郭婷 杨坤 肖文锋 李文 彭曙光 李玉辉 李武进 曹志辉 侯建林 肖春生

摘  要：为明确郴州烟区不同叶位烤烟叶片感官质量的差异，提高烟叶部位划分的准确性和烟叶工业可用性，研究了13个垂直叶位叶片16个感官质量指标的差异，并采用方差分析、主成分分析和有序样本聚类分析方法进行部位划分。结果表明，（1）不同叶位间烤烟叶片风格特征指标之间的差异小于品质特征之间的差异，其中叶位间风格特征的差异是由于B1、B12、B13叶位的焦甜香、醇甜香及特征彰显度指标与B2-B11叶位的差异较大导致的。品质特征差异表现为相邻叶位间差异不显著，同一部位间差异不显著，但相隔4～5个叶位差异极显著。（2）主成分和有序样本聚类分析结果表明，在基于感官质量基础上可将郴州烟区13个叶位划分为4个部位，分别为顶叶B1叶位，上二棚B2-B6叶位，腰叶B7-B11叶位，下二棚B12-B13叶位，且4个部位感官质量整体表现为腰叶>上二棚>下二棚>顶叶。依据感官质量进行的烟叶部位划分结果与传统结果略有差异，不同年度间的稳定性有待进一步验证。

关键词：烤烟;感官质量;部位划分

Abstract： In order to improve the accuracy of tobacco leaf position classification and to increase the industrial usability of tobacco leaf， the difference of 16 sensory quality indicators in 13 vertical leaf blades were studied and stalk positions were divided by variance analysis， main component analysis and ordered sample clustering analysis methods to clarify the difference of sensory quality of different leaf-roasted tobacco leaves in Chenzhou. The results showed that： （1） The differences of leaf style characteristics among different leaf positions were smaller than that of quality characteristics. And the differences in style characteristics between B1， B12， B13 and B2-B11 were caused by the large differences in burnt-sweetness aroma， sweetness and characteristic highlights. And the differences of quality characteristics among leaf positions showed that there was no significant difference between adjacent leaf positions and the same position， but the difference of 4-5 leaf positions per interval was very significant. （2） Based on the results of principal component analysis and ordered sample cluster analysis， 13 leaf positions in Chenzhou could be divided into 4 groups， namely tips leaves B1， leaf leaves B2-B6， cutters B7-B11， and lugs leaves B12-B13. The overall sensory quality of the four groups was as follows： cutters>leaf leaves>lugs leaves>tips leaves. The results of tobacco leaf classification based on sensory quality are slightly different from the traditional results， and the stability of different years needs to be further verified.

Keywords： flue-cured tobacco; sensoryquality; stalk position classification

煙叶原料是制造卷烟产品的物质基础。在烟叶生产过程中，同一烟株上着生部位不同的烟叶质量有着明显的差别，决定了其在卷烟原料中不同的利用价值[1-7]。

生产上目前国内对于烟叶部位的划分主要有3种方法，分别依据烟叶的着生位置、叶片外形和化学成分进行划分。随着烟草行业烟叶结构优化政策的变化，田间鲜烟叶下部和上部分别打掉2～3片不适用烟叶，上部烟叶外形特征与传统意义的特征（如叶片趋窄、结构趋密、发育不够等）发生了变化，导致利用外形特征来区分中部和上部烟叶变得困难[8]。烟叶化学成分……