烤烟烟叶中游离氨基酸与内在质量关系的研究

系统地分析了烤烟烟叶中游离氨基酸与内在质量的关系，参试材料31份，每个样品分析鉴定25项指标，对试验数据分别进行简单相关分析，多元回归和偏相关分析以及典型相关分析。简单相关分析结果表明，游离氨基酸组分与内在质量之间存在一定的相关关系，其中缬氨酸、酪氨酸和游离氨含量较高，则烟叶香气较好，亮氨酸含量较高，烟叶杂气较少，丝氨酸，甘氨酸和游离氨含量高，则烟叶评吸总分较高，烟叶品质相对较好，多元回归和偏相关分析系统地分析了游离氨基酸组分对内在质量的贡献大小。其中对香气贡献较大的有精氨酸，苯丙氨酸和游离氨；对吃味贡献较大的有甘氨酸，对减少杂气贡献较大的是游离氨和脯氨酸，对评吸总分贡献较大的有精氨酸。苯丙氨酸、丝氨酸，总游离氨基酸和酪氨酸。典型相关分析结果表明，游离氨基酸与内在质量间的典型相关主要是由酷氨酸，蛋氨酸，苯丙氨酸，精氨酸，丝氨酸，脯氨酸，亮氮酸，苏氨酸，氨与香气，吃味，杂气，刺激性相关显著引起的。

Relationship between content of free amino acids and inherent quality of flue-cured tobacco

The relationship between the family of free amino acids and the inherent quality of flue-cured tobacco leaf was analyzed systematically in this study.The statistical methods used for the paper include simple correlation analysis,multivariate regression analysis,net correlation analysis and canonical correlation anal-ysis.The results are listed as follows:The results of simple correlation analysis showed there existed signifi-cant correlation between some kinds of free amino acids and inherent quality;The aroma of tobacco are better if the contents of valine,tyrosine and ammonia are higher;The less offensive odor of tobacco is correlated with the higher content of leucine;The higher the contents of serine,glycine and ammonia,the higher the total scores of smoking.The free amino acids that greatly contribute to aroma of tobacco are arginine,phenylalanine,and ammonia;Glycine shows great contribution to the taste of tobacco;Ammonia and praline contribute to less offensive odor;As for the total scores of tobacco,arginine,phenylalanine,serine,total free amnio acids and tyrosine have big contribution.The canonical correlation between free amino acids and inherent quality are mainly caused by significant correlation between the following amino acids:tyrosine,methionine,phenylalanine,arginine,serine,proline,leucine,threonine,ammonia and some inherent quality parameters,including aroma,taste,offensive odor and irritancy.