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研究了晒黄烟云晒1号在调制过程中有机酸和常规成分含量变化情况及相关性。结果表明,18种有机酸的含量随调制过程均有一定的变化,3-甲基戊酸的含量占挥发性有机酸含量的70%以上,其中非挥发性有机酸丁二酸、亚油酸、油酸、亚麻酸的含量与调制天数之间存在显著的负相关,挥发性有机酸苯甲酸、辛酸的含量与调制天数之间存在显著的正相关;7种常规成分的含量随调制过程有一定的变化,总糖的含量与调制天数之间存在显著的正相关,蛋白质的含量与调制天数之间存在显著的负相关。晒黄烟有机酸含量与常规成分含量进行相关分析表明,总糖、钾离子、还原糖、总氮、总植物碱与部分有机酸存在显著的负相关;氯离子、蛋白质与部分有机酸呈正相关,其中蛋白质与7种非挥发性有机酸表现出了显著的正相关性。
The changes of the content of organic acids and conventional components in the process of drying were studied and their correlations were studied. The results showed that the contents of 18 kinds of organic acids all changed with the process of modulation, and the content of 3-methylvaleric acid accounted for more than 70% of the volatile organic acid content. Among them, the content of non-volatile organic acid succinic acid, linoleic acid , Oleic acid and linolenic acid had significant negative correlation with the number of days of preparation. There was a significant positive correlation between the content of volatile organic acids benzoic acid and octanoic acid and the number of days of preparation. The contents of seven conventional components were There was a significant positive correlation between the content of total sugar and the number of days of modulation. There was a significant negative correlation between the content of protein and the number of days of preparation. Correlation analysis showed that total sugar, potassium, reducing sugar, total nitrogen and total plant alkaloids were negatively correlated with some organic acids. Chloride, protein and some organic acids were positively correlated, There was a significant positive correlation between the protein and seven non-volatile organic acids.