金攀西烤烟主要化学成分与评吸质量的灰色关联度分析.pdfVIP

第4l卷 第6期 河 南农 业 大 学 学报 Vo1．4l No．6 2007正 l2月 Journal of Henan Agricultural University Dec． 2007 文章编号：1000—2340(2007)06—0605—06 金攀西烤烟主要化学成分与评吸质量 的灰色关联度分析 于建军，代惠娟，李爱军，陈红丽，邵惠芳 (河南农业大学国家烟草栽培生理生化研究基地，河南 郑州450002) 摘要：应用因子分析法对2004年金攀西29份烤烟主要化学成分进行因子分析，从 l2种主要化学成分及衍生成 分中提取出碳氮因子、钾因子和氯因子3个主因子．3个主因子的累积贡献率为86．073％．将因子得分与评吸结 果进行灰色关联度分析，结果表明，3个主因子对香气质的作用大小为：氯因子碳氮因子 钾因子综合因 子，对香气量的作用大小为氯因子钾因子碳氮因子综合因子，对余味的作用大小为碳氮因子氯因子 综合因子钾因子，对杂气、刺激性和评吸总分的作用大小为氯因子碳氮因子综合因子钾因子，对燃烧性 和灰色的作用大小为碳氮因子综合因子氯因子钾因子、对评吸质量影响较大是碳氮因子和氯因子，其次 是钾因子和综合因子． 关键词：烤烟；主要化学成分；评吸质量；因子分析；灰色关联度分析 中图分类号：S 572 文献标识码：A Grey Incidence Analysis on the Correlation between Principal Chemical Components and Smoking Quality of Flue-Cured Tobacco of Jinpanxi Regi0n YU Jian·jun，DAI Hui·juan，LI Ai·jun，CHENG Hong·li，SHAO Hui·fang (National Tobacco Cultivation＆Physiology＆Biochemistry Research Center， Henan Agricultural University，Zhengzhou 450002，China) Abstract：The principal chemical components of 29 kinds of flue·cured tobacco of 2004 in Jinpanxi are analyzed by using factor analysis．Three main factors are selected from 12 kinds of principal chemical components and derivative components，namely，carbon nitrogen factor，potassium factor and chlorine factor．The contribution rate of first．three characteristic roots was 86．073％ ．The correlation between main chemical components and smoking scores of flue·cured tobacco was analyzed by grey incidence analysis proposed in grey system theory，the results showed that the order of the effects of the three main factors for the aroma quality is chlorine factorcarbon nitrogen factorpotassium factor