齐凌峰 张明乾 李菁菁

摘 要：为方便烟叶评级人员准确把握烟叶油润度概念，从烟叶评级实践的角度出发以及根据国家标准（GB2635-1992）《烤烟》中油分的定义，采取感官分析方法，遵循参比样的制作原则，制作了7个档次的烟叶油润度实物参比样品，进行特征描述、档次排序。统计分析结果表明：各参比样样品评价排序数据具有很强的一致性，档次之间存在极显著差异，此套参比样品符合重复性和再现性，适用性较强。

关键词：烟叶;油润度;参比样;适用性

Abstract： In order to facilitate the tobacco grading personnel to accurately grasp the concept of tobacco oil moistening degree， from the perspective of tobacco grading practice and according to the definition of oil content in the national standard of fluecured tobacco （GB2635-1992）， by using the sensory analysis and following the production principle of reference sample， 7 grades of reference samples of tobacco oil moistening degree were made， then， the characteristics were described and the grades were sorted. The results of statistical analysis showed that there was a strong consistency in the evaluation and ranking data of the reference samples， and there was a significant difference between the grades， indicating that the reference samples were consistent with repeatability and reproducibility， and had strong applicability.

Key words： Tobacco; Oil moistening degree; Reference sample; Applicability

中华人民共和国国家标准：烤烟（GB2635-1992）[1]中规定的烟叶外观质量品质因素多为综合性因素、比较抽象，难以借助科学仪器进行精准的数据测量和分析作为支撑。因而，当前烟叶外观质量评级主要依靠人体的感觉器官判断烟叶的各个品质因素、进而判定该烟叶归属于哪个等级[2]。但是，由于不同人对同一品质因素的感知和认识存在较大差异、不同人的从业经验积累程度也各不相同，因此，烟叶评级结果难免出现偏差和波动，其准确性常常受到质疑、缺乏应有的科学性和说服力，也严重制约着烟叶评级体系的科学化、学科化[3-5]。本研究结合感官分析技术[6]，分解品质因素的品质因子，并进行标度划分，从技术角度分析并通过建立烟叶品质因子参比样，对烟叶分级过程中出现的质量问题进行实时纠偏、减小人为因素对烟叶分级质量的影响，从而将隐性知识转化为显性知识，以期让烟叶评级在烟草行业的技术革新中起到关键作用。……