| 对应因子法研究烟叶氨基酸含量与香吃味品质的关系 |
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| 引用本文： | 秦军,陈桐,彭黔荣,杨敏,陈静.对应因子法研究烟叶氨基酸含量与香吃味品质的关系[J].贵州工业大学学报(自然科学版),2001,30(3):86-90. |
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| 作者姓名： | 秦军 陈桐 彭黔荣 杨敏 陈静 |
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| 作者单位： | 1. 贵州工业大学理化分析中心,四川大学化工学院,
2. 贵州工业大学理化分析中心, |
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| 摘 要： | 利用对应因子法对不同等级烟叶中氨基酸含量与香吃味的关系进行了探索。研究发现不同氨基酸对其惯量主轴贡献不同 ,轴 1主要体现了香型的变化 ,轴 2则主要体现了吃味的变化 ;其中苏氨酸、丝氨酸、脯氨酸、缬氨酸、异亮氨酸、苯丙氨酸对香型的贡献大 ,天冬氨酸、酪氨酸、赖氨酸与精氨酸则对吃味的贡献高 ;谷氨酸、脯氨酸对香吃味有不良贡献
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| 关 键 词： | 烟叶 氨基酸 对应因子分析法 香吃味 |
| 文章编号： | 1009-0193(2001)03-0086-05 |
| 修稿时间： | 2001年1月11日 |
Correspondence Factor Analysis on the Relationshp of Amino Acid Content in Flue-Cured Tobacco Leaves to Flavor Quality |
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| QIN Jun.Correspondence Factor Analysis on the Relationshp of Amino Acid Content in Flue-Cured Tobacco Leaves to Flavor Quality[J].Journal of Guizhou University of Technology(Natural Science Edition),2001,30(3):86-90. |
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| Authors: | QIN Jun |
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| Abstract: | The relationship between the amino acid content in flue cured tobacco leaves and the flavor quality was studied by Correspondence Factor Analysis (CFA).The study indicated that the contents of GLU and PRO had negative contribution to axis two and axis one,but the contents of THR,ILE,TYR and HIS had positive contribution to axis two and axis one.So the latter ones could be regarded as positive factors to the flavor quality. |
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| Keywords: | flue cured tobacco amino acid CFA flavor |
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