Abstract: The chemical components in flue-cured tobacco leaves from 3 main tobacco growing areas, Xianfeng, Xingshan, Xuanen in the southwest of Hubei Province were determined, and the correlation and regression analysis between the chemical components and smoking quality were studied. The results indicated that:1) the total sugar, reducing sugar, and the difference between total sugar and reducing sugar significantly positively correlated with quality and quantity of flavor, aftertaste, offensive odor, irritation and total scores in smoking evaluation, while starch was contrary; 2) nicotine significantly negatively correlated with after taste and irritation; total nitrogen significantly negatively correlated with after taste, offensive odor, irritation and total scores in smoking evaluation; potassium significantly positively correlated with flavor quality, while chlorine was contrary; 3) potassium had some positive effect on flavor quantity, while nicotine had negative effect on flavor quantity and total scores in smoking evaluation, and total nitrogen negatively affected flavor quality considerably.