[目的]探索初烤烟叶评吸质量的主体指标,为初烤烟叶评吸质量综合评价提供参考.[方法]选择云南玉溪烟区的适熟烟叶,经中温中湿方法调制处理后,对烤后烟叶评吸鉴定;应用主成分分析法对初烤烟叶评吸鉴定指标:香气质、香气量、刺激性、杂气、浓度、劲头、余味、燃烧性、灰色、使用价值进行分析.[结果]烤后烟叶评吸质量指标中,香气因子是影响烟叶评吸质量的主体指标,直接关系到烟叶评吸质量的总体评价.根据累计贡献率达到85％以上,确定了反映评吸质量主要的4个主成分及其主成分的函数方程；并对评价结果进行了验证,发现综合分析计算值与烟叶使用价值高度正相关.[结论]主成分分析法是一种可行、客观的评价初烤烟叶评吸质量的方法.%[Objective] To explore the principal indexes to evaluate the smoking quality of cured tobacco leaves, so as Id provide references for its comprehensive evaluation. [Method] The tobacco leaves in Yuxi of Yunnan Province were collected, then processed under moderate temperature and humidity, and the smoking quality of cured tobacco leaves was identified with principal component analysis from their arnma, volume of aroma, offensive taste, miscellaneous gases, strength, after taster, burning character, ash color and use value [Result] Of all e-valuation indexes, the smoking character of aroma was main index to evaluate the quality of lobacco leaves. According to more than 85% of accumulated contribution, the four principal components and their function equations were established, which reflected the main smoking quality characters of cured tobacco. And the result was testified by smoking. It was found that there was linear relationship between principal component contents and smoking quality. [Conclusion] The model is feasible and objective in evaluating the smoking quality of cured tobacco leaves.
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