

【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 stagethe 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.更多还原