采用近红外光谱技术结合主成分分析-马氏距离法研究了卷烟制丝工艺过程中掺配、加香、贮丝及喂丝等4个工序段中烟丝样品的质量均一性。用主成分分析法提取近红外光谱所包含的特征信息，较全面地反映制丝过程4个不同取样点样本的离散程度，马氏距离可反映制丝过程中烟丝质量的波动情况。此外，采用成品烟丝的模型预测了取样点D处烟丝样品中6种化学成分（总植物碱、总糖、还原糖、总氮、钾和氯）的含量，使不同批次的烟丝样品中化学成分的差异控制在合理范围，降低批次间卷烟产品化学成分含量的波动，能有效稳定品牌香烟的特征风格。

Near infrared spectroscopy (NIRS) in combination with the chemometric methods of principal component analysis (PCA) and Mahalanobis distance was applied to the study of quality uniformity of cut tobacco samples collected at the 4 process sections (i.e., blending, flavoring, storaging and feeding) in the course of technological processing of cut tobacco for making cigaretts. The characteristic informations contained in the NIR spectra extracted by PCA were used to reveal comprehensively deviations between samples taken from the 4 sampling points; and fluctuations of quality of cut tobacco during its processing were revealed by the data of Mahalanobis distance. In addition, by using the model extablished by finished products of tobacco, contents of 6 chemical components (i.e., total plant alkaloids, total saccharides, reducing sugar, total nitrogen, potassium and chlorine) in cut tobacco samples collected at sampling point D can be predicted, and difference of contents of the chemical components in cut tobacco samples of different batches can be controlled in a reasonable ranges, in order to lower the fluctuation of contents of the chemical components in products of cigarettes, and to keep a stable characteristic style for a name-brand cigarette.