5种茶叶的多项指标分析研究

Analytical research of multiple indexes of 5 kinds of tea

中文关键词:  茶叶  熵值法  热重分析  燃烧热  灰色模式识别  灰色系统聚类分析

英文关键词:tea  entropy method  thermo gravimetric analysis  combustion heat  gray pattern recognition  grey system cluster analysis

中文摘要:

      目的 构建以燃烧热、热重参数、脂肪含量、钙含量和灰分含量评价茶叶质量的多指标评价体系。方法 选择我国不同地区安吉白茶、祁门红茶、寿眉、黑乌龙茶、松针茶5种茶叶作为研究对象, 测定5种茶叶燃烧热、燃烧稳定性, 脂肪、钙、灰分含量, 并从食品营养方面用灰色模式识别、灰色系统聚类分析对茶叶进行质量评价与分类。结果 5种茶燃烧热大小顺序为: 寿眉＞祁门红茶＞黑乌龙茶＞安吉白茶＞松针茶, 燃烧稳定性排序为: 松针茶＞寿眉＞安吉白茶＞祁门红茶＞黑乌龙茶, 脂肪含量顺序为: 黑乌龙茶＞寿眉＞松针茶＞祁门红茶＞安吉白茶, 钙含量顺序为: 寿眉茶＞黑乌龙茶＞祁门红茶＞安吉白茶＞松针茶, 灰分含量顺序为: 松针茶＞安吉白茶＞祁门红茶＞寿眉＞黑乌龙茶, 多指标化学计量分析顺序为: 寿眉＞松针茶＞安吉白茶＞黑乌龙茶＞祁门红茶。聚类分析把5种茶叶分为两大类: 寿眉、松针茶为一类, 安吉白茶、黑乌龙茶、祁门红茶为一类。灰色因子分析找出的3个主因子包含了5种茶叶95.732%信息。结论 本研究建立的多指标综合评价体系可综合评价茶叶质量, 为食品品质评价提供一种新思路, 为大规模开发茶叶资源以及茶叶分类研究提供有力的科学依据。

英文摘要:

      Objective To construct multi-index evaluation system of tea quality established based on combustion heat, thermo gravimetric parameters, fat content, calcium content and ash content. Methods Five kinds of tea including Anji white tea, Keemun black tea, shoumei tea, dark oolong tea, pine needle tea in different regions of China were selected as the research objects for multi-index determination and comprehensive evaluation of tea. The combustion heat, combustion stability, fat content, calcium and ash content of 5 kinds of tea were measured, at the aspect of food nutritionthe quality of tea was evaluated and classified by grey pattern recognition and grey system cluster analysis. Results The order of combustion heat of 5 kinds of tea was shoumei tea＞Keemun black tea＞dark oolong tea＞Anji white tea＞pine needle tea, the order of combustion stability was pine needle tea＞shoumei tea＞Anji white tea＞Keemun black tea＞dark oolong tea, the order of fat content was dark oolong tea＞shoumei tea＞pine needle tea＞Keemun black tea＞Anji white tea, the order of Ca content shoumei tea＞dark oolong tea＞Keemun black tea＞Anji white tea＞pine needle tea, the order of ash content was pine needle tea＞Anji white tea＞Keemun black tea＞shoumei tea＞dark oolong tea, the order of multi-index stoichiometric analysis was shoumei tea＞pine needle tea＞Anji white tea＞dark oolong tea＞Keemun black tea. The results of cluster analysis showed that five kinds of tea were divided into 2 groups, shoumei tea and pine needle tea were classified into one group, Anji white tea, dark oolong tea and Keemun black tea as one group. Grey factor analysis found that 3 main factors contained 95.732% information of 5 kinds of tea. Conclusion The multi-index comprehensive evaluation system established in this study can comprehensively evaluate tea quality, and provide a new idea for food quality evaluation and a strong scientific basis for large-scale development of tea resources and tea classification research.