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2006•Zhongguo yancao xuebaoRequires access

Study on the threshold of nicotine content and correlations between nicotine and other chemical components in flue-cured tobacco

Zhao Qibai, Guangzhi Wang, Hongwu Wang, Tang Yi-zu

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Abstract

Correlations between nicotine content and the content of total nitrogen, total sugar, and potassium in flue-cured tobacco were systematically analyzed by means of mathematical statistics. Results indicated that in flue-cured tobacco leaf there was a threshold of nicotine content, above which the nicotine content was positively correlative to the content of total nitrogen and negatively to that of total sugar and potassium, while below which the nicotine content was negatively correlative to the content of total nitrogen and positively to that of total sugar and potassium.

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Correlations between nicotine content and the content of total nitrogen, total sugar, and potassium in flue-cured tobacco were systematically analyzed by means of mathematical statistics. Results indicated that in flue-cured tobacco leaf there was a threshold of nicotine content, above which the nicotine content was positively correlative to the content of total nitrogen and negatively to that of total sugar and potassium, while below which the nicotine content was negatively correlative to the content of total nitrogen and positively to that of total sugar and potassium.

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Available abstract

Correlations between nicotine content and the content of total nitrogen, total sugar, and potassium in flue-cured tobacco were systematically analyzed by means of mathematical statistics. Results indicated that in flue-cured tobacco leaf there was a threshold of nicotine content, above which the nicotine content was positively correlative to the content of total nitrogen and negatively to that of total sugar and potassium, while below which the nicotine content was negatively correlative to the content of total nitrogen and positively to that of total sugar and potassium.

Key concepts: Nicotine, Sugar, Curing of tobacco, Potassium, Chemistry, Reducing sugar, Nitrogen, Food science

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