摘要
采用灰色关联度法对烟叶内在品质与香气质和香气量进行分析。研究结果表明:与烟叶香气质关系最密切的因素是总氮、烟碱、蛋白质、总糖、还原糖,其次是钾、施木克值、氯、糖碱比和钾氯比;与香气量关系最密切的因素是总氮、蛋白质、烟碱、总糖、钾,其次是施木克值、还原糖、氯、糖碱比和钾氯比。
In this study,the inner quality of different genotypes and the quality and volume of aroma were investigated by way of grey correlation degree.The results indicated that：The closest factors to the quality of aroma were the total nitrogen,nicotine contents,protein,total sugar,reducing sugar,followed by potassium,schmuck value,chloride,total sugar/nicotine contents and K/Cl.The closest factors to the volume of aroma were the total nitrogen,protein,nicotine contents,total sugar,potassium,followed by schmuck value,reducing sugar,chloride,total sugar/nicotine contents and K/Cl.
出处
《中国农学通报》
CSCD
北大核心
2010年第22期146-148,共3页
Chinese Agricultural Science Bulletin
基金
贵州省烟草公司重点项目"‘天柱’优质特色烟叶技术开发与应用"
贵州省特色烟重大专项项目(黔烟【科】2007-04)
关键词
烤烟品种
化学性状
香气质
香气量
灰色关联度分析
flue-cured tobacco varieties
chemical traits
quality of aroma
volume of aroma
gray incidence analysis
