基于相关性和主成分分析的上犹名优绿茶品质评价

Quality analysis of Shangyou famous green tea based on correlation and principal component analysis

中文关键词:  上犹名优绿茶  感官审评  品质成分  相关性分析  主成分分析

英文关键词:Shangyou famous green tea  sensory quality  quality composition  correlation analysis  principal component analysis

中文摘要:

      目的 比较8种上犹名优绿茶的品质。方法 对8种上犹名优绿茶进行感官审评和品质成分检测, 采用相关性和主成分分析对结果进行综合评价。结果 8种上犹名优绿茶感官品质综合得分由高到低排序为: 五指峰上洞茶厂云片>峻岭茗毫毛尖>油石嶂毛尖>忠誉鹰盘山黄金叶毛尖>陶氏茶业毛尖>营前雾毫毛尖=光菇山毛尖>犹江绿月毛尖; 各茶样在品质成分含量上存在一定差异, 水浸出物含量为32.62%~51.75%, 可溶性糖含量为4.31%~5.37%, 可溶蛋白含量为1.92%~2.22%, 茶多酚含量为15.37%~18.97%, 游离氨基酸含量为3.24%~5.71%, 咖啡碱含量为3.52%~4.08%, 黄酮含量为0.39%~0.61%; 相关性分析结果显示, 水浸出物、可溶性糖、茶多酚与汤色呈弱正相关, 可溶性糖与香气呈弱正相关; 游离氨基酸与滋味、香气呈弱正相关, 咖啡碱与滋味、香气均呈高度正相关(P<0.05), 相关系数分别为0.81和0.85; 采用主成分分析法建立综合品质得分数学模型Y=0.4848Y1+0.1829Y2+0.1456Y3, 8个茶样综合品质得分由高到低依次是: 陶氏茶业毛尖>营前雾毫毛尖>油石嶂毛尖>犹江绿叶毛尖>五指峰上洞茶厂云片>峻岭茗毫毛尖>忠誉鹰盘山黄金叶毛尖>光菇山毛尖。结论 上犹名优绿茶品质整体较为优良, 本研究建立的上犹名优绿茶品质评价方法将为上犹名优绿茶的生产工艺优化和品质等级评价提供数据支撑。

英文摘要:

      Objective To compare the quality of 8 kinds of famous green tea in Shangyou. Methods Sensory evaluation and quality chemical composition detection of famous green tea in Shangyou were carried out. And the results were comprehensively evaluated by correlation analysis and principal component analysis. Results The comprehensive sensory evaluation scores of 8 kinds of famous green tea ranked from high to low was as follows: Wuzhifeng Yunpian>Junlingminghao>Youshizhang Maojian>Zhongyi Huangjinye>Taoshichaye> Yingqianwuhao= Guanggushan Maojian>Youjianglvye Maojian. There was a certain difference in the content of chemical composition, 32.62%?51.75% for water extract, 4.31%?5.37% for soluble sugar, 1.92%?2.22% for soluble protein, 15.37%?18.97% for tea polyphenol, 3.24%?5.71% for amino acid, 3.52%?4.08% for caffeine and 0.39%?0.61% for flavonoids. The correlation analysis results showed that there was a weak positive correlation between the water extract, the soluble sugar, tea polyphenols and the color of the tea infusion, and a weak positive correlation between the soluble sugar and the tea infusion aroma, respectively, the free amino acids were positively correlated with taste, the caffeine was positively correlated with taste and aroma (P<0.05), and the correlation coefficients were 0.81 and 0.85, respectively. The mathematical model of comprehensive score was established for the 8 kinds of tea samples by principal component analysis: Y=0.4848Y1+0.1829Y2+0.1456Y3, and the comprehensive scores in descending order were as follows: Taoshichaye>Yingqianwuhao>Youshizhang Maojian>Youjianglvye Maojian> Wuzhifeng Yunpian>Junlingminghao>Zhongyi Huangjinye>Guanggushan Maojian. Conculsion Shangyou famous green tea is rich inquality chemical composition, the quality evaluation method established in this study will provide data supports for the production process optimization and quality grade evaluation of Shangyou famous green tea.