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《CHINESE TOBACCO SCIENCE》 2000-01
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Study on relationship between content of water soluble sugar, alkaloid,total nitrogen and taste quality of flue cured tobacco

Du Yongmei Guo Chengfang Zhang Huaibao Shang Yao Wang Xiaoling Qiu Jun Ai Hongli (Qingzhou Tobacco Research Institute of CNTC Qingzhou,Shandong 262500)  
Statistical analysis were used to investigate the relationship between content of water soluble sugar,alkaloid,total nitrogen and taste quality of flue cured tobacco.The results showed that content of water soluble sugar,alkaloid,total nitrogen had extremely significant influences on taste quality of flue cured tobacco,and content of reducing sugar and alkaloid were the most important factors of all chemical components The taste quality of flue cured tobacco could be effectively improved by controlling the accumulation of alkaloid,increasing the ratio of reducing sugar to total sugar and decreasing the difference between reducing sugar and total sugar.The difference between reducing sugar and total sugar could be used as an important index for evaluation of taste quality of flue cured tobacco.The result also indicated that the conventional methods with only examination on water soluble sugar,alkaloid,total nitrogen and their derivatives were not sufficient for evaluaiton of taste quality of flue cured tobacco,it was necessary to carry out the study on the relationship between other chemical components and taste quality.
【CateGory Index】: TS411
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