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选取了河南省不同产区的353个烤烟样品为供试材料,测定了18种有机酸和8种常规化学成分,并分析了其相关关系。结果表明:不同种类有机酸的含量差异较大,以苹果酸的含量最高,柠檬酸次之,十五酸含量最小;富马酸的变异系数最高,软脂酸的变异系数最小;氯的变异系数最大,淀粉次之,总氮最小,为14%。烟碱和钾含量偏低,总糖和还原糖含量偏高;总氮、淀粉、氯和石油醚提取物含量都存在过高或过低的现象。常规化学成分与有机酸之间存在较强的相关性,其中,K+属于与有机酸关系非常密切的指标;总氮、烟碱、还原糖、淀粉、总糖和石油醚提取物属于关系密切的指标;氯属于关系不密切的指标。
A total of 353 flue-cured tobacco samples from different producing areas of Henan Province were selected as test materials, 18 kinds of organic acids and 8 kinds of routine chemical components were determined and their correlations were analyzed. The results showed that the content of different organic acids varied greatly with the highest contents of malic acid, citric acid and pentadecanoic acid, the highest variation coefficient of fumaric acid and the smallest variation coefficient of palmitic acid. The variation of chlorine The largest coefficient, followed by starch, the smallest total nitrogen, 14%. Low levels of nicotine and potassium, high content of total sugar and reducing sugar; total nitrogen, starch, chlorine and petroleum ether extract content is too high or too low. There is a strong correlation between conventional chemical composition and organic acids. Among them, K + is closely related to organic acids; total nitrogen, nicotine, reducing sugar, starch, total sugar and petroleum ether extract are closely related Indicators; Chlorine is not a closely related indicator.