中国烟草科学
中國煙草科學
중국연초과학
CHINESE TOBACCO SCIENCE
2013年
2期
5-9
,共5页
杨庆民%刘大双%代惠娟%符云鹏
楊慶民%劉大雙%代惠娟%符雲鵬
양경민%류대쌍%대혜연%부운붕
烤烟%基因型%物理性状%化学成分%典型相关分析
烤煙%基因型%物理性狀%化學成分%典型相關分析
고연%기인형%물이성상%화학성분%전형상관분석
flue-cured tobacco%genotype%physical property%chemical component%canonical correlation analysis
以烤烟品种云烟85、云烟87、南江3号、晚花K326为供试材料,采用简单相关分析和典型相关分析方法研究了烤后原烟物理性状与化学成分之间的关系.结果表明,叶片厚度与总氮含量(相关系数为0.936)呈极显著正相关;叶片厚度与烟碱含量(0.674),填充值与总糖含量(0.645)、钾含量(0.690),单叶重与烟碱含量(0.666)、总氮含量(0.684)均呈显著正相关;含梗率与烟碱含量(-0.687)呈显著负相关.在一定范围内,随着叶片厚度的增加和填充值的降低,总糖、还原糖和钾含量呈降低趋势,总氮含量呈升高趋势.
以烤煙品種雲煙85、雲煙87、南江3號、晚花K326為供試材料,採用簡單相關分析和典型相關分析方法研究瞭烤後原煙物理性狀與化學成分之間的關繫.結果錶明,葉片厚度與總氮含量(相關繫數為0.936)呈極顯著正相關;葉片厚度與煙堿含量(0.674),填充值與總糖含量(0.645)、鉀含量(0.690),單葉重與煙堿含量(0.666)、總氮含量(0.684)均呈顯著正相關;含梗率與煙堿含量(-0.687)呈顯著負相關.在一定範圍內,隨著葉片厚度的增加和填充值的降低,總糖、還原糖和鉀含量呈降低趨勢,總氮含量呈升高趨勢.
이고연품충운연85、운연87、남강3호、만화K326위공시재료,채용간단상관분석화전형상관분석방법연구료고후원연물이성상여화학성분지간적관계.결과표명,협편후도여총담함량(상관계수위0.936)정겁현저정상관;협편후도여연감함량(0.674),전충치여총당함량(0.645)、갑함량(0.690),단협중여연감함량(0.666)、총담함량(0.684)균정현저정상관;함경솔여연감함량(-0.687)정현저부상관.재일정범위내,수착협편후도적증가화전충치적강저,총당、환원당화갑함량정강저추세,총담함량정승고추세.
The relationship among physical properties and chemical components of 12 samples with different leaf positions from four flue-cured tobacco varieties (Yunyan85, Yunyan87, Nanjiang3 and K326) was analyzed by using correlation analysis and canonical correlation analysis. The results indicated that there was a significant positive correlation between leaf thickness and total nitrogen content, the correlation coefficient being 0.936 (P<0.01); leaf thickness and nicotine content, the correlation coefficient being 0.674 (P<0.05);filling power and total sugar content, K content, the correlation coefficient being 0.645 and 0.690 (P<0.05);weight per leaf and nicotine content, total nitrogen content, the correlation coefficient being 0.666 and 0.684 (P<0.05); but a significant negative correlation between protein content of vein and nicotine content, the correlation coefficient being-0.687 (P<0.05). The leaf thickness increased but filling power decreased with the increase of total nitrogen content and with the decrease of K content, total and reducing sugar contents.