不同烘烤工艺烤烟香气质量的主成分分析
|
摘要
采用河南农业大学设计的温湿度自动控制电热式烤烟箱,设置不同的烘烤处理,测定各处理烤烟香气成分,并运用主成分分析法建立评价模型,对烟叶香气质量进行综合评价。运用主成分子集合选择法,从烤后烟叶26种共有香气成分中选取了苯甲醛、5-甲基糠醛、3,4-二甲基-2,5-呋喃二酮、香叶基丙酮、螺岩兰草酮等5种成分,代表了原有集合信息量的83.4%,用这5种香气成分建立了烟叶香气质量综合评价模型,模型评价结果表明烟叶香气质量的处理优劣顺序为:T2>T1>T6>T3>T5>T4。确定了烟叶烘烤增香的最佳烘烤工艺条件,所建立的烟叶香气质量评价模型具有一定的适用性,但其准确性和完整性有待进一步完善。
Using the electric-heated flue-curing barn designed and made by Henan Agricultural University,the aroma compounds of flue-cured tobacco roasted by different methods were identified and determined.Then a model was established based on principal component analysis method for assessing and ranking the aroma quality of flue-cured tobacco.There were 26 kinds of aroma components detected in tobacco leaves;making use of principal component subset selection method,5 kinds of aroma components from them were selected,they are Benzaldehyde,5-methyl fufura,3,4-dimethyl-2,5-dione furan,Geranyl acetone,and Solavetivon.Because the selected 5 kinds of aroma components covered 83.4% information of the total 26 kinds of aroma components,they were used to establish a model for assessing and ranking the aroma quality of tobacco leaves.The assessment result gained by this model showed that according to the aroma quality of flue-cured tobacco,the six treatments could be arranged as follows: T2>T1>T6>T3>T5>T4.The best baking method to improve the aroma quality of flue-cured tobacco has been determined.The model was adaptable for the aroma quality evaluation,but its accuracy and integrality still needed to be advanced.
Using the electric-heated flue-curing barn designed and made by Henan Agricultural University,the aroma compounds of flue-cured tobacco roasted by different methods were identified and determined.Then a model was established based on principal component analysis method for assessing and ranking the aroma quality of flue-cured tobacco.There were 26 kinds of aroma components detected in tobacco leaves;making use of principal component subset selection method,5 kinds of aroma components from them were selected,they are Benzaldehyde,5-methyl fufura,3,4-dimethyl-2,5-dione furan,Geranyl acetone,and Solavetivon.Because the selected 5 kinds of aroma components covered 83.4% information of the total 26 kinds of aroma components,they were used to establish a model for assessing and ranking the aroma quality of tobacco leaves.The assessment result gained by this model showed that according to the aroma quality of flue-cured tobacco,the six treatments could be arranged as follows: T2>T1>T6>T3>T5>T4.The best baking method to improve the aroma quality of flue-cured tobacco has been determined.The model was adaptable for the aroma quality evaluation,but its accuracy and integrality still needed to be advanced.
引文
[1]史宏志,刘国顺.烟草香味学[M].北京:中国农业出版社,1998.
[2]宫长荣,孙福山,刘奕平,等.烘烤环境条件对烟叶内在品质的影响[J].中国烟草科学,1999,(2):8~9.
[3]宫长荣,汪耀富,赵铭钦,等.烟叶烘烤中变黄和定色条件对香气特征的影响[J].华北农学报,1996,11(3):106~111.
[4]李传玉,杨辉,王玉平.不同烘烤工艺对烟叶主要质量性状的影响[J].贵州农业科学,2008,36(5):155~157.
[5]高玉珍,王卫峰,张骏,等.密集烘烤不同变黄温湿条件对烟叶中性致香物质的影响[J].云南农业大学学报,2008,23(2):215~219.
[6]聂东发,盛孝雄.提高烟叶香吃味的烘烤工艺研究[J].中国农学通报,2007,23(5):104~108.
[7]代丽,黄永成,宫长荣,等.密集式烘烤条件下不同变黄温湿度对烤后烟叶致香物质的影响[J].华北农学报,2008,23(6):148~152.
[8]艾复清,李改珍,草春银,等.烘烤干筋阶段恒定温度及持续时间对烤烟香吃味的影响[J].中国农学通报,2005,21(1):66~69.
[9]王凌,苗果园,刘华山,等.烘烤温湿度对烟叶香气物质的影响[J].河南农业科学,2007,(8):36~39.
[10]景延秋,宫长荣,高玉珍,等.烟草香味物质及其形成的前体物质研究进展[J].湛江海洋大学学报,2006,26(1):94~98.
[11]邵惠芳,陈红丽,杨永锋,等.应用主成分分析和聚类分析评价烤烟叶位间质量差异[J].西南农业学报,2008,21(6):1559~1563.
