气相色谱分析可看出，实验组的挥发酸、非挥发酸峰面积小于对照组，乳酸亦然。
In Gas Chromatograph, the peak area values of volatile acid and non-volatile acid in test group were smaller than those in control group.
结果表明，烤烟在陈化过程中，①非挥发酸在6到18个月内含量明显降低，18到30个月内变化减缓，30到48个月内下降又加快，非挥发酸总量与苹果酸含量线性相关；
Result showed total content of non-volatile acids decreased from 6 to 18 months, varied slowly from 18 to 30 months, and changed fast after 30 to 48 months.
结果表明，烤烟在陈化过程中，①非挥发酸在6到18个月内含量明显降低，18到30个月内变化减缓，30到48个月内下降又加快，非挥发酸总量与苹果酸含量线性相关；
Result showed total content of non-volatile acids decreased from 6 to 18 months, varied slowly from 18 to 30 months, and changed fast after 30 to 48 months.
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