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农学学报

农学学报 ›› 2024, Vol. 14 ›› Issue (10): 12-18.doi: 10.11923/j.issn.2095-4050.cjas2023-0215

所属专题： 生物技术； 烟草种植与生产

• 农艺农学 生理生化 • 上一篇    下一篇

基于有机酸、氨基酸和香气物质的烤烟香型逐步判别分析

王文超1(), 许自成1, 张媛2, 钱建财2, 朱海波2, 许嘉阳1,3, 贾玮1, 郝浩浩4(), 张莉2()   

  1. 1 河南农业大学烟草学院，郑州 450046
    2 江苏中烟工业有限责任公司，南京 210009
    3 河南农业大学资源与环境学院，郑州 450046
    4 河南省烟草公司驻马店市公司，河南驻马店 463000
  • 收稿日期:2023-09-27 修回日期:2024-01-16 出版日期:2024-10-20 发布日期:2024-10-17
  • 通讯作者:
    张莉，女，1979年出生，河南周口人，工程师，硕士，研究方向：烟叶质量评价和工业应用研究。通信地址：210009 江苏省南京市中山北路406-3号，E-mail：；
    郝浩浩，男，1987年出生，河南泌阳人，农艺师，硕士，研究方向为烟叶栽培。通信地址：463000 河南省驻马店市中华路932号，E-mail：。
  • 作者简介:

    王文超，男，2000年出生，浙江舟山人，在读研究生，研究方向：烟草品质生态。通信地址：450046 河南省郑州市郑东新区平安大道218号，E-mail：。

  • 基金资助:
    江苏中烟工业有限责任公司科技项目“核心基地烟叶原料品质内涵及低焦油卷烟原料筛选技术研究”(H202102)

Stepwise Discriminant Analysis for Tobacco Flavor Based on Organic Acids, Amino Acids, and Aroma Compounds

WANG Wenchao1(), XU Zicheng1, ZHANG Yuan2, QIAN Jiancai2, ZHU Haibo2, XU Jiayang1,3, JIA Wei1, HAO haohao4(), ZHANG Li2()   

  1. 1 College of Tobacco Science, Henan Agricultural University, Zhengzhou 450046, Henan, China
    2 China Tobacco Jiangsu Industry Co., Ltd., Nanjing 210009, Jiangsu, China
    3 College of Resources and Environment, Henan Agricultural University, Zhengzhou 450046, Henan, China
    4 Zhumadian City Company of Henan Province Tobacco Company, Zhumadian 463000, Henan, China
  • Received:2023-09-27 Revised:2024-01-16 Online:2024-10-20 Published:2024-10-17

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摘要：

研究旨在实现对清甜香型、蜜甜香型、蜜甜焦香型、焦甜醇甜香型和焦甜焦香型5种烤烟香型的快速判定。选取5个省份51个C3F等级的烤烟样品，对烟叶中的有机酸、氨基酸、香气物质进行方差分析与判别分析，并建立Fishier判别函数。结果表明，清甜香型与蜜甜焦香型烤烟总氨基酸含量显著高于焦甜醇甜香型烤烟，总有机酸与香气物质含量在5个香型之间不存在显著差异，在部分高级脂肪酸、苯丙氨酸类降解产物、类胡萝卜素类降解产物和茄酮上存在差异；共有丁二酸、柠檬酸、二十酸、丝氨酸、6-甲基-5-庚烯-2-醇、愈创木酚、香叶基丙酮、巨豆三烯酮3和法尼基丙酮9个指标被纳入函数，建立的判别函数经自身验证法与交叉验证法回判，判对率分别为94.1%和86.3%。本研究建立的判别函数对5种烤烟香型具有较好的判别效果，准确率较高。

关键词: 烤烟香型, 判别分析, 有机酸, 氨基酸, 香气物质

Abstract:

The research aims to achieve rapid discrimination of five types of flue-cured tobacco flavor profiles, including clean sweet, honey sweet, honey sweet roasted, roasted sweet mellow, and roasted sweet roasted. Fifty-one C3F grade samples of flue-cured tobacco from five provinces were selected. Variance analysis and discriminant analysis were conducted on the organic acids, amino acids, and aromatic substances in the tobacco leaves. A Fisher discriminant function was established. The total amino acid content in clean sweet and honey sweet roasted types was significantly higher than in roasted sweet mellow type. There were no significant differences in total organic acid and aromatic substance content among the five flavor types. However, differences were observed in some higher fatty acids, phenylalanine degradation products, carotenoid degradation products, and quinones. A total of nine indicators, including succinic acid, citric acid, eicosanoic acid, serine, 6-methyl-5-hepten-2-ol, guaiacol, isobutyrophenone, podocarpatrienone-3, and phenylpropanone, were incorporated into the discriminant function. The discriminant function established achieved correct rates of 94.1% and 86.3% through self-validation and cross-validation, respectively. The discriminant function established in this study demonstrated good discrimination performance and high accuracy for the five types of flue-cured tobacco flavor profiles.

Key words: tobacco flavor, discriminant analysis, organic acids, amino acids, aroma compounds