[12]沈笑天,介晓磊,刘国顺,等.河南南阳烟区土壤生态指标的主成分分析[J].土壤通报,2008,39(2):275~281.
[13]孙建锋,宫长荣,许自成,等.河南烤烟主产区烟叶物理性状的分析评价[J].河南农业科学,2005,(12):17~21.
[14]于建军,代惠娟,李爱军,等.金攀西烤烟主要化学成分与评吸质量的灰色关联度分析[J].河南农业大学学报,2007,41(6):605~610.
[15]王彪,李天福,王树会.烟叶香吃味指标的因子分析[J].云南农业大学学报,2006,21(1):124~126.
[16]伍文斌,李智宇,鲁永祥.因子分析法在卷烟感官评吸中的应用[J].烟草科技,2007,(8):17~20.
[17]李磊.评价电炉炼钢总体生产水平的一种方法[J].系统工程理论与实践,1997,(10):39~42.
[18]王炜,赵利飞,林命週.一种优化地震前兆观测点布设的方法[J].地震,2006,26(4):22~28.
[19]岳田利,彭帮柱,袁亚宏.基于主成分分析法的苹果酒香气质量评价模型的构建[J].农业工程学报,2007,23(6):223~227.
[20]宫长荣.烟草调制学[M].北京:中国农业出版社,2003.
[21]段美洋,黎国喜,田华.香稻香气形成的生理特性初步研究[J].湖南农业大学学报(自然科学版),2009,35(1):5~8.
[2]宫长荣,孙福山,刘奕平,等.烘烤环境条件对烟叶内在品质的影响[J].中国烟草科学,1999,(2):8~9.
[3]宫长荣,汪耀富,赵铭钦,等.烟叶烘烤中变黄和定色条件对香气特征的影响[J].华北农学报,1996,11(3):106~111.
[4]李传玉,杨辉,王玉平.不同烘烤工艺对烟叶主要质量性状的影响[J].贵州农业科学,2008,36(5):155~157.
[5]高玉珍,王卫峰,张骏,等.密集烘烤不同变黄温湿条件对烟叶中性致香物质的影响[J].云南农业大学学报,2008,23(2):215~219.
[6]聂东发,盛孝雄.提高烟叶香吃味的烘烤工艺研究[J].中国农学通报,2007,23(5):104~108.
[7]代丽,黄永成,宫长荣,等.密集式烘烤条件下不同变黄温湿度对烤后烟叶致香物质的影响[J].华北农学报,2008,23(6):148~152.
[8]艾复清,李改珍,草春银,等.烘烤干筋阶段恒定温度及持续时间对烤烟香吃味的影响[J].中国农学通报,2005,21(1):66~69.
[9]王凌,苗果园,刘华山,等.烘烤温湿度对烟叶香气物质的影响[J].河南农业科学,2007,(8):36~39.
[10]景延秋,宫长荣,高玉珍,等.烟草香味物质及其形成的前体物质研究进展[J].湛江海洋大学学报,2006,26(1):94~98.
[11]邵惠芳,陈红丽,杨永锋,等.应用主成分分析和聚类分析评价烤烟叶位间质量差异[J].西南农业学报,2008,21(6):1559~1563.
[12]沈笑天,介晓磊,刘国顺,等.河南南阳烟区土壤生态指标的主成分分析[J].土壤通报,2008,39(2):275~281.
[13]孙建锋,宫长荣,许自成,等.河南烤烟主产区烟叶物理性状的分析评价[J].河南农业科学,2005,(12):17~21.
[14]于建军,代惠娟,李爱军,等.金攀西烤烟主要化学成分与评吸质量的灰色关联度分析[J].河南农业大学学报,2007,41(6):605~610.
[15]王彪,李天福,王树会.烟叶香吃味指标的因子分析[J].云南农业大学学报,2006,21(1):124~126.
[16]伍文斌,李智宇,鲁永祥.因子分析法在卷烟感官评吸中的应用[J].烟草科技,2007,(8):17~20.
[17]李磊.评价电炉炼钢总体生产水平的一种方法[J].系统工程理论与实践,1997,(10):39~42.
[18]王炜,赵利飞,林命週.一种优化地震前兆观测点布设的方法[J].地震,2006,26(4):22~28.
[19]岳田利,彭帮柱,袁亚宏.基于主成分分析法的苹果酒香气质量评价模型的构建[J].农业工程学报,2007,23(6):223~227.
[20]宫长荣.烟草调制学[M].北京:中国农业出版社,2003.
[21]段美洋,黎国喜,田华.香稻香气形成的生理特性初步研究[J].湖南农业大学学报(自然科学版),2009,35(1):5~8.
版权所有：© 2023 中国地质图书馆 中国地质调查局地学文献中心